Plum Streusel Cake Pflaumen Streuselkuchen
Adapted from Sarah Cooks
Preparation time: 20 minutes
Cooking time: 50 minutes
Streusel Layer:
- 150g/5ozs. plain all purpose flour
- 100g/3ozs. butter, softened
- 75g/2.6ozs. raw sugar
- 1 teaspoon vanilla
Cake and fruit layer:
- 3-5 plums (depending on size)
- 250g/8.8ozs. plain all purpose flour
- 125g/4ozs. butter, softened
- 100g/3.5ozs. white sugar
- 2 teaspoons baking powder
- 3 eggs, room temperature
- 2 tablespoons milk
- Pinch salt
Step 1 - Preheat oven to 180C/350F and line the base and sides of a 20cm/8inch springform tin. Make the streusel layer by adding all ingredients into a mixer with a paddle attachment and beating until combined. Scoop out and set aside.
Step 2 - Make the cake layer by adding all ingredients (except for plums) into the same mixer bowl and then beating on low to medium speed for 2-3 minutes until fluffy.
Step 3 - Cut the plums down the equator and then twist open. Remove the pit and slice into segments. I got around 8-10 segments per plum.
Step 4 - Spread out the cake layer into the prepared tin. Top with plum slices and then crumble streusel on top. Bake for 50 minutes. Serve with cream or ice cream.