When Damson plums are in season we always have a little box waiting to be used for cakes and other bakes. We try to make something new every year, but inspiration doesn’t always strike immediately. When I’m out of ideas, a simple Damson Plum Streusel Coffee Cake is the perfect »backup plan«, so the plums don’t go bad. After all, you don’t want those little purple fellas to start rotting just because you can’t quite decide what to make…
»Backup plan« probably sounds a bit weird or even negative. We love plum cakes in every way possible. This simple one with streusels is just the best option when you really don’t have any other ideas. The batter and streusel topping are quick to prepare and you don’t need any special ingredients – most people normally have everything at home they require. And well… the cake you get is definitely delicious. So »backup plan« probably wasn’t the best choice of words here.
Anyway. For cakes like this we normally use regular all-purpose flour and regular white sugar. This time, I decided to use spelt flour and muscovado sugar instead. Why? Because I had both on hand, and I generally enjoy baking with spelt flour. I don’t know whether it is a real thing or not, but I have the feeling my stomach gets less upset with spelt flour compared to wheat flour.
If you don’t have the stronger spelt flour (Type 1050) I used at home, you can also bake this cake using standard spelt flour or ordinary all-purpose wheat flour. All work fine here. The same goes for the whole cane sugar aka. muscovado sugar. You don’t have to use that one if you don’t have it in your pantry. It has a slight caramel-y flavor which makes it a great option for this cake, but using regular white sugar is also fine.
The slightly stronger flour and muscovado sugar give the cake a darker color – you can see this quite clearly in the photos. For novice bakers, it might look as though the cake was left in the oven too long… but that’s precisely how it’s supposed to look. It’s entirely intentional.
Thanks to a generous amount of plums, the cake turns out beautifully moist. Even after three days, the leftovers were still delicious and not dry. That said, serving it with a dollop of whipped cream never hurts. Not because the cake is difficult to eat on its own – the combination of plums and whipped cream is simply incredibly tasty. I would, however, sweeten the cream only slightly, since the plums already provide plenty of sweetness.
There isn’t much else to say about the cake or its preparation tbh. The streusel topping is done quickly, as is the batter. Pitting the plums is probably the most time-consuming part here. I recommend recruiting a family member for that job while you handle the batter and the streusels. That way, the cake gets into the oven in no time and onto your table that much faster.
You can’t really discuss plum cakes without mentioning a cake called Zwetschgendatschi. Traditionally, this cake is made with yeast dough, but we prefer a slightly quicker and easier version. Our Zwetschgendatschi with Streusel Topping is made using a quark-and-oil dough, which means it’s done and ready to serve much quicker.
If even that sounds too complicated, you should check out our Easy Damson Plum Crumble. Here you basically just toss plums into a baking dish with a little sugar and spices, then you add some streusels on top and pop it in the oven. That’s it. The result is some sort of compote with a crispy streusel topping. Simple, but truly delicious!
INGREDIENTS / ZUTATEN
For the streusels:
5.3 oz. (150g) strong spelt flour*
2.6 oz. (75g) muscovado sugar*
1 tsp. ground cinnamon*
3.5 oz. (100g) butter
4 tbsp. spelt flakes*
For the cake:
about 25 oz. (700g) Damson plums
2.8 oz. (80g) butter, at room temperature
3.5 oz. (100g) muscovado sugar*
1 large egg
3.5 oz. (100g) crème fraîche
1 tsp. vanilla extract*
4.6 oz. (130g) strong spelt flour*
1 1/2 tsp. baking powder
1/2 tsp. ground cardamom*
1/2 tsp. salt
Für die Streusel:
150g Dinkelmehl (Type 1050)*
75g Mascobado Zucker*
1 TL Zimt*
100g Butter
4 EL Dinkelflocken (kernig)*
Für den Kuchen:
etwa 700g Zwetschgen
80g weiche Butter
100g Mascobado Zucker*
1 Ei (L)
100g Crème fraîche
1 TL Vanille Extrakt*
130g Dinkelmehl (Type 1050)*
1 1/2 TL Backpulver
1/2 TL Kardamom*
1/2 TL Salz
Backform Umrechner
Dir fehlt die passende Backform für ein Rezept? Kein Problem, mit diesem kleinen Rechner kannst du dir die Zutatenmengen umrechnen lassen!
DIRECTIONS / ZUBEREITUNG
1. For the streusel topping combine spelt flour, sugar, and ground cinnamon in a large bowl. Add the butter in small pieces and then rub everything between your fingers until you get different-sized streusels. Stir in the spelt flakes and place the streusels in the fridge until ready to use.
