In the fall, I’m always on the lookout for Italian Prunes (really, they are plums). They are so delicious when baked– turned from a yellow firm flesh into a beautiful ruby red color. This cake is very simple to make and is a versatile batter where you could substitute any kind of stone fruit (think peaches, for example). I love a crumb topping and this one doesn’t disappoint. If you can find Italian Prunes, they are a little bit sweet and a little bit tart. This makes a beautiful cake for breakfast, brunch or any dessert.
Living on the Central Coast of California, I don’t get to experience the four seasons like other states do. We don’t get the spectacular kaleidoscope of fall leaves, and we certainly do need rain! I do know that fall is coming when the sun starts setting earlier the evenings feel and I have to grab a jacket when we take our dog on his evening walk. I’m already seeing pumpkins for sale, and I’m happy about that!
I so love our summers because our average temperatures are 75 degrees, with a soft afternoon breeze from the ocean. Our gas and Weber charcoal grill gets a workout during the summer preparing ribs, tri-tip and fresh corn. Yum! I never tire of buying locally grown strawberries, and fresh corn– made even sweeter that I am off work for most of June and July. For now, I call my school summer break “practicing for retirement“.
The first signs of fall, for me, is when I spot Italian Prunes/Plums at my local grocery story. These are very special prunes, to me, because they are what I need to make Bavarian Zwetschgendatschi (German Plum Sheet Tart) that my Bavarian Mutti taught me how to make when I was a young girl. These prunes (or plums, if you will) have a yellowish-green flesh and are a bit firmer than the kind of plums we typically buy in America. They are perfect for baking!
The end of the season for the plums are coming to a close, so I bought a pound of them. I wanted to make a cake version with a streusel topping. I brought one each of salted and unsalted butter to room temperature and zested a bit of lemon (this is very German).
All of the dry ingredients are mixed together with butter and eggs. It’s that simple!
Plum Streusel Cake
Ingredients
For the cake:
- 1.5 lbs Italian Prune Plums pitted and quartered about 16
- 1 cup all-purpose flour
- 1 tsp baking powder
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp lemon zest freshly grated
- 1 tsp Lorann Lemon Baking emulsion optional
- 1/2 cup unsalted butter room temperature
- 2 large eggs
For the streusel:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 tsp cinnamon
- 1/2 cup butter room temperature
Instructions
- Preheat the oven to 350F.
- Prepare a 9-inch springform pan with either butter or non-stick baking spray (I like Baker’s Joy). Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment combine flour and baking powder.
- Add sugar, vanilla extract, lemon zest, butter, and eggs to the bowl and beat on low speed until combined then increase speed to medium-high and beat until smooth and creamy, about 2 minutes.
- Spread the batter evenly into the cake pan. Gently press the plums into the dough.
- For the streusel:
- In the bowl of a stand mixer fitted with the paddle attachment combine flour, sugar, and cinnamon. Add soft butter and beat until everything is combined and your crumbs have a coarse and clumpy texture about 30 seconds to 1 minute.
- NOTE: I pulse my stand mixer on an off so I get coarser crumbs.)
- Spread the streusel, with your hands, evenly, over the plums.
- Bake for 50 minutes until the top is lightly golden.
- Let the cake sit in the pan for about 10 minutes, then run a knife around the edge of the pan and remove the outer ring of the springform.
- Let cool to room temperature before serving.
Notes
Nutrition
Whenever we travel to Germany in the fall, I always make sure to have a slice of this cake. Am pinning the recipe as it is a favorite dessert of mine.
I am so missing Bavaria. We were there in the fall and just this past spring. I can’t wait to go back! What part of Germany do you travel to?
Love the looks of your new blog. Finally, finally, the prune plums are available here in Phoenix. I want to try your recipe. Key Ingredient does not seem to be cooperating with me. Can’t print recipe or add it to my Pinterest. You are looking good, Debbie. Glad to see you back.
Hi Susan,
I can see the recipe cards at the bottom of my post! If you still can’t see it, I’ll send it to you. From this day forward, my recipes cards will now be a WordPress plug in. So much easier!