I love Mirabelles and its Mirabell season so as a seasonal baker it’s my duty to provide some Mirabellcake recipes. Here comes my fluffliest, quickest and most beloved yellow plum cake recipe from grandma.
What you need:
For the dough
- 300g flour
- 1 tbsp backing powder
- 1 tbsp vanilla sugar
- 6 tbsp milk
- 3 tbsp Butter
- 150g Quark
- 75g sugar
For the main attraction
- 1,5kg Mirabelles
- some cinnamon and some sugar
For the Crumbles
- 80g butter
- 80g sugar
- 110 g flour
- First, prepare the Mirabelles because this will take the longest. Start with washing them, decoring them and then cutting them into halves. I then covered them in a little bit of cinnamon and sugar to give them even more flavor. Set them aside for now.
- Making the dough is step number two: Add flour, baking powder, vanilla sugar, sugar, milk, butter, and quark together. The dough is very sticky and easy to mix; you can simply do it by hand (no mixer needed). Now prep the baking tin (either butter it or put a baking sheet in). Spread the dough evenly over the tin and drag up the corners a little bit.
- Now spread the mirabelles evenly over the dough. Depending on your taste buds you can can add some Mirabell jam ontop of the dough as well. I like the taste of the fresh fruit more than adding more jam but that depends on you.
- Now preheat the oven to 180 C.
- While the oven preheats, start with the crumble. Add sugar, flour and butter together and mix them. Again mixing them by hand works very well here. I favor working with a little bit warmer butter for a better consistency but that’s up to you.
- Now add the crumble on top of the cake and into the oven your cration goes. Depending on the amount of Mirabelles its going to take between 35-40 minutes. If you favor your crumbles a little bit more crisp you can switch to topheat after 30 Minutes.
- I personally like this cake the second day even more because the taste is completly soaked through. Serving recommandation: With Nicecream or icecream and a little bit of caramel syrup:) Enjoy!!