Description
German Plum Streusel Cake is summer on a plate. This one is made with buttery shortcrust pastry, plums that get sweet and juicy when baked, releasing their flavour into the dough, while it keeps part of its crispness, making it a multilayered experience in every bite. Buttery sweet Streusel laced with marzipan top it all off, together with flaky almonds, for that extra crunch.
Ingredients
Shortcrust base
- 3/4 cup plain white flour
- 3/4 cup fine wholewheat flour
- 1/4 cup +1 tbsp brown sugar
- 1/8 tsp salt
- 1 tsp cinnamon
- 1/2 cup butter (+ 1 tbsp )
- 1 egg
- 3 tbsp Panko breadcrumbs
Toppings
- 25 oz plums
- 2 tbsp almond flakes
Streusel
- 1/2 cup butter (+ 1 tbsp )
- 1/2 cup brown sugar (I used dark brown here, as I love the molasses flavour)
- 1 tsp vanilla extract
- 1 pinch of salt
- 1 tsp cinnamon
- 1 cup plain white flour (+ 2 tbsp )
- 0.5 cup marzipan
Instructions
Prepare the Crust
- In a bowl or your food processor, combine ¾ cup plain white flour, ¾ cup fine wholewheat flour, ¼ cup + 1 tbsp brown sugar, 1/8 tsp salt, and 1 tsp cinnamon for the shortcrust.
- Cut ½ cup + 1 tbsp butter into cubes and add it to the dry ingredients.
- For the food processor: mix very quickly until you see it starting to come together. Take out, form into a ball, and wrap in clingfilm.
- Without a food processor, use your fingertips to rub the butter into the dry mixture until it resembles breadcrumbs. Beat the egg and add it to the mixture, kneading lightly until the dough comes together. Wrap the dough ball in cling film.
- Store in the fridge for 30 minutes, while you prepare the rest.
- Half and destone the plums.
For the Streusel:
- Either in the food processor or in a separate bowl, mix ½ cup + 1 tbsp cold butter, 1 cup + 2 tbsp plain white flour, ½ cup brown sugar, 1 tsp vanilla extract, a pinch of salt, and 1 tsp cinnamon. Crumble the marzipan into it.
- If using the food processor, pulse until you have crumbs, then tip into a bowl and quickly squish with your hands into a mix of smaller and bigger clumps, while also leaving some finer mix. Take care not to mix too much and don’t warm it up with your hands.
- If you make the streusel in a bowl, rub everything together quickly, squishing lightly in the end, to form the Streusel. No perfection needed.
Assemble
- Preheat the oven to 375°F (190°C).
- Grease a springform. Line the bottom with baking parchment.
- Press the dough into the bottom of a springform, ensuring an even layer, pushing it up the sides about 1in.
- Sprinkle 3 tbsp Panko breadcrumbs evenly over the dough.
- Arrange 700g halved and destoned plums on top of the breadcrumb layer, standing up, leaning against the springform sides, while pushing them very slightly into the dough for a bit of stability. Arrange in circles, starting from the outside.
- Evenly spread the streusel mixture over the plums in the tart pan.
- Sprinkle 2 tbsp almond flakes on top of the streusel.
Bake
- Place the tart pan in the preheated oven and bake for about 45-50 minutes, or until the crust and streusel turn golden and the plums are tender.
- Once baked, remove from the oven and let the cake cool slightly before serving.
Notes
The equipment section may contain affiliate links to products I know and love.
Tip:
This is a weird, but necessary one I feel. If you are making this in late summer, which is peak plum season, close your windows. Otherwise, every wasp in a mile radius will smell the baked plums, come racing into your kitchen and demand their share.
To store:
This plum cake lasts about 4 days in the fridge or up to 3 months in the freezer.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Cake, Dessert
- Method: Bake
- Cuisine: German
Nutrition
- Calories: 378
- Sugar: 23
- Sodium: 180
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 47
- Fiber: 3
- Protein: 6
- Cholesterol: 54
