{"id":18578,"date":"2026-02-17T21:35:09","date_gmt":"2026-02-17T19:35:09","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=18578"},"modified":"2026-02-17T21:35:17","modified_gmt":"2026-02-17T19:35:17","slug":"plum-cake-with-poppy-seeds-and-crumbs-easy-preparation","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=18578","title":{"rendered":"Plum cake with poppy seeds and crumbs \u2013 easy preparation"},"content":{"rendered":"\n

This is the “Golden Trio” of Central European baking: the tartness of plums<\/strong>, the earthy richness of poppy seeds<\/strong>, and the buttery crunch of streusel (crumbs)<\/strong>.<\/p>\n\n\n\n

To keep this “easy,” we\u2019ll use a simple stir-together base that acts as a cushion for the fruit and poppy seeds. No rolling pin required!<\/p>\n\n\n\n

\n\n\n\n

\ud83d\udc9c Easy Plum, Poppy & Streusel Sheet Cake<\/h2>\n\n\n\n

1. The Quick “Stir-In” Base<\/h3>\n\n\n\n
    \n
  • 2 cups (250g)<\/strong> All-purpose flour<\/li>\n\n\n\n
  • \u00be cup (150g)<\/strong> Sugar<\/li>\n\n\n\n
  • \u00be cup (180ml)<\/strong> Buttermilk (or yogurt) \u2014 this makes it extra soft!<\/em><\/li>\n\n\n\n
  • 2<\/strong> Eggs<\/li>\n\n\n\n
  • \u00bd cup (100ml)<\/strong> Oil<\/li>\n\n\n\n
  • 2 tsp<\/strong> Baking powder<\/li>\n<\/ul>\n\n\n\n

    Instructions:<\/strong> Simply whisk the eggs, sugar, oil, and buttermilk in a bowl. Fold in the flour and baking powder. Spread this batter onto a small parchment-lined baking sheet or a 9×13 inch pan.<\/p>\n\n\n\n

    \n\n\n\n

    2. The Poppy & Plum Layer<\/h3>\n\n\n\n
      \n
    • 1 cup<\/strong> Poppy seed filling (use the “Mohn-Back” canned style or the soaked version from our earlier recipe)<\/li>\n\n\n\n
    • 1 lb (500g)<\/strong> Fresh plums, pitted and quartered<\/li>\n<\/ul>\n\n\n\n

      Instructions:<\/strong> 1. Dollop the poppy seed filling over the raw batter and use a knife to swirl it in slightly. 2. Arrange the plum quarters on top, skin-side down, pressing them slightly into the “clouds” of batter.<\/p>\n\n\n\n

      \n\n\n\n

      3. The “Cinnamon Crunch” Streusel<\/h3>\n\n\n\n
        \n
      • 1 cup (125g)<\/strong> Flour<\/li>\n\n\n\n
      • \u00bd cup (100g)<\/strong> Cold butter, cubed<\/li>\n\n\n\n
      • \u00bd cup (80g)<\/strong> Sugar<\/li>\n\n\n\n
      • 1 tsp<\/strong> Cinnamon<\/li>\n<\/ul>\n\n\n\n

        Instructions:<\/strong> Rub the ingredients between your fingers until you have chunky crumbs. Scatter them generously over the plums.<\/p>\n\n\n\n

        Bake:<\/strong> 180\u00b0C (350\u00b0F)<\/strong> for 35\u201340 minutes<\/strong> until the plums have bubbled and the crumbs are golden.<\/p>\n\n\n\n

        \n\n\n\n

        \ud83d\udca1 Why This Combination is “Addictive”<\/h3>\n\n\n\n
          \n
        • The Juice:<\/strong> As the plums bake, their juice seeps into the poppy seeds, creating a “jammy” layer between the fluffy cake and the crunchy top.<\/li>\n\n\n\n
        • The Contrast:<\/strong> You get the soft cake, the “pop” of the seeds, the silken fruit, and the biscuit-like crunch of the streusel in every single bite.<\/li>\n<\/ul>\n\n\n\n
          \n\n\n\n

          \ud83d\udc75 Grandma\u2019s “Speedy” Gourmet Tip<\/h3>\n\n\n\n
            \n
          • The “Marzipan” Trick:<\/strong> If you have any marzipan in the cupboard, grate it into the streusel mix. It goes incredibly well with plums and poppy seeds.<\/li>\n\n\n\n
          • The Glaze:<\/strong> While the cake is still piping hot, brush the exposed plums with a little plum jam<\/strong> to make them shine like jewels.<\/li>\n<\/ul>\n\n\n\n
            \n\n\n\n

            \ud83e\udd67 Pro Tip for Plums<\/h3>\n\n\n\n

            If your plums are very ripe and juicy, toss them in a tablespoon of cornstarch<\/strong> before putting them on the cake. This prevents the juice from making the cake base “soggy” and turns it into a thick sauce instead.<\/p>\n","protected":false},"excerpt":{"rendered":"

            This is the “Golden Trio” of Central European baking: the tartness of plums, the earthy richness of poppy seeds, and the buttery crunch of streusel (crumbs). To keep this “easy,” […]<\/p>\n","protected":false},"author":2,"featured_media":18579,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-18578","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18578","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18578"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18578\/revisions"}],"predecessor-version":[{"id":18580,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18578\/revisions\/18580"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/18579"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18578"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18578"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18578"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}