Zwetschgenkuchen mit Streusel/Plum cake with Streusel

Happy Labour Day Weekend!!

Summer break is almost over; another new school year starting and because this will be my son’s final year, grade 12; it will be extra special. Time sure goes by too quick sometimes, lol.

I’m loving all the wonderful local fruits we have in season now and I couldn’t resist to make a plum cake. A Streusel-topping was my sons wish:)

Super yummy, I hope you’ll give it a try!

 

Zwetschgenkuchen mit Streusel/Plum cake with Streusel

Ingredients:

• 250 g spelt flour
• 1 tsp baking powder
• Pinch of salt
• 1 egg
• 80 ml maple syrup
• 100 g butter, soft
• about 18 plums, cut in halves

Streusel:

• 60 ml maple syrup
• 100 g butter, cold
• 150 g spelt flour
• 1 tsp cinnamon

-Flour and grease a 22 cm Springform.

-Whisk  the butter with the egg and maple syrup. Combine the flour, baking powder and salt, then add to the butter mix, stir until well combined.

-Roll out about a 1/3 directly onto the bottom of the Springform, I used my hands, then close the form and line the sides with the rest of the dough, about half way up.

-Fill the form with the plums. Combine all the ingredients for the Streusel and spread evenly onto the plums.

-Bake in preheated oven, 350 F / 180 C, for about 55 minutes.

 

Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Yellow Plum Cake

I’m finally back from my vacation! We spent 3 weeks visiting my family in Switzerland! Daily trips and a 3-day trip to Venice left us with many wonderful memories!

I might share some pictures in a separate blog post;))

This yellow plum cake is similar to previous recipes I’ve shared using plums or peaches, but this is the first time I used yellow plums. I was really happy with the result, so yummy!

 

Yellow Plum Cake

Ingredients:

• 150 g butter, soft
• 4 eggs
• 120 g honey
• 1 tsp pure vanilla extract
• 250 g spelt flour
• 1 tsp baking powder
• Pinch of salt
• 400 g – 500 g yellow plums

-Cut the washed plums into halves and remove pits.

-Grease and flour a 26 cm Springform. Preheat oven to 350 F /180 C.

-Cream the butter with the honey and vanilla extract, then add the eggs one at the time, add a pinch of salt. Mix the baking powder with the flour and add to the wet ingredients. Mix until well combined.

-Fill into prepared Springform or baking dish then arrange the plums on top with cut side up, lightly pushing into dough.

-Bake for about 40 minutes or until tester inserted into centre of cake comes out clean.

– Let cool completely before removing from baking dish.

Tip: I brushed the top of the cake with some honey.

-Dust with icing sugar if desired.

 

I hope you’ll give it a try!

Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Plum Tart / Zwetschgenwaehe

Love this time of the year with all the peaches, plums and fresh apples locally available. I’ve felt like making a traditional Swiss Plum Tart. Simple way of using any kind of fruits. Flaky, buttery crust, plums, cinnamon and I added a small Canadian touch by using maple syrup-simply delicious!

 

 

Plum Tart / Zwetschgenwaehe

Crust:

• 150 g white spelt flour
• 1/2 tsp salt
• 75 g butter, cold, cut into small pieces
• 3 – 4 tbsp cold water

Filling:

• 2 tbsp ground hazelnut or almonds
• 8 – 9 plums / Zwetschgen, cut into 1/4
• 100 ml cream
• 1 egg
• 3 tbsp maple syrup
• 1 tsp cinnamon

 

-In a  medium bowl add the flour and salt. Mix in the butter with your hands until  small crumbs form, add 3 tbs of water, mix until well combined, adding more water if needed. Do not knead to long. Refrigerate for 30 min.

-Grease and flour a 26 cm tart or pie form. Preheat oven to 375 F (convection setting).

-Roll out dough and fit into prepared tart form. Sprinkle evenly with the ground nuts.

-Whisk together the cream, egg, maple syrup and cinnamon.

-Arrange plums and top with the cream.

-Bake in preheated oven for about 30 min.

-Dust with some icing sugar, can be served with whipped cream.