2. Preheat the oven to 180°C (350°F). Line a 24cm springform tin* with baking parchment and lightly grease it. Set aside. Wash, dry, and pit the plums.
3. Add the butter and sugar for the cake batter to a large bowl and mix until light and fluffy. Next, add the egg and mix it in. Add the crème fraîche and vanilla extract and mix thoroughly. Combine the spelt flour with baking powder, ground cardamom, and salt – add this mixture to the bowl and fold it in using a rubber spatula.
4. Transfer the batter to the prepared baking tin and smooth it out. Arrange the plums in a concentric pattern on top of the batter and sprinkle the streusels evenly on top. Bake the cake for about 55–60 minutes – if the streusels get too dark towards the end of the baking time, cover the cake with some baking parchment and continue baking. Remove the finished cake from the oven and let it cool completely. Serve with a dollop of whipped cream. Store in an airtight container at room temperature.
1. Für die Streusel das Dinkelmehl mit Mascobado Zucker und Zimt in einer großen Schüssel vermischen. Die Butter in kleinen Stücken dazugeben und dann alles zwischen den Fingern verreiben, bis unterschiedlich große Streusel entstehen. Die Dinkelflocken dazugeben und untermischen. Bis zur weiteren Verwendung in den Kühlschrank stellen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 24cm Springform* mit Backpapier auslegen und leicht einfetten. Zur Seite stellen. Die Zwetschge waschen, trocknen und dann entsteinen.
3. Butter und Zucker für den Teig in eine große Schüssel geben und dann hell und luftig aufschlagen. Das Ei dazugeben und unterrühren, dann Crème fraîche und Vanille Extrakt dazugeben und ebenfalls gut unterrühren. Das Dinkelmehl mit Backpulver, Kardamom und Salz vermischen, zur Schüssel dazugeben und mit einem Teigmischer unterheben.
4. Den Teig in die vorbereitete Backform geben und glatt streichen. Zwetschgen konzentrisch auf dem Teig verteilen und dann die Streusel gleichmäßig darüber streuen. Den Kuchen für etwa 55-60 Minuten backen – sollten die Streusel gegen Ende der Backzeit zu dunkel werden, den Kuchen einfach mit etwas Backpapier abdecken und weiterbacken. Den fertigen Kuchen aus dem Ofen nehmen und komplett abkühlen lassen. Mit etwas Schlagsahne servieren. In einem luftdichten Behälter bei Zimmertemperatur aufbewahren.
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Here is a version of the recipe you can print easily.
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Damson Plum Streusel Coffee Cake
- Prep Time: 00:20
- Cook Time: 01:00
- Total Time: 02:30
- Yield: 1 1x
- Category: Cakes
- Method: -
- Cuisine: Germany
- Diet: Vegetarian
Description
This Damson Plum Streusel Coffee Cake is the perfect cake for a nice afternoon gathering with the family or friends. We love this simple coffee cake.
Ingredients
For the streusels:
5.3 oz. (150g)Â strong spelt flour*
2.6 oz. (75g)Â muscovado sugar*
1 tsp. ground cinnamon*
3.5 oz. (100g) butter
4 tbsp. spelt flakes*
For the cake:
about 25 oz. (700g) Damson plums
2.8 oz. (80g) butter, at room temperature
3.5 oz. (100g)Â muscovado sugar*
1 large egg
3.5 oz. (100g) crème fraîche
1 tsp. vanilla extract*
4.6 oz. (130g)Â strong spelt flour*
1 1/2 tsp. baking powder
1/2 tsp. ground cardamom*
1/2 tsp. salt
Instructions
1. For the streusel topping combine spelt flour, sugar, and ground cinnamon in a large bowl. Add the butter in small pieces and then rub everything between your fingers until you get different-sized streusels. Stir in the spelt flakes and place the streusels in the fridge until ready to use.
2. Preheat the oven to 180°C (350°F). Line a 24cm springform tin* with baking parchment and lightly grease it. Set aside. Wash, dry, and pit the plums.
3. Add the butter and sugar for the cake batter to a large bowl and mix until light and fluffy. Next, add the egg and mix it in. Add the crème fraîche and vanilla extract and mix thoroughly. Combine the spelt flour with baking powder, ground cardamom, and salt – add this mixture to the bowl and fold it in using a rubber spatula.
4. Transfer the batter to the prepared baking tin and smooth it out. Arrange the plums in a concentric pattern on top of the batter and sprinkle the streusels evenly on top. Bake the cake for about 55–60 minutes – if the streusels get too dark towards the end of the baking time, cover the cake with some baking parchment and continue baking. Remove the finished cake from the oven and let it cool completely. Serve with a dollop of whipped cream. Store in an airtight container at room temperature.
Notes
Let’s get baking!
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