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Traditional Plum Sheet Cake | Juicy & Cinnamony
(0)
60 min
Under an hour
Gurkerl Küche
Ein echter Klassiker der österreichischen Mehlspeisküche: Saftiger Zwetschkenfleck mit frischen Zwetschken auf feinem Rührteig, vollendet mit knusprigen Butter-Zimt-Streuseln direkt aus dem Backrohr.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat and line a baking sheet with baking paper.
Wash the plums thoroughly, halve, stone them, and slice slightly at the ends so they fan out nicely while baking.
Preparing the Dough & Crumble
For the crumble, quickly rub 100 g flour, 60 g cold butter, 50 g granulated sugar, and 1 tsp cinnamon together with your fingers in a bowl until fine crumbs form, then chill.
Chef's tip
For a particularly delightful touch, serve the plum cake warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage tip: Well covered, the juicy plum cake will stay wonderfully fresh and moist at room temperature for 2-3 days.
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