German Plum Cake with Streusel |
Cuisine: German
Author: Kirsten | My Kitchen in the Rockies
Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hour 20 mins
- 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.
*you could add a little bit of milk, if the dough would be too firm. I didn't need to do that.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/09/21/german-plum-cake/
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