 

 

Simply delicious!

Enjoy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

Plum Rose Tarts with an Almond Shortbread Crust

Happy weekend everyone!

Fall has finally arrived! It’s been crazy hot lately, which made it kind of harder to think of fall baking:) I’ve found some beautiful local plums and like every year turned them into some kind of dessert(s). Our annual favorite happens to be a Zwetschgen-Streusel Cake (Plum-Crumble-Cake). I took the recipe from my Peach-Crumble-Cake/ Pfirsich-Streuselkuchen just used plums instead of peaches, so delicious!

Instead of using apples to make roses I thought I give it a try with plums. It was a little tricky because the plums were very soft, you definitely need some patience;), in the end I was happy, it worked out beautifully!

Baked in a yummy almond shortbread crust

 

Plum Tarts with an Almond Shortbread Crust

Yields: 4 small tarts

Almond Shortbread Crust

• 1/2 cup butter, melted
• 1 cup all-purpose unbleached flour
• 1/2 cup almonds, finely ground
• 1 tsp almond extract
• 1/4 cup honey
• pinch of salt
• 1 lg egg yolk

-In a small bowl, with a whisk, mix together butter, honey almond extract and egg yolk. Add flour, almonds and salt. Mix until well combined. Wrap dough with plastic wrap and refrigerate for at least 1/2 hour.

-Start with cutting about 5 plums into very thin slices, once you assemble the roses you see if you might need more.

-Preheat oven to 375F. Grease 4 small tart forms.

-Take dough out of refrigerator and let it sit for a few minutes, otherwise it is very hard to roll out. Then roll out and cut to fit into each form, prick crust with a fork and place again in refrigerator for a few minutes.

-Assemble roses by starting on the outside working toward the center.

-I used a simple milk, egg, honey and cinnamon filling from my Peach Tart , I only used a little bit in each tart.

-Bake in preheated 375F oven for 10 minutes then reduce heat to 350F, for another 10-15 minutes, bake until golden brown and liquid is set. Cover with tin foil if crust is golden brown but liquid is not set. Let cool before taking out of forms.

 

In memory of my late father-in-law who passed away one year ago.

 

Ursula

 

 

 

 

 

 

 

 

Apple & Plum Crumble Bites

Now that the kids are back to school I really like to have some healthier treats on hand. The weekend is perfect to take some time and prepare all sorts of snacks, like cookies, muffins or these apple or plum crumble bites. The apple bites are from last week. We bought our first local apples for this season and there are still plums available. Even though the weather has been exceptionally warm, you can already see the first sings of fall. But for now I am enjoying these beautiful warm temperatures:)

 

 

Apple Crumble

Plum Crumble

 

Apple or Plum Crumble Bites

Yields: 12

Crumbs:

• 3 cups oat flour
• 3/4 cup spelt flour
• 3/4 cup coconut oil, melted
• 1/2 cup maple syrup
• dash of sea salt
• 1 tsp cinnamon

Apple Filling:

• 5 small apples, peeled and cut into small thin pieces
• 1/4  cup honey
• 1 tsp cinnamon
• 1 tbsp lemon juice

 

-Preheat oven to 350F/180C. Grease a muffin tin or line with paper liners.

-For the apple filling combine all ingredients and set aside.

-In a medium bowl mix together the oat flour, spelt flour, salt and cinnamon, then add the coconut oil and maple syrup, stir until well combined.

-Fill muffin tins with about 1-2 tbsp of crumb mix, pressing down to cover bottom. Add about 1 tbsp of apple or plum filling, then cover the fruit with crumb mix, gently pressing down a bit.

-Bake in oven for 15-20 minutes or until golden brown. Let cool completely. Store in a airtight container in the refrigerator for 1 week.

–The recipe is only intended to make either the apple or plum bites, double only the crumb mix ingredients if you like to make both.–

Plum Filling:

• 2 large plums cut into small pieces
• 1/2 tsp cinnamon

 

–I just use regular oats and grind them into flour. Measure after grinding.–

 

 

Have a great weekend!

Enjoy!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian