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Zwetschgenstreusel aka. Plum Cake with Streusels

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  • Author: Bake to the roots
  • Prep Time: 00:20
  • Cook Time: 00:30
  • Total Time: 01:45
  • Yield: 2 1x
  • Category: Cakes
  • Cuisine: Germany
  • Diet: Vegetarian

Description

A classic bake from the south of Germany: a Damson Plum Cake with Streusels aka. Zwetschgen Streuselkuchen. An absolute crowd-pleaser in our family ;)


Ingredients

Scale

For the dough:
14 oz. (400g) all-purpose flour
1 oz. (30g) fresh baker’s yeast
3/4 cup (150g) sugar
2/3 cup (150ml) lukewarm milk
2.8 oz. (80g) butter, at room temperature
1 medium egg
1 pinch of salt

For the streusels:
3/4 cup (150g) raw cane sugar
5.3 oz. (150g) all-purpose flour
3.5 oz. (100g) cold butter
1 pinch of salt
1/2 tsp. ground cinnamon

For the topping:
3542 oz. (1-1,2kg) damson plums


Instructions

1. Sift the flour for the dough into a large bowl. Make a small depression in the center and crumble the yeast into it. Add a bit of sugar to the yeast and mix with a bit of the lukewarm milk to create a pre-dough. Cover the bowl and let rise in a warm place for about 10-15 minutes.

2. For the streusels, mix flour, sugar, salt, and ground cinnamon in a bowl. Add the cold butter in small pieces. Rub everything between your fingers to get different-sized streusels. Place the streusels in the fridge until needed.

3. Add the remaining milk, sugar, butter, egg, and a pinch of salt to the bowl with the flour and pre-dough and mix everything and knead until you get a smooth dough. Cover the bowl and let the dough rise for about 30 minutes.

4. Preheat the oven to 200°C (390°F). While the dough rises, wash, dry, pit, and quarter the plums lengthwise. Line a baking sheet or two round baking tins (Ø10 inches) with baking parchment. Roll out the dough and place it on the baking sheet or in the baking tins, forming a small border along the edges. Place the plums tightly next to each other on the dough and distribute the streusels evenly on top. Bake the cake(s) for about 28-30 minutes until the streusels got some color – the edges should not get too dark though. Remove the cake(s) from the oven and let cool down on a wire rack.


Notes

Have fun in the kitchen!


Nutrition

  • Serving Size: 24