Plum cake from a tin with sprinkles

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Plum cake with almond and marzipan crumble

Plum cake from a tin with sprinkles

This week we tried a plum cake made out of batter. We still had plums from the previous year in the freezer. We wanted to use this up before the harvest of this year comes. Looking for a recipe, I came across a recipe from Kochbar for a plum cake with marzipan and almond sprinkles. This was different from the cake we usually make. We prepare our usual plum cake with yeast dough. However, since there was not much time for baking this time, we decided to make a batter. Of the Cake it becomes fluffier. However, it doesn't stay fresh as long and is less juicy than the cake with yeast dough. The sprinkles soak up the juice of the plums. Therefore, you should not keep it too long, if possible.

It tastes even better with a dab of whipped cream.

The preparation is simple and quick. Especially with plums from the freezer.


Plum cake from the tray
Plum cake from a tin with sprinkles


Ingredients for the plum cake from the tin

Ingredients for the dough

  • 500 grams of flour
  • 200 grams of sugar
  • 150 grams of butter or margarine
  • 150 milliliters of milk
  • Three eggs
  • A packet of baking soda
  • A packet of vanilla sugar
  • 1,5 kilograms of plums

For the sprinkles

  • 100 grams of raw marzipan (chilled in the refrigerator)
  • 100 grams of chopped almonds
  • 125 grams of flour
  • 100 grams of butter or margarine
  • 100 grams of sugar


Plum cake with sprinkles fresh from the oven
Plum cake from the tin fresh from the oven


Preparation of the plum cake with crumble

Preheat the oven to 200 degrees.

Beat the eggs with the butter, the sugar and the vanilla sugar frothy.

Mix that up Flour with baking powder and sift it over the egg-butter mixture. Add the milk and beat the dough until it stops forming lumps.

Cover a deep baking sheet with baking paper. Spread the dough on top and cover it with plums.

You can chop the marzipan with a grater. Then mix it with flour, sugar, butter and the chopped almonds. With two forks you can now make sprinkles out of it.

Spread the sprinkles over the plums.

Then bake the cake on the middle rail for 60 minutes at 200 degrees.

With a spoonful of cream, the plum cake from the tin tastes great with coffee, tea or hot chocolate. Good Appetite!



Plum cake from a tin with crumble
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By the way:


Source recipe for plum cake from the tin with sprinkles:

Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos: © Copyright Monika Fuchs, TravelWorldOnline

Plum cake from a tin with sprinkles

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog TravelWorldOnline Traveller. You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are Trips to Savor and wine tourism worldwide and Slow Travel. During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years Adventure Guide for Rotel Tours and then for 11 years as Study tour guide for Studiosus Reisen tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. travel writer and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is below Germany's top 50 bloggers in 2021 Other Information about Monika and Petar Fuchs. Recommendations on LinkedIn from tourism experts Further recommendations from cooperation partners and tourism experts Professional experience Monika on LinkedIn