A quick Plum Streusel Cake recipe that uses late summer/early fall Italian Prune Plums as its main ingredient. Moist, easy to make and not too sweet. Perfect.
Cook Time50minutes
AuthorThe Kitchen Maus
Ingredients
Cake
1poundof Italian Prune Plumsquartered
3/4+ 1/8 cups of Flour125g
1/2+ 1/8 cups of Sugar125g
A pinch of salt
1tspof Baking Powder
1tspof Vanilla Extract
1tspof Lemon Zest
4.5ozof room temperate Butter1 stick plus a little extra
2Eggs
Streusel Topping
1cupof Flour150g
1/2cupof Sugar100g
A pinch of salt
1stick of room temperate Butter
A healthy pinch of Cinnamon
Equipment
Electric Mixer
9.5inchSpringform pan
Instructions
Prep: Preheat your oven to 350 degrees. Grease your springform pan with butter. Wash, pit and quarter the plums.
Add flour, sugar, salt and baking powder in a mixing bowl and stir until blended. Add wet ingredients - soft butter, vanilla extract, 2 eggs and lemon zest - to flour mixture. Mix together on the highest speed setting of an electric mixer for 2 minutes until creamy and fluffy. Pour batter into prepared springform pan and spread evenly to edges.
Place quartered plums in a circle around the edge until completed. Add another inner circle and fill in the middle as necessary.
Prepare the streusel by putting all the ingredients in a bowl and mix until it's a coarse crumb texture. Gently spoon streusel over top the plums until evenly coated.
Bake on the middle rack for 50 minutes. Cool on a wire rack before removing from pan. Enjoy!
Recipe Notes
No lemon zest? Substitute 2 tablespoons of lemon juice or just go straight for that if you want a more subtle lemon flavour. The recipe also works without it. Vanilla sugar works instead of vanilla extract too. Just use 1 + 1/2 teaspoons.