Zwetschgenkuchen or Butter Crumble Plums

_{My freshly baked Zwetschgenküchen – don’t worry bcs even though it looks bit pale, the crumble is already crunchy and buttery as how I like it 🙂}

It is a German’s classic and probably the simplest ‘’cake’’ that one can make because hello, you only need three basic ingredients that I dare to bet are there in your pantry already. Again, it all started when Dave came back home from my mom’s in law house with a pack of plums. With summer here, the fruits have been ripe and that includes the plums from the plum tree at my parents in law home.

Warning – Plum’s skin is naturally sour, but it gives a nice red pinkish colour for the cake when you cut it later. If you can’t stand or don’t like sour, just peel the skin off.

So, what do you need and how to make it?

Ingredients
500gr cut plums (without seeds)
125gr butter (room temperature)
75gr sugar
175gr all purpose flour
Cinnamon / powder sugar / whipped cream (optional)

Steps

Place the cut plums on a glass tray (mine has the mass of 27x18x6 cm)
Place the rest of ingredients in a bowl
Wash your hands because now you are gonna need to squeeze all the ingredients (just like when you make scones) until they are crumbly
Sprinkle the crumble evenly on the top of the plums
Bake it in the preheated oven with 200°C for 30 minutes
Let it chill and sprinkle it with cinnamon or powder sugar as you wish
Or you can also enjoy this ‘’cake’’ in German way with whipped cream