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Easy, Moist German Plum Cake with Streusel Topping

Close-up of a moist slice of plum cake featuring dark purple fruit baked into the batter and topped with a golden streusel crumble.
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Create a delightful homemade plum cake that is soft, buttery, and bursting with fresh plum flavor. This simple recipe, inspired by classic Pflaumenkuchen, features a tender cake base topped with juicy plums and a sweet, crunchy crumb topping.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups fresh plums, pitted and sliced
  • For the Streusel:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 inch square pan.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set this aside.
  3. In a large bowl, cream together the softened butter and 1 cup granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix the batter.
  5. Spread the batter evenly into your prepared pan. Arrange the sliced fresh plums over the batter.
  6. Prepare the streusel: In a small bowl, combine the 1/2 cup flour, brown sugar, 1/4 cup granulated sugar, and cinnamon. Cut in the cold butter pieces using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Sprinkle the streusel topping evenly over the plums.
  8. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting onto the rack to cool completely.

Notes

  • For the best flavor, use ripe but firm fresh plums like Italian prune plums or Santa Rosa plums.
  • If you prefer a slightly tangier cake, substitute 1/4 cup of the milk with plain Greek yogurt.
  • This buttery plum cake tastes wonderful served slightly warm with a dusting of powdered sugar.

Nutrition

Find it online: https://blissbatter.com/easy-moist-plum-cake-recipe/