German Plum Cake
This tender coffee cake has buttery streusel topping that's easily made from scratch with fresh summer plums!
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ½ cup (200 grams) plain all purpose flour
- 1 teaspoon baking powder
- pinch salt
- 6 tablespoons (¾ stick/85 grams) unsalted butter (at room temperature)
- ⅓ cup (67 grams) granulated white sugar
- finely grated zest of a lemon (See Note 1)
- 1 egg (at room temperature)
- ⅓ cup whole milk (See Note 2)
- 6 plums (or enough plums of your choice to cover the dough, cut into wedges)
- ½ cup (62 grams) plain all purpose flour
- 4 tablespoons (½ stick/57 grams) unsalted butter (cool but not cold)
- ¼ cup (50 grams) granulated white sugar
- 1 teaspoon ground cinnamon
- pinch salt
Instructions
- 1
Preheat oven 400ºF/200ºC and grease and line the base of a 9 inch (22cm) springform cake pan
- 2
Whisk together the flour, baking powder and salt.
- 3
In the bowl of a stand mixer beat the butter until smooth.
- 4
Add the sugar and beat for 2 or 3 minutes. Add the lemon zest and egg and beat well.
- 5
On low speed, alternately add flour mixture and milk on low speed (end with flour). Mix until just smooth.
- 6
Spread the batter over the base of the baking pan using the back of a spoon.
- 7
Arrange the plums decoratively over the dough.
- 8
Put flour, sugar, butter, cinnamon and salt into a bowl (it's fine to use the bowl you made the cake in without cleaning it). Rub the butter into the other ingredients forming a crumbly streusel.
- 9
Bake for 35 to 40 minutes until a skewer inserted comes out clean. Always adjust cooking time if your oven is hotter or cooler.
- 10
Allow to cool for 10 minutes before unclipping the sides of the springform pan and removing carefully. Cool for at least another 30 minutes.
- 11
Serve warm.