Plum cake (with streusel)


Summer is still in full swing but the appearance of plums at the green market shows that autumn is not that far away. This little cake is very versatile and can be used for all kinds of stone fruit early or late in the year. The dough can cope with juice given off by the fruits without being dry in areas where there is none. The streusel are very buttery in taste, not overwhelmingly so but still quite pronounced. Next time I will just sprinkle some sliced almonds on the cake before baking.


Source: Aprikosen-Streusel-Kuchen by Kochfrosch

Original Source: essen & trinken 6/83

Serves 20.



125 g butter
120 g almonds, sliced
125 g flour
200 g sugar
2 sachets vanilla sugar


250 g butter, plus some extra for buttering the sheet pan
2 kg plums (or some other stone fruit of your choice)
250 g sugar
dash of salt
5 eggs
zest of one lemon
2 Tbsp apricot schnaps (or something along this line) *
500 g flour

* Omitted.


To prepare the streusel, melt the butter in a saucepan, add the almonds and roast until golden brown. Add the flour, stir but let not brown any further. Let cool slightly, transfer mixture to a bowl and add sugar and vanilla sugar. Using a wooden spoon or your hands, mix to form streusel and set aside.

Butter a half-sheet pan. Cut the plums into quarters and remove the seeds.

Whisk butter until foamy. Add sugar, salt and the eggs one at a time. Continue mixing until the sugar has dissolved. Add the lemon zest, the schnaps and the flour. Spread the dough onto the sheet pan. Closely stack the plums onto the dough. Spread the streusel on top. Put into a cold oven, set it to 170°C and bake for 50 minutes. Then transfer the sheet pan to the top rack and bake at 220°C for 10 minutes until golden brown. Remove from the oven and let cool. Serve with whipped cream.

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