Ingredients

• 250 g flour
• 1 tsp baking powder
• 1.5 tsp cinnamon
• 1 pinch of salt
• 70 g sugar + a little more for sprinkling
• 125 g cold & diced butter
• 45 ml cold water
• 600 g washed plums, cored & quartered
• 1.5 tbsp breadcrumbs
• 2-3 tbsp sliced almonds

Directions

Grease a 20cm springform pan and line the bottom with baking paper. Then put the mold in the fridge while the shortcrust pastry is being made.
For the shortcrust pastry, mix flour, baking powder, cinnamon, salt and sugar in a bowl. Add the cold diced vegan butter and water and briefly knead everything into a dough with your hands.
Wrap a little less than half of the dough for the streusel in cling film and place in the refrigerator.
Roll out the remaining dough on cling film or baking paper as shown above. Then place it in the springform pan and press it firmly, forming an edge that is approx. 2.5-3 cm high.

Then place the mold in the freezer (or in the fridge for 30 minutes) for 10 minutes (so that the dough becomes firmer and the edges don't collapse during baking). Meanwhile, preheat the oven to 180°C top/bottom heat and clean, core and cut the plums.
After the cooling time, prick the dough base a few times with a fork and sprinkle evenly with breadcrumbs.

Arrange the plums upright on the breaded base and then spread the remaining dough on top as a crumble.
If you like, sprinkle a few more almond flakes and a little sugar on top and bake the cake for about 40 minutes (after 25 minutes you can cover the cake loosely with baking paper so that the surface doesn't get too dark).
Then let the cake cool completely in the tin.Then carefully remove it from the mold and cut it.