Quick plum cake with sprinkles


The plum season has started ... how nice! I love plums and plums and everything that can be made from them.

So today I have a recipe for you for a quick and juicy plum cake with sprinkles.
A very tasty and quick alternative to plum dachi, which I really like to eat. Zwetschgendatschi is, in principle, THE classic too.
But we will definitely have this recipe more often in the future.
By the way, we always add plum cake to it, regardless of whether it is made with plums or plums. How is it with you?

But today a quick and also very tasty variant that takes a lot less time and stays fresh for a few days - if the cake survives that long at all ????.
If you simply double the ingredients, you can also bake it wonderfully on a deep baking sheet or in the large oven wizard. For a large sheet cake, I would even triple the crumble dough, depending on taste. They are always particularly popular with us. ????

This plum cake is prepared so quickly that it's best to prepare the crumble dough first and then put it in the freezer right away. By the time the rest of the cake is prepared, it will have just the right strength to crumble. (This would take far too long in the refrigerator in this case.)

By the way, we love crunchy crumbles. Unfortunately, these often soften very quickly with juicy fruit cakes. That's why I like to cover this cake with just a tea towel. So you still have nice sprinkles the next day that are not softened. ????

Make sure to give this recipe a try, this quick plum cake with sprinkles tastes surprisingly delicious and will convince every plum cake fan with a dollop of whipped cream (best of all sprinkled with a little cinnamon sugar) ... have fun baking! ❤


Ingredients for the plum cake:

(For a pie form of 23 cm or a springform pan with 24-26 cm.)

→ FFor a deep tray, simply double the ingredients.


  • 125g flour (also spelled if you like)
  • 125g butter, soft
  • 2 eggs
  • 125g sugar
  • 10g bourbon vanilla sugar (1 sachet)
  • 1 teaspoon Baking powder
  • some Tonka beans * Abrasion
  • a little grated orange peel or 2-3 drops Orange oil *
  • 1 pinch of salt


  • 70g flour (also spelled if you like)
  • 60g butter, cold
  • 60g sugar
  • 10g bourbon vanilla sugar (1 sachet)
  • 30g ground almonds (or flour instead)
  • 1 pinch of cinnamon
  • 1 pinch of salt

For covering:

  • 500-600g plums, halved & pitted ready to cook
  • a little sugar or cinnamon sugar if necessary
  • Powdered sugar to sprinkle (optional)

I love tonka beans, so I always buy a bigger pack straight away These ones

I use this orange oilwhen I don't have a fresh orange at home. It is completely natural, very economical and really very tasty. It is also available in well-stocked organic and health food stores.


Preparation of the plum cake:

S.crumble dough:
  1. Mix the ingredients for the crumble dough quickly with your hands or, better, briefly in a mixer, so that a crumbly dough is formed. Thermomix: 15 sec / level 6
  2. Wrap in cling film and place briefly in the freezer until further processing.

  1. Lightly grease the baking pan.
  2. Preheat the oven to 180 ° C top and bottom heat (or 160 ° C hot air / convection).
  3. Mix the butter, eggs, sugar, vanilla sugar and salt in a mixing bowl with a hand mixer (stirring sticks) or in a food processor with the flexible stirring element until the mixture looks very light. Thermomix: 1 min. / Level 4
  4. If necessary, add the orange peel zest (or 2-3 drops of orange oil) and some tonka bean zest.
  5. Mix the flour with the baking powder and add to the other ingredients in the mixing bowl / mixing bowl. Briefly stir in on medium heat until a homogeneous batter is formed. Thermomix: 30 sec. / Setting 3, if there is still flour on the edge of the mixing bowl, simply fold in carefully with the spatula.
  6. Pour the batter into the baking pan and smooth it out.

  1. Spread the halved plums on top of the batter like scales.
  2. Now sprinkle the plums with a little sugar or cinnamon sugar, depending on how sweet they are.
  3. Take the crumble dough out of the freezer (it should crumble easily now) and spread over the plums in the desired size.
  4. Then bake in the preheated oven (lower third) for about 45 minutes at 180 ° C top-bottom heat (hot air / convection 160 ° C).
  5. Please do the chopstick test in good time before the end of the baking time, as every oven bakes differently.
  6. At the end of the baking time, leave the cake in the tin for a short time and let it cool down on a wire rack and sprinkle with powdered sugar if desired before consumption.

 Have fun baking! ♥

*Affiliate link for Amazon: By clicking and buying via this link you support my blog a little. I only link products that I use myself and that I think are good. There are no additional costs for you. 

Instagram Banner Cookie und Co

* Affiliate link for Amazon: As an Amazon partner, Cookie and Co earn a small commission on qualified sales, which is used to finance part of the additional costs.

New recipes

Add to my Favorites Remove from my Favorites
Add to my Favorites Remove from my Favorites
Add to my Favorites Remove from my Favorites
Add to my Favorites Remove from my Favorites

2 thoughts on “Schneller Zwetschgenkuchen mit Streuseln”

Leave a Comment

Your email address will not be published. Required fields are marked *

The maximum upload file size: 200 MB. You can upload: image, audio, video, document, spreadsheet, interactive, other. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here