Plum cake from a tin with sprinkles
This week we tried a plum cake made out of batter. We still had plums from the previous year in the freezer. We wanted to use this up before the harvest of this year comes. Looking for a recipe, I came across a recipe from Kochbar for a plum cake with marzipan and almond sprinkles. This was different from the cake we usually make. We prepare our usual plum cake with yeast dough. However, since there was not much time for baking this time, we decided to make a batter. Of the cake it becomes fluffier. However, it doesn't stay fresh as long and is less juicy than the cake with yeast dough. The sprinkles soak up the juice of the plums. Therefore, you should not keep it too long, if possible.
It tastes even better with a dab of whipped cream.
The preparation is simple and quick. Especially with plums from the freezer.
Ingredients for the plum cake from the tin
Ingredients for the dough
- 500 grams of flour
- 200 grams of sugar
- 150 grams of butter or margarine
- 150 milliliters of milk
- Three eggs
- A packet of baking soda
- A packet of vanilla sugar
- 1,5 kilograms of plums
For the sprinkles
- 100 grams of raw marzipan (chilled in the refrigerator)
- 100 grams of chopped almonds
- 125 grams of flour
- 100 grams of butter or margarine
- 100 grams of sugar
Preparation of the plum cake with crumble
Preheat the oven to 200 degrees.
Beat the eggs with the butter, sugar and vanilla sugar until frothy.
Mix the flour with baking powder and sieve it over the egg-butter mixture. Add the milk and beat the dough until it no longer clumps.
Cover a deep baking sheet with baking paper. Spread the dough on top and cover it with plums.
You can chop the marzipan with a grater. Then mix it with flour, sugar, butter and the chopped almonds. With two forks you can now make sprinkles out of it.
Spread the sprinkles over the plums.
Then bake the cake on the middle rail for 60 minutes at 200 degrees.
With a spoonful of cream, the plum cake from the tin tastes great with coffee, tea or hot chocolate. Good Appetite!
Source recipe for plum cake from the tin with sprinkles: Kochbar.de
Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos: © Copyright Monika Fuchs, TravelWorldOnline
Monika Fuchs and Petar Fuchs are the publishers of the Trips to Savor and Slow Travel Blog TravelWorldOnline Traveler , They have been publishing this blog since 2005. TravelWorldOnline is online since 2001.
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Monika Fuchs has been working in tourism since 1990. She has been a tour guide on four continents for 17 years and has accompanied high-class trips through North and Central America, Australia, southern Africa and Europe. Since 2001 she has been a writer and photographer for TravelWorldOnline and writes as a freelance journalist for DIE ZEIT Online and travel magazines such as 360 ° Medien, TRIVAGO, Expedia, travador, etc. She also writes travel guides about destinations and enjoyment destinations all over the world. Your guide about Canada's east was released in 2020. Petar Fuchs produced the videos on this blog as well YouTube.
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