Vegan plum cake from the tray with crumbles
Soft yeast dough, juicy plums and crunchy, cinnamony crumble - there really is no better cake to introduce autumn!
Along with pumpkin, plums are one of the main reasons why I look forward to the beginning of autumn. Ever since I was a kid, my mom has baked plum tarts according to the same principle: classic yeast dough, a whole bunch of halved plums and finally a layer of crumbles on top. The whole thing works best when the plums are already really soft, sweet and juicy. Fortunately, yeast and shortcrust pastry are super easy to veganize and now I can bake my beloved childhood memory in vegan and share the recipe with you.
Für ein Blech brauchst du:
For one tray you will need:
For the yeast dough:
200ml unsweetened soy milk, lukewarm
80g vegan butter, soft
450g light spelt flour
1 pinch of salt
½ cube fresh yeast
For the crumble:
160g light spelt flour
80g vegan butter, cold in pieces
1/2 tsp cinnamon
approx. 1,5 kg of plums
Get the 80g of vegan butter and the yeast out of the fridge the night before so that they come to room temperature.
Heat 200ml unsweetened soy milk, add about 1 tablespoon of the 80g sugar and crumble in 1/2 cube of yeast.
Stir the mixture until the yeast is well dissolved and let it sit, covered, for about 15 minutes.
Put 450g of flour in a bowl with the rest of the sugar, 80g of butter, 1 pinch of salt and the yeast milk and knead it into an elastic dough.
Then let the dough rise covered in a warm place for about 1 hour.
Wash 1,5kg of plums, cut them in half lengthwise (do not cut through!) and remove the pit.
Now cut each of the connected halves of the fruit again (see picture).
Mix 160g flour, 80g sugar, 80g cold butter in pieces and 1/2 tsp. cinnamon to a smooth short pastry.
Then roll it into a ball, wrap it in plastic wrap and let it rest in the refrigerator until ready to use.
When the dough has about doubled in volume, you can transfer it to a floured work surface and knead it again briefly.
Cover a baking tray with baking paper and place the dough on it.
Then spread it with your hands or with a rolling pin over the entire tray and press the edges slightly upwards.
Prick the dough several times with a fork.
Now spread the plums on the dough in a fan shape and press them down a bit.
Sprinkle the plums with a little sugar as needed.
Take the short pastry out of the fridge and finally crumble the crumble over the plums.
Put the cake into the oven at 350°F (180°C) top and bottom heat and bake it for 40 - 45 minutes.
Then take the cake out of the oven and let it cool.
It goes wonderfully with vegan vanilla ice cream or whipped cream.