Description
Saftige Zwetschgen auf zartem, buttrigem Boden, gekrönt von knusprigen Zimtstreuseln. Sahnige Note durch Puddingpulver, goldbraun gebacken – fruchtig, süß und herrlich mürbe. In 5 Minuten vorbereitet!
Ingredients
Scale
- 200 g Mehl
- 1 Packung Puddingpulver (Sahnepudding)
- 150 g Butter
- 70 g Zucker
- 1 Ei
- 1 Messerspitze Backpulver
- 500 g Pflaumen (Zwetschgen)
- 120 g Mehl
- 80 g Butter
- 50 g Zucker
- 2 Packungen Vanillinzucker
- 1 Teelöffel Zimt
Instructions
- Preheat your oven to 200°C (392°F). Prepare a springform pan (about 26 cm in diameter) by lightly greasing it or lining the bottom with baking paper to prevent sticking.
- In a large mixing bowl, combine 200 g flour, 1 packet of vanilla pudding powder (Sahnepudding), 150 g softened butter, 70 g sugar, 1 egg, and 1 pinch (Messerspitze) of baking powder. Using your hands or a stand mixer with a dough hook, knead the ingredients together until a smooth, homogeneous dough forms.
- Press the dough evenly into the bottom of the prepared springform pan. Using your fingers, press some dough up around the edges of the pan to create a rim about 2–3 cm high. This will help hold in the plums and any juices during baking.
- Wash the plums (Zwetschgen), cut them in half, and remove the pits. Arrange the halved plums, cut side up, closely together on top of the dough, covering the entire surface.
- To make the cinnamon streusel topping, place 120 g flour, 80 g cold butter (cut into small cubes), 50 g sugar, 2 packets of vanilla sugar, and 1 teaspoon ground cinnamon in a separate bowl. Rub the ingredients together with your fingertips until they form coarse, crumbly streusel.
- Evenly sprinkle the cinnamon streusel mixture over the plums, making sure to cover the entire fruit layer so that each bite will have a delicious, crunchy topping.
- Place the assembled cake in the preheated oven and bake at 200°C for about 30 minutes, or until the streusel is golden brown and the fruit is bubbling.
- Remove the cake from the oven and allow it to cool in the pan for at least 15 minutes. Then, carefully remove the springform ring and let the cake cool completely on a wire rack before slicing and serving.
Notes
For the best flavor, use ripe but firm Zwetschgen (European plums), as they hold their shape well during baking and provide a lovely balance of sweet and tart. You can serve the cake warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream. Store leftover cake in an airtight container at room temperature for up to two days or refrigerate for longer freshness. The streusel can be made in advance and kept chilled until ready to use.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
