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’ve added a layer of cheesecake filling, and topped this with an almond-streusel crumb topping. This makes a beautiful cake for breakfast, brunch or any dessert.
So, it’s that time of year when we think summer has ended and fall is here. I think it all depends on what corner of the world you live in, don’t you? Today, it’s in the 80’s and our outdoor grill and patio furniture is still being enjoyed by us.
I love fall in California, because we still have sunny days. No matter what, I admit that I’m a lover of pumpkin and I look forward to soups, stews and baking bread. I am not a huge fan of plums– with the exception of Italian Prunes. Never heard of them? Empress Plums, maybe? Italian prunes are very different than the plums that are deep red in color when you bite into them.
These prunes/plums have a firm flesh and when you cut into them they have a greenish-yellow colored flesh. Typically, this fruit comes into season in the fall. But… a few weeks ago, my husband and I found a neglected Italian Prune tree that was towering over the trail where we walk our dog. We figured it was free for the taking. The prunes were on the smaller side, but they were more than ready to be used. Score!
One of my family’s beloved desserts that I bake, each fall, is Bavarian Zwetschgendatschi. Yes, that’s a tongue twister. TS-CHVETCH-KEN-DACHI. Can you say that? Italian prunes are sliced, generously dusted with cinnamon sugar and butter, then baked on a buttery homemade crust. The flesh turns a beautiful ruby red color. The fruit has a delicious sweet-tart flavor and it’s a fall dessert you will find all over Bavaria. I’m going to wait until our annual Oktoberfest, to make this recipe. Instead, I decided to make a coffee cake.
Last fall, I posted a recipe for a Plum Streusel Cake that is not only easy to make, but it’s incredibly moist and delicious. I decided to make a variation of the Plum Streusel Cake. I decided to embellish the streusel topping with almonds (for extra crunch) and to add a cheese cake filling. So, here we go:
I prepared about 8 cups of Italian prunes, since my husband commented he wanted more fruit and less cake.
I sweetened the fruit with some cinnamon and sugar.
Instead of adding lemon zest and lemon extract, I decided to go with pure vanilla extract and my favorite Almond Bakery Emulsion.
The batter is super easy to mix together. I added 3/4 tsp of vanilla and 1/2 tsp. of almond.
To the prepared cake pan, I layered the batter and then the cheesecake filling.
The streusel topping couldn’t be easier to make– flour, sugar, butter, cinnamon and some almond extract. I just pulse my stand mixer a few times until the ingredients combine into a streusel. Easy!
I had some blanched, sliced almonds and I decided that would give a little extra crunch to the streusel. Walnuts could be a great alternative, as well.
I gave them a rough chop in my mini food processor and added it to the streusel mix.
Now, to pile on the streusel and bake this cake for about 50-60 minutes. I use a long wooden skewer to pierce down to the cake, and when it comes up with just a few crumbs sticking to it– the cake is done.
You’ll want to let this bake for at least an hour. I can promise you, that this smells incredibly good!
Once I sliced into the cake, I was relieved to see that the cheesecake filling worked!
TASTING NOTES: My husband was really pleased that I had more fruit in the cake. The cheesecake filling helped to balance out the tartness of the plums. I adore anything almond flavor, and it came through– though, I will increase the amount of almond flavor even more (this was a comment from a friend who ate a slice and said she would have loved even more almond flavor.) This cake is best eaten within a day or two– but, that wasn’t a problem for us. My husband and I divided and conquered, by sharing it with our coworkers. I got positive feedback, as did he!
Plum and Cream Cheese Streusel Cake
Ingredients
For the fruit:
- 1/2 cup sugar
- 1 ½ tsp cinnamon
- 8 cups Italian Prune Plums pitted and quartered This doesn't have to be exact
For the cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 3/4 cup granulated sugar
- ¾ tsp vanilla extract
- ½ tsp almond extract optional
- 1/2 cup unsalted butter room temperature
- 2 large eggs
For the cheesecake layer:
- 8 ounces cream cheese softened
- 1 egg
- ½ cup sugar
- 1 tsp pure vanilla extract
For the streusel:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 tsp cinnamon
- 1/2 cup butter room temperature
- 1 cup blanched slivered almonds coarsely chopped; can use walnuts or omit altogether
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.
For the fruit:
- Slice each prune in half, remove the pit. Slice each half into quarters. In a bowl, add the sugar and cinnamon and gently fold to combine. Set aside.
For the cake:
- In the bowl of a stand mixer fitted with the paddle attachment combine flour and baking powder.
- Add sugar, vanilla extract, almond extract, 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.
For the cheesecake filling:
- With a mixer, cream the cream cheese, eggs, sugar and vanilla until smooth (some lumps are okay). Evenly spread over the cake batter.Evenly spread the fruit over the cream cheese filling.
