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Traditional Viennese Plum Traybake with Cinnamon Crumble | Juicy & Crispy
(0)
60 min
Under an hour
Gurkerl Küche
Ein echter österreichischer Mehlspeisen-Klassiker für den Spätsommer: Saftiger Rührteig, belegt mit süß-säuerlichen Zwetschken und vollendet mit knusprigen Zimtstreuseln frisch aus dem Backrohr.
Ingredients
Preparation method
Preparation & crumble
Preheat the oven to 180 °C top/bottom heat. Line a baking sheet with baking paper or grease it. Wash the plums, pat dry, halve, and pit them. Slightly score the ends of the halves so they lie flat.
For the crispy cinnamon crumble, place 100 g of the wheat flour, 60 g of the granulated sugar, 5 g of ground cinnamon, and 75 g of cold butter cut into small pieces into a bowl. Quickly rub with your fingertips or dough hooks into fine crumbles and chill until ready to use.
Preparing the batter
For the smooth batter, cream the remaining 125 g of soft butter with the remaining 120 g of granulated sugar, 10 g of vanilla sugar, and 1 pinch of fine salt using a hand mixer until creamy.
Chef's tip
The plum traybake tastes especially good served warm with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
You can store the plum traybake in an airtight container for 2 to 3 days. Simply crisp it up in the hot oven for 5 minutes before serving to make the crumble crispy again.
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