Plum Cinnamon Streusel Cake
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 Plum Cinnamon Streusel 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 or streusel cake also has a very special place in my heart—I mean, it has the best of all worlds—cake, cooked fruit, and crumble topping—and it is infinitely adaptable to whatever fruit is in season.
Apples, apricots, plums, pears, rhubarb, or even raspberries all benefit from this simple but delicious combination.
Plums pair beautifully with cinnamon and almonds, 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.
FREQUENTLY ASKED QUESTIONS
Can I use other fruit to make this streusel cake?
Absolutley, berries, stone fruit, apples or pears all work well.
Can I make this cake in other sized tins?
Yes, though if it is a smaller tin it will need to cook longer, if it is in a larger tin the cooking time will be shorter. You will need to experiment.
PLUM CINNAMON STREUSEL CAKE Recipe
Plum Cinnamon Streusel Cake
Plums pair beautifully with both cinnamon and ground almonds in this delicious Plum Cinnamon Streusel Cake.
Ingredients
for the cake:
- 125 g butter, softened
- 125 g sugar
- 1 tsp vanilla sugar or essence
- 3 eggs
- 2 tsp baking powder
- pinch of salt
- 250 g plain flour
for the filling:
- 500 g 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 spring form 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.
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Nutrition
Calories: 625kcal | Carbohydrates: 71g | Protein: 11g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 430mg | Fiber: 4g | Sugar: 29g
Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
