Demmler's Sunday cake: Plum cake with shortcrust pastry

Plums are in high season right now. It goes without saying that the popular stone fruit is the star of our Sunday cake. We have a quick shortcrust pastry recipe for you with the guaranteed delicious factor.  

Recipe plum cake with short pastry

• Ingredients:
• 400 g flour
• 175 g butter at room temperature
• 150 g sugar
• 2 large egg(s)
• tsp. baking powder
• 1 sachet vanilla sugar
• 1 pinch(s) salt
• Drops of butter vanilla flavouring
• 1 ½ kg plum(s)

• For the crumble:
• 200 g flour
• 125 g sugar
• 150 g butter at room temperature
• 1 pinch(s) salt
• 1 teaspoon cinnamon, if desired

• Preparation:
• For the dough, put the ingredients in a bowl and mix one by one. Knead until a homogeneous dough is formed. Put the dough in the fridge for about 20 minutes.
• In the meantime, wash, halve and pit the plums. If necessary, cut the plum halves in half lengthwise. Put the ingredients for the crumble in a bowl and mix together. Then work the dough with your hands until it becomes crumbly and crumbles form.
• Preheat the oven to approx. 180°C top/bottom heat. If using fan oven, heat the oven to 170°C only 10 minutes before starting to bake.
• Take the short pastry base out of the fridge and roll out on baking paper to a thickness of 1 - 2 cm. Place the rolled-out pastry on the baking paper in the tin. Prick the rolled-out pastry with a fork. Now arrange the prepared plums in rows on the pastry base. Spread the crumble evenly over the cake.
• Bake the cake in a hot oven on the 2nd rack from the bottom for about 75 to 85 minutes.

Would you have known?

The plum has been known in our climes for over 2000 years. The Romans brought the popular stone fruit with them from Asia and it has remained until today. In our regions, the season for plums lasts from July to October, with mirabelles and reenklodes having a shorter harvest period from July to September. When it comes to varieties, it is easy to lose track of plums. There are over 2000 varieties worldwide, which we group together under the generic term plums. For the purposes of our fruit study, however, we will concentrate on the four most common varieties: plums, damsons, reneclodes and mirabelles.