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 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 10
Calories 617kcal
Author Debby - www.AFeastfortheEyes.net
Ingredients
For the fruit:
1/2cupsugar
1 ½tspcinnamon
8cupsItalian Prune Plums pitted and quarteredThis doesn't have to be exact
For the cake:
1cupall-purpose flour
1tspbaking powder
3/4cupgranulated sugar
¾tspvanilla extract
½tspalmond extractoptional
1/2cupunsalted butter room temperature
2large eggs
For the cheesecake layer:
8ounces cream cheesesoftened
1egg
½cupsugar
1tsppure vanilla extract
For the streusel:
1cupall-purpose flour
1/2cupsugar
1/4tspcinnamon
1/2cupbutter room temperature
1cupblanched slivered almondscoarsely 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.