I first discovered apfelstreuselkuchen (apple crumble cake) in Borough market. I think I have probably had some version of this crumble cake before but would never have associated with German baking. Anyway, while in Berlin last year I tried the plum version, pflaumen streuselkuchen (plum crumble cake) in Balzac Coffee, a German coffee house chain. I have adapted the recipe in this post from one on All Recipes Deutschland.
- 50g butter, softened
- 50g sugar
- 1 egg
- 250g self raising flour
- 1/2 tsp baking powder
- 125ml milk (I used soya milk)
- 500g plums
- 1 tbsp sugar
- pinch of cinnamon
- Crumble Mixture
- 150 g plain flour
- 100g sugar (caster or golden caster)
- 100g butter
- Line a 25x25cm cake tin and preheat the oven to 200°C.
- Mix the butter and sugar together for the base until smooth.
- Beat in the egg.
- Alternate adding a bit of the flour and baking powder with a bit of the milk until all has been mixed in.
- Spread the mixture to cover the cake tin.
- Chop the plums into small pieces and scatter over the base mixture.
- For the topping mix the sugar and flour in a bowl and then rub in the butter with your fingers until it makes a crumble mixture. Sprinkle on top of the plum layer. Sprinkle
- Bake for 25 minutes.
So, that’s the first German recipe for this year.