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 my 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 a couple of 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.
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.
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 streusels on top of the cake. They will soften over time due to the moist fruits underneath. The cake is still good even if the streusels 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
For the streusel:
5.3 oz. (150g) all-purpose flour*
1/2 cup (100g) sugar (fine)*
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 (fine)*
1/2 cup (40g) rolled oats*
1/2 cup (120g) butter, at room temperature
2 medium eggs
2 tbsp. milk
1 tsp. vanilla extract*
Für die Streusel:
150g Mehl (Type 405)*
100g Zucker (fein)*
1 Prise Zimt
100g weiche Butter
Für den Kuchen:
750g Pflaumen oder Zwetschgen
130g Mehl (Type 405)*
1 TL Backpulver
100g Zucker (fein)*
40g Haferflocken (Feinblatt)*
120g weiche Butter
2 Eier (M)
2 EL Milch
1 TL Vanille Extrakt*
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a 24cm springform tin* with baking parchment and set aside. Wash the plums, dry, remove the stones and cut them in half or into 4 slices. Set aside.
2. For the streusels 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 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 it out of the oven and let it cool down on a wire rack. When cooled, remove from the tin and serve with some whipped cream or vanilla sauce.
1. Den Backofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 24cm Springform* mit Backpapier auslegen und zur Seite stellen. Die Pflaumen/Zwetschgen waschen, trocknen, entsteinen und halbieren oder vierteln. Zur Seite stellen.
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 sollten nach oben zeigen). Die Streusel auf dem Obst verteilen und dann für etwa 50 Minuten backen. Den Kuchen aus dem Ofen nehmen und komplett abkühlen lassen, dann aus der Form lösen und mit Schlagsahne oder Vanillesoße servieren.
Craving more? Keep in touch on Facebook, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Quick & Easy Classic German (Damson) Plum Streusel Cake
- Prep Time: 00:15
- Cook Time: 00:50
- Total Time: 01:10
- Yield: 1 1x
- Category: Cakes
- Method: -
- Cuisine: Germany
- Diet: Vegetarian
Description
This is an all-time classic from Germany: (Damson) Plum Streusel Cake! Easy and quick to prepare and super delicious! A family favorite!
Ingredients
For the streusel:
5.3 oz. (150g) all-purpose flour*
1/2 cup (100g) sugar (fine)*
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 (fine)*
1/2 cup (40g) rolled oats*
1/2 cup (120g) butter, at room temperature
2 medium eggs
2 tbsp. milk
1 tsp. vanilla extract*
Instructions
1. Preheat the oven to 180°C (350°F). Line a 24cm springform tin* with baking parchment and set aside. Wash the plums, dry, remove the stones and cut them in half or into 4 slices. Set aside.
2. For the streusels 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 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 it out of the oven and let it cool down on a wire rack. When cooled, remove from the tin and serve with some whipped cream or vanilla sauce.
Notes
Enjoy baking!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
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