plum cake with streusel
Thu, 11 September, 2014
This is the best and the easiest plum cake with streusel topping. German sounding 'streusel' is nothing other than our crumble topping and plums can be swapped for any other soft fruit. I must have made it about a gazillion times and it's brilliant every time.
Mix and bake
Don’t you just love recipes which say ‘throw all the ingredients into a bowl and mix well’? This is just that kind of recipe.
Easy and versatile
I must have made this cake about a thousand times, varying the fruit. I usually start making it in early June, when the blueberries are getting cheap enough to throw loads of into a cake (it’s amazing with blueberries).
Then on to strawberries, cherries when good and ripe (you have to stone the blighters… kitchen looks like it belongs to a serial killer), apricots are not too bad, raspberries are a dream, and finally plums and apples and we know autumn is just around the corner.
I do bake other types of cakes in summer too, absolutely, but more often than not during the Cake Planning Conferences in my house in summer we look at each other, nod and say ‘streusel cake’ in unison.
What is streusel?
Streusel is of course just an ordinary old crumble but doesn’t it sound so much nicer? There are many variations, using Demerara or icing sugar, cold butter, soft butter or melted butter but this one here – is easy, so easy.
You can skip the streusel if you really do not feel kindly towards it. With the plum variant a good replacement would be a little melted apricot/plum jam brushed over the baked cake for a glaze. But trust me – streusel maketh the cake!
plum cake with streuselServings: 16Time: 1 hour 15 minutes
- For the streusel:
- 120g plain flour
- 70g sugar
- 85g butter
- almond flakes or cinnamon (optional)
- For the cake mix:
- 260g plain flour
- 2 tsp baking powder
- 120g caster sugar
- 185g (160ml) buttermilk
- 70g (80ml) vegetable oil
- 2 whole eggs
- 1 tsp vanilla extract
- 6-7 large or 10-12 small plums, stoned and halved or quartered
- ground cinnamon
1. First make the streusel: mix the flour and sugar in a bowl with almond flakes, if using; melt the butter and pour in hot. Mix well.
2. Preheat the oven to 180C/350F/gas 4. Line a 23 x 23cm baking dish or similar with parchment or butter and flour it.
3. Place all the ingredients in a bowl and mix well with a spatula, then pour into the baking dish. Arrange the fruit on top on single layer. Sprinkle generously with cinnamon. Crumble the streusel mix over plums, almost covering the fruit.
4. Bake for about 50 - 55 minutes until the skewer comes out clean and the streusel is slightly coloured. Cool in the tin, then cut into squares. It keeps well, but in very warm weather you might want store it in the fridge.