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Traybake Plum Cake with Crispy Cinnamon Crumble – Perfect Autumn Dessert
🛒 Ingredients
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500 g plain flour (Type 405)
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100 g caster sugar
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A pinch of salt
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Zest of an unwaxed lemon
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250 ml lukewarm milk
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42 g fresh yeast
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2 medium eggs
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125 g soft margarine
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1 kg plums
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275 g plain flour (Type 405) for the crumble
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100 g caster sugar for the crumble
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1 tsp ground cinnamon
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125 g soft margarine for the crumble
📊 Nutritional Information
This recipe is also available in German.
📌 Overview
Traybake plum cake is a beloved autumn dessert in German households, especially in regions like Bavaria and Franconia. This cake features a light yeast dough base topped with juicy plums and a crisp cinnamon crumble, embodying the season’s harvest and traditional baking techniques. Its comforting flavours and textures make it a perfect treat for family gatherings and everyday enjoyment.
👨🍳 Preparation
- 1
To make the yeast dough, combine the flour, sugar, salt and lemon zest in a large bowl. Create a well in the centre.
- 2
Dissolve the yeast in the lukewarm milk and pour into the well. Add the eggs and soft margarine.
- 3
Knead everything into a smooth, elastic dough. Cover the bowl with a cloth and leave the dough to rise in a warm spot for about 40 minutes, until noticeably puffed up.
- 4
Meanwhile, wash the plums, halve them and remove the stones.
- 5
For the crumble, rub together the flour, sugar, cinnamon and margarine with your hands or a pastry cutter until you have coarse crumbs. Chill the crumble mixture.
- 6
Preheat the oven to 180°C (fan off). Line a baking tray with baking parchment.
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Roll out the risen dough on a lightly floured surface into a rectangle the size of your baking tray. Transfer the dough to the tray.
- 8
Arrange the plums skin-side down, packed closely together, over the dough.
- 9
Sprinkle the chilled crumble evenly over the plums.
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Bake the cake on the middle shelf for 45 to 50 minutes, until the crumble is golden and crisp.
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Allow the cake to cool slightly before serving, so the crumble keeps its crunch.
🧠 Why It Works
This traybake plum cake achieves its appeal through the harmonious balance of airy yeast dough, tart-sweet plums, and a crunchy cinnamon-infused crumble. The yeast dough provides a tender yet structured base that rises to a light texture, while the lemon zest adds a subtle citrus brightness enhancing the fruit’s natural acidity. The cinnamon crumble introduces a warm spice and buttery crunch, creating a pleasing contrast in texture and flavour. This interplay of fat, acid, and sweetness reflects classic German baking principles, ensuring a satisfying and authentic gastronomic experience.
🛠️ Troubleshooting
Why is my yeast dough not rising properly?
Ensure the milk is lukewarm, not hot, and the yeast is fresh. Knead the dough thoroughly and allow it to rise in a warm, draft-free environment.
How can I prevent the crumble from burning while baking?
Bake at the recommended temperature without fan assistance and place the tray in the middle of the oven to ensure even heat distribution.
What if the cake turns out soggy underneath?
Make sure the dough is rolled evenly and not too thick. Also, arrange plums skin-side down to reduce excess juice soaking into the dough.
Can I prepare the crumble mixture ahead of time?
Yes, the crumble can be made and chilled in the fridge before baking to help it maintain its texture and prevent melting too quickly.
How do I reheat leftover plum cake without losing the crumble’s crunch?
Warm slices gently in a low oven (around 150°C) for 5–10 minutes rather than using a microwave to preserve the crumble’s texture.
💡 Tips and Variations
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For a richer flavour and more tender crumb, swap the margarine for good-quality butter.
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Use a pastry cutter or two knives to quickly and evenly break up the crumble ingredients.
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The yeast dough forms the light, airy base that makes this cake so special.
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This recipe is already vegetarian; for a vegan version, replace the eggs with apple sauce or soy yoghurt and use vegan butter instead of margarine.
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Feel free to swap the plums for other stone fruits like apricots or cherries.
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A touch of lemon zest in the dough really lifts the fruity notes of the plums, adding a fresh zing.
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For a quick gluten-free adaptation, use gluten-free flour and ensure your yeast is suitable for gluten-free baking.
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The secret to this cake lies in the perfect balance between fluffy yeast dough, juicy fruit, and crunchy crumble.
📦 Storage
Store the cake in an airtight container at room temperature and enjoy within 2 days. For longer storage, freeze it and thaw as needed.
🍷 Pairing
This traybake plum cake finds an elegant companion in a dry Mosel Riesling, whose crisp acidity and mineral notes complement the cake’s fruity sweetness and cinnamon spice. A Silvaner from Franconia offers a subtle earthiness and balanced body that harmonises with the yeast dough’s tender crumb and the plums’ tartness. For an international contrast, an Italian Pinot Grigio with its light, fresh profile and delicate fruitiness enhances the dessert’s autumnal flavours without overpowering them.
❓ F.A.Q.
What type of plums work best for traybake plum cake?
Firm, slightly tart plums such as Zwetschgen or Italian prune plums are ideal as they hold their shape during baking and balance the sweetness of the crumble.
Can I prepare the dough in advance?
Yes, the yeast dough can be prepared the day before and refrigerated overnight to develop flavour, but allow it to come to room temperature before rolling out.
How do I ensure the crumble stays crispy after baking?
Allow the cake to cool completely on a wire rack before slicing to prevent moisture from softening the crumble topping.
Is it possible to make this recipe vegan?
Absolutely. Replace eggs with apple sauce or soy yoghurt and use vegan margarine or butter alternatives to maintain texture and flavour.
What is the best way to store leftover plum cake?
Store in an airtight container at room temperature for up to two days or freeze slices individually to preserve freshness for longer periods.
🏛️ History and Tradition
Traybake plum cake, or Zwetschgenkuchen, is a traditional German autumn dessert with roots in southern regions like Bavaria and Franconia. Historically, it celebrates the plum harvest season, combining local fruit with yeast dough techniques passed down through generations. Often enjoyed during harvest festivals and family gatherings, this cake embodies the essence of German home baking culture. Its enduring popularity reflects a deep connection to regional ingredients and seasonal rhythms, reinforcing its status as a staple of everyday German cuisine.
Traybake plum cake is a timeless favourite that brings warmth and comfort to any tea table. With just a few simple steps, you can create a slice of home that delights both young and old alike. Do give it a go — it’s the perfect way to celebrate the season and share a little joy with your nearest and dearest.
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