Plum Streusel Cake
By Foodiewife
Italian Prune Plums have a very short season in early fall. They are firm to the touch and have a yellowish-green interior. They are perfect for baking! This recipe is really versatile where you can easily substitute most any fruit such as peaches, apricots or even raspberries. This cake is easy to make and the crunchy sweet streusel gives a contrasting texture to the soft cake.
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Ingredients
- For the cake:
- 1.5 lbs Italian Prune Plums pitted and quartered (about 16)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp lemon zest freshly grated
- 1 tsp Lorann Lemon Baking emulsion (optional)
- 1/2 cup unsalted butter room temperature
- 2 large eggs
- For the streusel:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 tsp cinnamon
- 1/2 cup butter room temperature
Preparation
Step 1
Preheat the oven to 350F.
Prepare a 9-inch springform pan with either butter or non-stick baking spray (I like Baker's Joy). Set aside.
In the bowl of a stand mixer fitted with the paddle attachment combine flour and baking powder.
Add sugar, vanilla extract, lemon zest, butter, and eggs to the bowl and beat on low speed until combined then increase speed to medium-high and beat until smooth and creamy, about 2 minutes.
Spread the batter evenly into the cake pan. Gently press the plums into the dough.
For the streusel:
In the bowl of a stand mixer fitted with the paddle attachment combine flour, sugar, and cinnamon. Add soft butter and beat until everything is combined and your crumbs have a coarse and clumpy texture about 30 seconds to 1 minute.
NOTE: I pulse my stand mixer on an off so I get coarser crumbs.)
Spread the streusel, with your hands, evenly over the plums.
Bake for 50 minutes until the top is lightly golden.
Let the cake sit in the pan for about 10 minutes, then run a knife around the edge of the pan and remove the outer ring of the springform.
Let cool to room temperature before serving.
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