Time-honoured recipes are important for both passing down family history and also introducing the culture to the people around us. After all, food is a universal language. We asked our Instagram community about the food that reminds them of their childhood for this month's #dibblechallenge and we received a request from @chelseahildebrandt to create Platz! Platz is basically the German name for coffee cake. They are a thin Mennonite sour cream coffee cake, topped with fruit and a crumble topping. The fruits vary based on your preference and sometimes, based on the season. Most people love using berries, rhubarb, peaches and cherries. We made this sour cream coffee cake version of this vegan blueberry and almond Platz with our special batter mixture made with Dibble Sour Cream. This results in the super moist cake texture combined with delicious crumbs. Enjoy them as a dessert or with a cup of coffee!
Prep Time 20 minutes
Cook Time 40 minutes
Serves 2-4
Difficulty Easy
Batter
1/2 cup caster sugar
1/2 cup dairy-free butter (cold)
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1/2 cup non-dairy milk
1/3 cup Dibble Sour Cream
Crumb
1 1/2 cup all-purpose flour
1 1/2 cup caster sugar
1/2 cup dairy-free butter (cold)
1 tsp vanilla extract
1 cup almonds, roughly chopped
Toppings
2 cups frozen blueberries
1/2 cup frozen cherries (optional)
Batter
Crumb
Platz
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