In the fall, I'm alway 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.
Course Dessert
Cuisine German
Keyword Italian Prunes, Plum Cake, Plum Streusel Cake, Streusel Cake
Prep Time 25 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 10
Calories 400kcal
Author Debby - www.AFeastfortheEyes.net
Ingredients
For the cake:
1.5lbsItalian Prune Plums pitted and quarteredabout 16
1cupall-purpose flour
1tspbaking powder
3/4cupgranulated sugar
1tspvanilla extract
1/2tsplemon zest freshly grated
1tspLorann Lemon Baking emulsionoptional
1/2cupunsalted butter room temperature
2large eggs
For the streusel:
1cupall-purpose flour
1/2cupsugar
1/4tspcinnamon
1/2cupbutter 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.