Plum Crumble Cake

For the plum crumble cake, preheat the oven to 190 degrees. For the dough, combine flour, sugar, baking powder and salt.

Then add butter and mix well with the dough hook. Add eggs, vanilla extract, milk and lemon juice as well and mix well. Cover the dough and let it rest in the refrigerator for about 1 hour.

In the meantime, halve and pit the plums, scoring the top half once each. Place in a bowl. Mix remaining sugar, flour, cinnamon and nutmeg and pour over the top.

For the crumble, combine flour, brown sugar, cinnamon, salt, chopped hazelnuts and lemon juice in a bowl and mix well. With your hands, knead in the butter and set aside separately. Butter the springform pan (26 cm) well.

Roll out the basic dough and fill it in, raising the edge a little. Prick the dough several times with a fork. Spread the fruit filling evenly on top. Then cover with the crumble pastry.

Bake the plum crumble cake in the preheated oven at 190 degrees for about 55 minutes (depending on the oven) until golden brown. After baking, let cool well on a cooling rack, preferably overnight in the refrigerator.

Carefully remove the springform rim.

Preparation Tip:

The plum crumble cake tastes very good with a dollop of whipped cream. Instead of hazelnuts, almonds or walnuts are also suitable.

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