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Plum and Cream Cheese Streusel Cake

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. IThis 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 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 617kcal
Author Debby - www.AFeastfortheEyes.net

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.