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Traditional Viennese Plum Sheet Cake with Cinnamon Crumble | Juicy & Crispy
(0)
60 min
Under an hour
Gurkerl Küche
Ein traditioneller österreichischer Klassiker für den Spätsommer: Saftiger Rührteig vom Blech, belegt mit aromatischen heimischen Zwetschken und vollendet mit knusprigen Butter-Zimt-Streuseln aus dem Backrohr.
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Line a baking tray with baking paper. Wash the fresh plums thoroughly, pat dry, halve, pit, and make a small incision at the ends.
Prepare cinnamon crumble
For the crispy crumble, quickly process 50 g wheat flour, 60 g cold butter, 40 g granulated sugar, and 1 tsp ground cinnamon in a bowl using your fingertips or a fork into a crumbly mixture and chill until ready to use.
Mix batter and top
Beat the remaining 120 g soft butter with 120 g granulated sugar, vanilla sugar, and a pinch of salt using a hand mixer until pale and creamy. Gradually beat in the eggs one by one.
Chef's tip
Plum Tip: If the plums are particularly juicy, you can sprinkle 2 tbsp of ground nuts or breadcrumbs onto the batter before topping to absorb excess juice.
Serving Tip: The plum sheet cake tastes lukewarm or even better on the second day when the flavors have infused – a dollop of freshly whipped cream goes wonderfully with it!
Ingredients
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