Gut-Friendly Plum Cake
Indulge in a deliciously wholesome plum cake that's not only a treat for your taste buds but also a boost for your gut health! Sweetened naturally with ripe bananas, this cake is packed with fiber and protein, making it a nutritious delight. Enjoy the juicy bursts of plums while savoring the guilt-free goodness—perfect for any occasion!
Prep
15
min
Cook
50
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(4)
- Optional: Streusel 3 EL kalte Butter (ca. 45 g) (3.15 tbsp)optional
- 2 Eier
- ggf. ein Schuss Milchoptional
- 170 g Skyr oder pflanzlicher Joghurt (6 oz)
🫙Pantry Staples(6)
- 2 TL Backpulver (10 ml)
- 200 g Hafermehl (1.6 cup)
- 3 EL Hafermehl (45 ml)optional
- 50 g Rapsöl (1.76 oz)
- 3 EL Dinkelmehl (45 ml)optional
- 1 TL Vanilleextrakt (5 ml)
🧂Spices & Seasonings(2)
- optional ½ TL Zimt (2.5 ml)optional
- 1 Prise Salz
📦Other(5)
- 80 g gemahlene Mandeln oder Haselnüsse (2.82 oz)
- 700–800 g Pflaumen (24.7 oz)
- 2 reife Bananen, zerdrückt
- gehobelte Mandeln zum Bestreuenoptional
- 2 EL Süße nach Wahl (30 ml)optional
👨🍳 Instructions
- 1
Prepare the plums: Wash, halve, and pit the plums. Set aside.
- 2
Prepare the crumble: For the crumble, quickly knead cold butter, oat flour, spelt flour, sweetener, salt, and optional cinnamon with your fingers into coarse crumbs. Do not work too long to keep the crumble crumbly.
- 3
Prepare the batter: Mix eggs, Skyr or plant-based yogurt, mashed bananas, rapeseed oil, and vanilla extract.
- 4
In a second bowl, combine oat flour, ground almonds, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix briefly. If the batter is very thick, stir in a splash of milk.
- 5
Baking: Pour the batter into a greased or lined 26-cm springform pan and smooth it out. Distribute the plums closely on the batter and press them in slightly.
- 6
Sprinkle with sliced almonds and optionally the crumbles.
- 7
Bake at 180 °C (356 °F) for about 45–50 minutes. Let cool completely.
💡 Pro Tips
- ✓Keep the butter cold (straight from the fridge, around 4°C/39°F) when making the crumble and work it quickly with fingertips for under 60 seconds, since warm butter coats the flour proteins and melts prematurely, producing a paste instead of distinct crumbs.technique4°C butter, under 60 seconds
- ✓Score or halve the plums with the cut side facing up when pressing them into the batter, since the exposed flesh releases juices during baking that would otherwise pool and create a soggy layer if facing down.technique
- ✓Use very ripe, spotted bananas (heavily speckled black) rather than yellow ones, as their starches have converted to simple sugars, boosting sweetness by roughly 30% and eliminating the need for excess added sweetener.ingredient~30% more sugar content
- ✓Bake at exactly 180°C (356°F) for 45-50 minutes and test doneness with a skewer inserted into the crumb area away from a plum, since the fruit's moisture can give a false wet reading even when the cake itself is fully set.timing180°C for 45-50 minutes
- ✓Let the cake cool completely (at least 1.5-2 hours) in the springform pan before releasing, because the oat and almond flour structure needs time to firm up as starches retrograde, preventing the cake from collapsing when unmolded.timing1.5-2 hours cooling
Share this recipe
Prep
15
min
Cook
50
min
Serves
8
people
Level
intermediate
Share this recipe
Gut-Friendly Plum Cake
Indulge in a deliciously wholesome plum cake that's not only a treat for your taste buds but also a boost for your gut health! Sweetened naturally with ripe bananas, this cake is packed with fiber and protein, making it a nutritious delight. Enjoy the juicy bursts of plums while savoring the guilt-free goodness—perfect for any occasion!
📝 Ingredients
Serves 8🥛Dairy & Eggs(4)
- Optional: Streusel 3 EL kalte Butter (ca. 45 g) (3.15 tbsp)optional
- 2 Eier
- ggf. ein Schuss Milchoptional
- 170 g Skyr oder pflanzlicher Joghurt (6 oz)
🫙Pantry Staples(6)
- 2 TL Backpulver (10 ml)
- 200 g Hafermehl (1.6 cup)
- 3 EL Hafermehl (45 ml)optional
- 50 g Rapsöl (1.76 oz)
- 3 EL Dinkelmehl (45 ml)optional
- 1 TL Vanilleextrakt (5 ml)
🧂Spices & Seasonings(2)
- optional ½ TL Zimt (2.5 ml)optional
- 1 Prise Salz
📦Other(5)
- 80 g gemahlene Mandeln oder Haselnüsse (2.82 oz)
- 700–800 g Pflaumen (24.7 oz)
- 2 reife Bananen, zerdrückt
- gehobelte Mandeln zum Bestreuenoptional
- 2 EL Süße nach Wahl (30 ml)optional
👨🍳 Instructions
- 1
Prepare the plums: Wash, halve, and pit the plums. Set aside.
- 2
Prepare the crumble: For the crumble, quickly knead cold butter, oat flour, spelt flour, sweetener, salt, and optional cinnamon with your fingers into coarse crumbs. Do not work too long to keep the crumble crumbly.
- 3
Prepare the batter: Mix eggs, Skyr or plant-based yogurt, mashed bananas, rapeseed oil, and vanilla extract.
- 4
In a second bowl, combine oat flour, ground almonds, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix briefly. If the batter is very thick, stir in a splash of milk.
- 5
Baking: Pour the batter into a greased or lined 26-cm springform pan and smooth it out. Distribute the plums closely on the batter and press them in slightly.
- 6
Sprinkle with sliced almonds and optionally the crumbles.
- 7
Bake at 180 °C (356 °F) for about 45–50 minutes. Let cool completely.
💡 Pro Tips
- ✓Keep the butter cold (straight from the fridge, around 4°C/39°F) when making the crumble and work it quickly with fingertips for under 60 seconds, since warm butter coats the flour proteins and melts prematurely, producing a paste instead of distinct crumbs.technique4°C butter, under 60 seconds
- ✓Score or halve the plums with the cut side facing up when pressing them into the batter, since the exposed flesh releases juices during baking that would otherwise pool and create a soggy layer if facing down.technique
- ✓Use very ripe, spotted bananas (heavily speckled black) rather than yellow ones, as their starches have converted to simple sugars, boosting sweetness by roughly 30% and eliminating the need for excess added sweetener.ingredient~30% more sugar content
- ✓Bake at exactly 180°C (356°F) for 45-50 minutes and test doneness with a skewer inserted into the crumb area away from a plum, since the fruit's moisture can give a false wet reading even when the cake itself is fully set.timing180°C for 45-50 minutes
- ✓Let the cake cool completely (at least 1.5-2 hours) in the springform pan before releasing, because the oat and almond flour structure needs time to firm up as starches retrograde, preventing the cake from collapsing when unmolded.timing1.5-2 hours cooling