German Plum Cake with Streusel Topping & Pudding Filling
Ingredients
Dough
- 2 cups all-purpose flour
- ½ tbsp. baking powder
- ½ cup sugar
- 9 tbsp. butter soft
- 1 egg
Pudding Filling
- ¾ cup milk
- ¾ cup heavy cream
- 3.4 oz. instant vanilla pudding
- 2 tbsp. sugar
- ½ cup sour cream
Fruit Topping
- 2 pounds plums or prunes
- 2 tablespoon sugar
- 1 tbsp. Pectin optional
- Powdered sugar for decorating optional
Instructions
Dough:
- Add all ingredients for the dough to a medium sized bowl and mix on low until crumbles form.
- Reserve ⅓ of the crumble for the topping.
- Knead the rest of the crumble to a smooth dough.
- Grease and flour a spring form, alternatively you can use All Tastes German homemade baking grease.
- Place the dough into the springform and spread it out evenly.
- Form a rim by pulling up the dough with flowered fingers.
- Even out thin areas.
- Cover and place into the fridge.
Pudding:
- Add the instant pudding powder and the milk to a bowl and mix well.
- Then whisk in the heavy cream.
- Mix in the sour cream.
- Cover and set aside.
Preparing Plums:
- Wash and dry the plums.
- Remove the pits and cut them into halves.
- Cut each half into thirds or quarters depending on the size of the plum.
Cake Assembly & Baking
- Pre-heat the oven to 350°F.
- Spread the vanilla pudding on top of the dough.
- Layer the plums on top.
- Mix the pectin with the sugar and sprinkle it on top of the plums.
- Spread the crumble evenly on top.
- Bake in the pre-heated at 350°F for about 60 minutes or until the cake is done and the crumble is golden brown.
- Allow the cake to cool completely before removing it from the pan.
- Place the cake onto a cake plate and sprinkle it with powdered sugar (optional).
Nutrition
Yield: 1grams