“Ein Stueck Pflaumenkuchen” by Garitzko, Public domain, Source – cropped and recompressed
Plum Sheet Cake
with buttery crumble
You'll need: Oven
This Bavarian tray bake only exists while plums are in season – so now. Light yeast dough, fruit packed tightly together and a crumble topping, some of which is guaranteed to disappear before it ever reaches the oven.
Ingredients for 12 servings
- For the yeast dough
- 400 gPlain flour (type 405)
- 1 packDried yeast, 7 g
- 200 mlMilk (3.5% fat), lukewarm
- 50 gSugar
- 60 gButter, softened
- 1Egg
- 1 pinchSalt
- For the topping
- 1½ kgDamson plums
- For the crumble
- 200 gPlain flour (type 405)
- 120 gSugar
- 1 packVanilla sugar
- 1 tspCinnamon, ground
- 150 gButter, cold
- To serve
- 200 mlWhipping cream (30%)
Contains: Gluten, Eggs, Milk
Method
Step 1: Warm the milk until lukewarm and stir in the yeast. Knead with the flour, sugar, softened butter, egg and salt for 5 minutes into a smooth, supple dough. Cover and leave to rise in a warm place for 45 minutes.
Timer: 45 min
Step 2: Meanwhile, wash the plums, cut them lengthways and remove the stones so they still hold together on one side.
Step 3: For the crumble, mix the flour, sugar, vanilla sugar and cinnamon. Add the cold butter in small pieces and rub it in with your fingers to form coarse crumbs. Keep chilled until needed.
Step 4: Preheat the oven to 180 °C top and bottom heat. Roll the dough out on a baking tray lined with baking paper (approx. 30 × 40 cm) and leave to rise for another 15 minutes.
Oven converted: 160 °C fan = 180 °C conventional · 350 °F · gas mark 4
Timer: 15 min
Step 5: Arrange the opened-out plums tightly in rows on the dough, slightly slanted like roof tiles. Scatter the crumble evenly over the top.
Step 6: Bake on the middle shelf for 35 minutes until the crumble is golden brown.
Timer: 35 min
Step 7: Leave to cool on the tray, cut into pieces and serve with freshly whipped cream.
Tips
- Pack the plums really tightly – they shrink as they bake, and gaps look sad.
- Late-season damson-style plums (Zwetschgen) are firmer and less juicy than round plums, so they don't make the dough soggy.
Swaps
- Without yeast: a shortcrust pastry made from 300 g flour, 150 g butter, 100 g sugar and 1 egg.
- Instead of cinnamon in the crumble: a little grated lemon zest.
Storage
Keeps covered for 2 days at room temperature and freezes very well in pieces.
Nutrition per serving
| Calories | 490 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 65 g |
| Fat | 21 g |
Approximate values per serving. Calculated with BLS 4.0.
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You'll also find this recipe in: Pumpkin & Co.
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Image credits
Image credits:
- Cover image: “Ein Stueck Pflaumenkuchen” by Garitzko, Public domain, Source – cropped and recompressed
- Torn, caramelised Kaiserschmarrn dusted with icing sugar, served with apple sauce: “2015 0731 Kaiserschmarrn Apfelsoße Edelweisshütte Sölden” by Takeaway, CC BY-SA 4.0, Source – cropped and recompressed
- Apple crumble with cinnamon and a golden oat topping in a baking dish: “British apple crumble 02” by Jonathan Harker, CC BY 4.0, Source – cropped and recompressed
- Stack of fluffy blueberry pancakes drizzled with maple syrup: “Slicing Pancakes with Fork 374819” by Shared Food, CC0, Source – cropped and recompressed
- Falafel bowl with hummus and herby tabbouleh: “Mixed Plate (3186676853)” by Charles Haynes from Hobart, Australia, CC BY-SA 2.0, Source – cropped and recompressed
- Tray of roast vegetables and baby potatoes topped with golden chunks of feta and oregano: “Roasted Vegetables (2897937502)” by Mack Male from Edmonton, AB, Canada, CC BY-SA 2.0, Source – cropped and recompressed
- Shakshuka with eggs, feta and coriander in a frying pan: “Shakshuka by Calliopejen1” by Calliopejen1, CC BY-SA 3.0, Source – cropped and recompressed
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