A Plum and Cinnamon Streusel Cake

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Beautiful Autumn continues here in Bavaria, this entire week has been cool, but beautifully clear and sunny – perfect for all the people celebrating the Oktoberfest on the Wiesn. This morning has dawned grey and cool, which is the ideal kind of day to spend in the kitchen thinking about warming  autumnal flavours and writing with a cup of coffee and a slice of cake.

It’s no secret that plums are one of my favourite fruits – I have wonderful childhood memories of my grandmother’s plum jam made from dark and delicious Black Doris plums from her garden – and there is something very special about their intoxicating sweet/sour flavour.

Of course, Streuselkuchen has also a very special place in my heart – I mean it has the best of all worlds, cake, cooked fruit, crumble topping – and it is so infinitely adaptable to whatever fruit is in season, apples, apricots, plums, pears, rhubarb or even raspberries all benefit from this simple but delicious combination.

Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!

plum-cinnamon-streusel-cake-

Plum & Cinnamon Streusel Cake

Plums pair beautifully with both cinnamon and almond, so here the crumble/streusel is half made from ground almonds with plenty of cinnamon mixed in - if you have any problems with nuts, just leave them out and replace with an equal weight of plain flour.
Course Baking
Servings 8

Ingredients
  

for the cake:

  • 125 g butter, softened
  • 125 g sugar
  • 1 tsp vanilla sugar or essence
  • 3 eggs, L
  • 2 tsp baking powder
  • pinch of salt
  • 250 g plain flour

for the filling:

  • ca. 500g plums
  • for the streusel:
  • 150 g plain flour
  • 100 g ground almonds
  • 2 tsp cinnamon
  • 50 g sugar
  • 125 g butter, melted

Instructions
 

  • Preheat the oven to 180°C / 350°F / Gas 4, then line the base and grease the sides of a 26cm springform tin.
  • Beat the butter and both sugars together until light and fluffy, then beat in the eggs, one at a time, mixing well between each addition and scraping down the sides of the bowl with a spatula to ensure everything is incorporated.
  • Beat in the baking powder, and salt, then add all the flour and mix until combined, being careful not to over-mix. Scrape the batter into the prepared tin, smooth the top and then set aside.
  • Wash, halve and stone the plums (I always use a pointed teaspoon to remove the stones easily), then in a circular pattern, push them stem side down into the cake batter, leaving a clear space in the middle of the cake.
  • To make the streusel, combine all ingredients except the butter in a mixing bowl, pour in the butter, then whisk together until the mixture forms rough pebbles. If it is overly moist, add another tablespoon or two of flour.
  • Spread the streusel mixture evenly over the plums, then bake in the preheated oven for 40-45 minutes, testing with a skewer to ensure that the cake is done. If the streusel topping is browning too fast, cover the cake with a piece of aluminium foil for the last 10 minutes of baking time.
  • Remove from the oven and allow to cool for 5 minutes before carefully removing the ring of the tin.
  • Allow to cool completely before serving with vanilla ice cream or whipped cream.

TIPS & TRICKS:

Plums pair beautifully with both cinnamon and almond, so here the crumble/streusel is half made from ground almonds with plenty of cinnamon mixed in – if you have any problems with nuts, just leave them out and replace with an equal weight of plain flour.

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