This German streusel plum cake would be served in the Palatinate region of Germany as a lunch together with some homemade potato soup. I know, that this may sound a little different, but trust me, it is unbelievably delicious. My aunt would bake her plum cake with a yeast dough, but mine is a slightly easier and quicker version with a simple cake batter crust. I also top mine with streusel, since stone fruits and streusel together are just one of my favorite combinations ever.
At my house German plum streusel cake is served with a nice cup of coffee and still slightly warm. It is just to die for! Plums are in season, so what are you waiting for?
|German Plum Cake with Streusel|| || |
- 2 pounds (1 kg) plums (Pflaumen oder Zwetschgen)
- for the dough:
- ½ cup 1 Tablespoon (125 g) unsalted butter, at room temp.
- ½ cup 2 Tablespoons (125 g) sugar
- 3 eggs, at room temp.
- 1 teaspoon vanilla extract
- 1⅔ cup flour
- 1 pinch salt
- 2 teaspoons baking powder
- for the streusel topping:
- ¾ cup 1½ Tablespoons flour
- ⅓ cup unsalted butter, at room temp.
- ¼ cup (50 g) sugar
- 1 teaspoon good cinnamon
- Preheat your oven to 375 F (175-200 C).
- Grease a 10 inch spring form baking pan. Set aside.
- Wash your plums and remove the stones. Cut in quarters or halves (depending on the size even eighth). Set aside.
- For the streusel combine the flour, butter, sugar and cinnamon with your hands until crumbles form. Mix in the almonds. Set aside.
- Mix flour, baking powder and salt. Set aside.
- In a stand-mixer with the paddle attachment mix sugar and butter on medium high speed for 4 minutes.
- Add the eggs, one at a time.
- Set speed on slow and add the flour mixture. Don't over mix.*
- Pour batter evenly into the prepared baking pan. Distribute the plums in a nice pattern on top of the batter. Sprinkle with the streusel.
- Bake for about 50 minutes or until done. Baking times may vary.
Recipe adapted from kochbar.de.
Find more inspiring plum recipes at Cooking Light.