Description
A classic German Plum Cake featuring a moist almond-infused batter topped with freshly quartered plums and a cinnamon streusel. This delicious cake combines the tart sweetness of plums with a tender crumb and a crunchy topping, perfect for dessert or afternoon tea.
Ingredients
Scale
Streusel Topping
- 1 cup flour
- 1/3 cup sugar
- 1/4 teaspoon ground cinnamon
- 4 tablespoons cold butter
Cake Batter
- 2 sticks butter (softened)
- 1 cup sugar
- 3 large eggs
- 1 cup Greek yogurt
- 2 1/2 cups flour
- 1 cup ground almonds
- 1.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Fruit
- 2 pounds pitted plums (quartered or halved if using prune plums)
Instructions
- Prep: Line a 9×13 inch cake pan with parchment paper or grease it lightly. Preheat your oven to 360°F (182°C) to ensure it is ready once the batter is assembled.
- Make the streusel: In a small bowl, combine 1 cup flour, 1/3 cup sugar, and 1/4 teaspoon ground cinnamon. Cut in 4 tablespoons of cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Chill the streusel until ready to use to keep it firm.
- Make the cake batter: In a large mixing bowl, cream together 2 sticks of softened butter, 1 cup sugar, and 3 large eggs until light and fluffy; this process usually takes about 4-5 minutes with an electric mixer. Slowly beat in 1 cup Greek yogurt until incorporated. In a separate bowl, whisk together 2 1/2 cups flour, 1 cup ground almonds, 1.5 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Gradually sprinkle the dry ingredients over the wet mixture, folding gently until a thick, smooth batter forms.
- Assemble and bake the cake: Spread the thick batter evenly into the prepared cake pan. Place the pitted, quartered (or halved) plums evenly over the top, pressing them gently into the batter so they partially sink in. Sprinkle the chilled streusel mixture evenly over the fruit and batter. Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
- Cool: Remove the cake from the oven and allow it to cool in the pan on a wire rack. Cooling completely will help the cake set properly and enhance the flavors before serving.
Notes
- Use ripe but firm plums for the best texture and balance of sweetness and tartness.
- If using prune plums, halving them is preferable to quartering due to their smaller size.
- The cake can be served warm or at room temperature, excellent with a dollop of whipped cream or a scoop of vanilla ice cream.
- Ground almonds help keep the cake moist and add a subtle nutty flavor—do not substitute with almond flour as it has a different texture.
- Ensure the butter for the streusel is cold to achieve a crumbly topping.
- For a gluten-free variation, replace the flours with a gluten-free all-purpose blend and ensure baking powder is gluten-free.
