Streusel plum cake

Name: Streusel plum cake (Pflaumenkuchen mit Streuseln)
Cuisine: German
Ingredients: 200 g/7 oz/scant 1 cup butter, softened; 150 g/5 oz/¾ cup caster (superfine) sugar; pinch of salt; 1½ tsp vanilla extract or 2 packs vanilla sugar (about 10 g/¼ oz); 1½ tsp vanilla extract or 2 packs vanilla sugar (about 10 g/¼ oz); 2 eggs; 400 g/14 oz/3½ cups plain (all-purpose) flour; icing (confectioners’) sugar, to dust; 800 g/1¾ lb plums, halved and stoned (pitted); 100 g/3½ oz/½ cup caster sugar; whipped double (heavy) cream, to serve

Pflaumenkuchen mit Streuseln

Preparation info

Makes about
16
pieces

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

This kind of cake, with a shortcrust base and a crumble topping, can be made with various different fruits, depending on the time of year. Plums are harvested from the end of summer until the middle of autumn, and while they are in season every German bakery sells fresh plum cake.

Ingredients

200 g/7 oz/scant 1 cup butter, softened
150

Europe
Germany
Cake
Vegetarian
Autumn
Summer

Method

Preheat the oven to 180°C/350°F/Gas 4. Put the butter in a bowl with the sugar, salt, vanilla, eggs and flour. Rub the mixture with your fingertips until it is crumbly.