For the streusel:
- In the bowl of a stand mixer fitted with the paddle attachment combine flour, sugar, almond extract, nuts and cinnamon. Add soft butter and pulse the mixer until everything is combined and your crumbs have a coarse and clumpy texture about 30 seconds to 1 minute.
- Spread the streusel, with your hands, evenly, over the plums.
- Bake for 50-60 minutes until the top is lightly golden. Test that the cake batter is done by using a wooden skewer. If a few crumbs are attached, it's done.
- 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 completely cool to room temperature before serving.
- NOTE: The cream cheese filling might seem to soft, if not allowed to cool completely. I experienced that, myself. Once I chilled the cake, the cream cheese set and all was good.
Nutrition
The cake tastes fabulous and looks like something from a bakery – UNTIlL- you cut it!! I am an experienced baker and cooked the cake for 70 minutes. It still wasn’t done in the center and when cut the cheesecake layer oozed all over. I used 4 cups of plums which is plenty – the cake has several steps and I am disappointed in the way it cut. I would love to hear from you Debby how long you actually cooked your cake????? It is impossible to test because of the juice from the plums make your tester gooey. Please explain!!
I am so sorry that you experienced this! I baked this cake, again, just a couple of weeks ago. I didn’t allow the cake to completely cool, and my cream cheese filling oozed out! I was concerned, but I decided to let the cake completely cool for a few hours more. When I went to slice into the cake, the cream cheese had set. I won’t go through the basic check list, since you are an experienced baker. I use a long wooded skewer to test my cakes, since I learned that I need to go deep to see if the cake is done. Yes, the cake came out as “done”! I have since amended the recipe to advise to let the cake cool completely. I truly hope that everything was okay, once that happened. I baked the cake for a tad over an hour.
Hi, I just wanted to let you know that I tried out your recipe tonight. I had a can of plumbs and wasn’t sure what to do with them. It turned out so delicious!! Thank you!
Hi Debby.
I made this cake yesterday and we tucked into it today. It’s delicious. I really like the combination of layers: crumb, creamy, fruity and crunchy. It’s a teeny tiny bit sweet for my personal taste (but my family loves it) so I might cut back on the sugar by 1/4 next time. I think this base would work nicely with other fruits, too. I used pecans in the streusel topping because I had no almonds and it was yummy. Such a tasty cake and the recipe is pretty easy to follow. I used my stand mixer for the whole thing and didn’t bother washing out the bowl between steps, just scraped it out thoroughly.
I read Nancy’s comment about the runny middle/cream cheese and your reply about the cream cheese needing refrigerator time to set so I let mine sit overnight in fridge. The cake sliced nicely and held its shape. I feel Nancy’s frustration — it’s just difficult to use the skewer method to test for done-ness on a fruit topped/cream cheese layered cake because that skewer won’t come out clean unless the cake is dry and overdone. I checked it at 60 minutes; the skewer came out not clean. I ended up baking it 70 minutes and following your direction, I looked for the topping to get a nice color AND i used the skewer on the edges, just to see how done/firm they felt. That worked.
This one’s a keeper. Thank you!
I really appreciate it when a reader takes the time to leave a positive comment AND some great tips. Thank you so much! I’m relieved to know that the cake turned out for you.
Debby, I just wanted to let you know I made this cake again yesterday but with blueberries. I brought about 5 cups of frozen blueberries and 3/4 cup sugar to a boil to which I added a slurry of 2 tablespoons cornstarch with a little water to thicken. Added a pinch of salt and about a teaspoon of lemon juice. I let that mixture cool while I made the rest of the cake. Baked the cake for about 70 minutes. It turned out great. We really love your cake recipe and I think it’s the one that my family will be asking for over and over again, with whatever kind of fruit topping.
Baked the Plum Cheesecake Streusel today for my workplace, amazing!!! Used plums of all variety (quite tart ones so created a lovely tang against the sweetness). I made it also with using Gluten free flour and turned out perfect (would never know the difference). Everyone loved it and one coworker gave it 10/10 for cake rating! Had it with fresh cream while slightly still warm. Delicious & will become a favourite recipe of mine.
Thank you so much for the positive comments. Wow! Who knew that gluten free could taste so good!
Just made this, followed the recipe except reduced sugar content and used peacans instead of almonds. At first the recipe looked like it had so many steps. The recipe was stepped out and made it really easy to oval prep time was only 30 mins. The time is spent waiting for the cake to cool. OMG it is delicious! I can see it is the base recipe for many fruits and nuts. Thank you so much, I had plumbs from a community garden and wanted to make something that was more than puff pastry and plums. Great recipe easy to follow instructions.. let it totally cool and you will be rewarded.
Pecans are an excellent substitution! I’m so glad you like this versatile recipe. Thank you for the positive feedback!