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.