October 28, 2020 2 min read

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



  • 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


  • 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


  • 2 cups frozen blueberries

  • 1/2 cup frozen cherries (optional)



  1. Preheat oven to 200°C.
  2. In a stand mixer bowl, add the butter and sugar. Using the whisk head, mix on low speed for 20 seconds. Scrape down the sides of the bowl then mix on high speed for 1-2 minutes or until the butter and sugar become lightly and fluffy.
  3. Add the milk, vanilla, Dibble Sour Cream and mix on medium speed for 2 minutes or until thoroughly combined.
  4. In a clean separate bowl, sift through the flour, baking powder, baking soda and salt.
  5. With the mixer on medium speed, slowly add in the sifted ingredients.
  6. Mix for a further 3 minutes, scraping down the sides if needed, until the batter is thoroughly combined. Set aside.


  1. In a mixing bowl, add the flour, sugar, almonds, butter, vanilla and using your hands, combine all the ingredients together, making sure the butter is broken up evenly and a crumb is formed.


  1. Line the base of a 23 cm pie tin with baking paper. Line the base and sides of the pie tin with melted butter.
  2. Evenly spread 1/2 of the batter to the pie tin.
  3. Evenly sprinkle 1/3 of the crumb over the batter.
  4. Add 1/3 cup blueberries and 1/4 cup cherries over the batter.
  5. Evenly spread the remainder of the batter.
  6. Evenly sprinkle the remainder of the crumb to the pie tin.
  7. Top with the remaining blueberries and cherries.
  8. Bake in the oven for 40-45 minutes or until it's golden brown and a knife comes out cleanly when inserted into the cake.
  9. Remove the cake from the tin and let it cool to room temperature.
  10. Serve with a dollop of Dibble Sour Cream.
  11. Enjoy!

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