Right now you can find those little dark purple fellas everywhere – in supermarkets and farmers markets. Plums! Plums! Plums! Or Damson Plums! ;) It’s about time to do something with them an give you another of favorite recipes for this delicious little colorful fruits. Let me show you how to make a Classic German (Damson) Plum Streusel Cake! You will love it!
Another plum cake I published couple years ago is quite popular right now – it’s a tray bake with damson plums and streusel on top, similar to this one here but for more people. So if you want to make a bunch of people happy, I recommend baking that one, if you are only having a small group of friends or family over, this cake here is perfect for you.
The recipe for this cake here is circulating in my family for quite some time already – it’s a classic here in Germany and I suppose many families make it in a similar way. Maybe not with the oats I started adding some time ago. I tell myself with the oats the cake is a bit healthier ;) Some more vitamins and minerals. Who knows, maybe it’s true :P
The dough for the cake is made in no time at all. Cleaning and removing the pits from the plums is a bit time consuming, but you can always let somebody else do that job. Four hands are quicker than just two :P
When it comes to storing the cake, it is absolutely fine to leave it out on the counter (covered though) – even if it is warm in the kitchen. The cake will stay good for several days. The only thing that could be a bit of a problem are the streusel on top of the cake. They will soften over time due to the moist fruits underneath. The cake is still good even if the streusel are mushy, but it will not look very nice. Storing the cake in the fridge slows down this process. So in case you have some leftover from the first round of cake eating, you should store it in the fridge… but the chances are actually quite small you will see any leftover at all – people will devour it.
INGREDIENTS / ZUTATEN
5.3 oz. (150g) all-purpose flour
1/2 cup (100g) sugar
pinch of ground cinnamon
3.5 oz. (100g) butter, at room temperature
For the cake:
26 oz. (750) plums or damson plums
1 cup (130g) all-purpose flour
1 tsp. baking powder
1/2 cup (100g) sugar
1/2 cup (40g) oats
1/2 cup (120g) butter, at room temperature
2 medium eggs
2 tbsp. milk
1 tsp. vanilla extract
150g Mehl (Type 405)
100g Zucker
Prise Zimt
100g weiche Butter
Für den Kuchen:
750g Pflaumen oder Zwetschgen
130g Mehl (Type 405)
1 TL Backpulver
100g Zucker
40g Haferflocken
120g weiche Butter
2 Eier (M)
2 EL Milch
1 TL Vanille Extrakt
DIRECTIONS / ZUBEREITUNG
2. For the streusel add the flour, sugar, and cinnamon to a large bowl, mix until well combined. Add the butter and rub everything between your fingers until you get nice streusel. Place in the fridge until needed.
3. Add the flour for the batter to a large bowl, add the baking powder, sugar and the oats and mix. Add the soft butter, eggs, milk, and vanilla extract and mix until you get a well-combined batter. Transfer to the springform tin, smooth out the top and place the plums in a circular pattern on top. Sprinkle with the streusel and bake for about 50 minutes until done. Take out of the oven and let cool down on a wire rack. When cooled, remove from the tin and serve with some whipped cream or vanilla sauce.
2. Für die Streusel das Mehl mit dem Zucker und Zimt in einer großen Schüssel vermischen. Die weiche Butter dazugeben und mit den Fingern zu Streuseln verarbeiten. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Das Mehl für den Teig mit dem Backpulver, Zucker und den Haferflocken in einer großen Schüssel vermischen. Die weiche Butter, Eier, Milch und Vanille Extrakt dazugeben und alles kurz verrühren. Den Teig in die vorbereitete Form füllen, glatt streichen und dann mit den Pflaumen/Zwetschgen belegen (die Innenseiten der Früchte sollte nach Oben zeigen). Die Streusel auf dem Obst verteilen und dann für ca. 50 Minuten backen. Den Kuchen aus dem Ofen nehmen und komplett abkühlen lassen, dann aus der Form lösen und mit Schlagsahne oder Vanillesoße servieren.
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Here is a version of the recipe you can print easily.
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Quick & Easy Classic German (Damson) Plum Streusel Cake
- Prep Time: 15
- Cook Time: 50
- Total Time: 70
Description
This is an all-time classic from Germany: (Damson) Plum Streusel Cake! Easy and quick to prepare and super delicious!
Ingredients
For the streusel
- 5.3 oz. (150g) all-purpose flour
- 1/2 cup (100g) sugar
- pinch of ground cinnamon
- 3.5 oz. (100g) butter, at room temperature
For the cake
- 26 oz. (750) plums or damson plums
- 1 cup (130g) all-purpose flour
- 1 tsp. baking powder
- 1/2 cup (100g) sugar
- 1/2 cup (40g) oats
- 1/2 cup (120g) butter, at room temperature
- 2 medium eggs
- 2 tbsp. milk
- 1 tsp. vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Line a 10 inches (24cm) springform tin with baking parchment and set aside. Wash the plums, dry, remove the stones and cut in half or into 4 slices. Set aside.
- For the streusel add the flour, sugar, and cinnamon to a large bowl, mix until well combined. Add the butter and rub everything between your fingers until you get nice streusel. Place in the fridge until needed.
- Add the flour for the batter to a large bowl, add the baking powder, sugar and the oats and mix. Add the soft butter, eggs, milk, and vanilla extract and mix until you get a well combined batter. Transfer to the springform tin, smooth out the top and place the plums in a circular pattern on top. Sprinkle with the streusel and bake for about 50 minutes until done. Take out of the oven and let cool down on a wire rack. When cooled, remove from the tin and serve with some whipped cream or vanilla sauce.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
Made this today and it turned out quite scrumptious.
I replaced the oats with crushed hazelnuts which I enjoyed. The crumbs were a bit too soft but I think, looking at the picture again, I might have taken it out a tad early.
Happy it worked out with the changes! :D
Cheers
Marc