Plum crumble cake

Plum crumble cake

Total: 2 hr 20 min. | Active: 30 min.
Nutritional value / piece: 314 kcal
, Fat: 20 g
, Carbohydrate: 29 g
, Protein: 4 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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150 g butter, soft
75 g icing sugar
¼ tsp salt
200 g white flour
1 tbsp water, cold

Crumble cake

75 g butter, melted
75 g white flour
50 g ground almonds
2 tbsp sugar
600 g plums, cut into segments
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One cake tin (approx. 28 cm in diameter)

How it's done

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Combine the butter, sugar and salt. Mix in the flour and water, mix quickly to create a soft dough, cover and chill for approx. 30 mins. Roll out the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper, remove the upper sheet of baking paper. Place the dough in the tin along with the bottom sheet of baking paper, chill for approx. 30 mins.

Crumble cake

Mix the butter, flour, almonds and sugar. Arrange the plums on top of the pastry base. Rub the crumble mixture over the top by hand.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, then remove from the tin and leave to cool completely.

Good to know
Serve with: Whipped cream or ice cream

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