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Plum Crumble Cake

Zwetschgenkuchen mit Mürbteig und Streuseln
Prep Time30 mins
Cook Time50 mins
Cooling Time1 hr
Total Time2 hrs 20 mins
Course: Cake
Keyword: Cake, Fall, Fruit, Healthy, Plums, Vegan



  • 120 g flour
  • 120 g shredded nuts (I use hazelnuts but almonds will be fine too!)
  • 160 g vegan butter (cold)
  • 60-70 g sugar
  • cold water (if necessary)

Crumble topping

  • 150 g flour
  • 100 g vegan butter
  • 70 g sugar
  • ½ tsp vanilla sugar
  • 1 tsp cinnamon


  • 500 g plums


  • Cut the cold butter in small pieces. Then add all other ingredients for the shortcrusts and knead them with your hands to a smooth dough. If necessary, you can add some cold water for the right texture.
  • Place the dough in plastic wrap in the fridge and let it cool for at least an hour.
  • During this time wash the plums and core them. I usually use as many plums as fit on the cake. So depending on how you like it best use more or less than 500 g of plums.
  • Now add all the ingredients for the crumble topping together until you get the wanted texture.
  • Preheat the oven to 180 degrees Celsius (Ober-/Unterhitze).
  • Coat a baking tray with butter and flour.
  • After the shortcrust dough has cooled down, roll it out and use a fork to prick into the dough.
  • Now arrange the plums as you want and place the crumbles on top.
  • Bake the cake for 50-60 minutes.
  • Now you just need to wait until it is cooled down and then enjoy!