Are you ready to tantalize your taste buds with a heavenly treat? Let’s dive into the world of plum streusel cake—a delightful dessert that will leave you craving for more.
Firstly, imagine sinking your teeth into a slice of moist cake, bursting with the sweet juiciness of ripe plums. Each bite is a symphony of flavours, blending the tartness of the plums with the rich buttery goodness of the cake.
But wait, there’s more! The missing piece of this dessert is the crispy streusel topping that crowns the cake. Made with a tantalizing mix of flour, sugar, and butter, it adds a delightful crunch that perfectly complements the soft texture of the cake and the juicy plums.
Whether you’re serving it as a decadent dessert for a special occasion or indulging in a slice with your morning coffee, plum streusel cake never fails to impress. Its rustic charm and irresistible flavours make it a favourite among home bakers and dessert enthusiasts alike.
And the best part? It’s surprisingly simple to make! With just a few ingredients and a bit of patience, you can whip up this delicious dessert in no time. Plus, you can customize it to suit your preferences—try adding a sprinkle of cinnamon for an extra flavour kick. Also why not experiment with different fruit toppings for a unique twist.
So, what are you waiting for? Impress your friends and family with your baking skills and treat them to a slice of plum streusel cake. Trust me, they’ll be begging you for the recipe!
Plum Streusel Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 4 large plums ripe /pitted/thinly sliced
Streusel Topping Ingredients:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter cold/cut into small pieces
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the streusel topping.1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1/2 tsp ground cinnamon, 1/4 cup unsalted butter
- Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.1/2 cup unsalted butter, 3/4 cup granulated sugar
- Beat in the eggs, one at a time, followed by the vanilla extract.2 large eggs, 1 tsp vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until fully combined.1/2 cup buttermilk
- Spread the cake batter evenly into the prepared cake pan.
- Arrange the thinly sliced plums on top of the batter in a single layer.4 large plums
- Sprinkle the streusel topping evenly over the plums.
- Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve the plum streusel cake on its own or with a dollop of whipped cream or vanilla ice cream.
21 comments
I served this cake recently and everybody loved it.
I loved the texture of this cake. It was soft and moist underneath, with a crisp, cinnamon-scented topping.
This was a big hit with my family. I served it slightly warm with vanilla ice cream, and everyone wanted another slice.
This made a wonderful weekend bake. The cake was tender, the fruit was juicy, and the topping became beautifully golden.
A fantastic way to use fresh plums. The cake was light enough to enjoy after dinner, while the streusel made it feel indulgent.
I enjoyed the cake very much, although I added a little extra cinnamon to the streusel. Next time, I might use slightly tarter plums.
A delicious cake with plenty of plum flavour. I found it needed a little longer to cool before slicing, but the wait was worth it.
One of my favourite fruit cakes now. The combination of ripe plums, tender cake and cinnamon streusel is absolutely wonderful.
This was lovely served warm with a scoop of vanilla ice cream. The buttery topping melted slightly and made the dessert even better.
The buttermilk really helped create a soft cake texture. Combined with the ripe plums, it made a deliciously moist dessert.
I served this with whipped cream and it disappeared remarkably quickly. It is simple enough for a weekday bake but feels special enough for guests.
Such a lovely rustic dessert. The streusel topping was my favourite part because it added a delicious buttery crunch.
The recipe was straightforward and the cake turned out beautifully. The fresh plums added just the right amount of fruity flavour.
Easy, delicious and very satisfying. I particularly liked that the fruit provided a little tartness against the sweet streusel.
Really good recipe. I used slightly smaller plums because that was what I had available, and the cake still turned out very well.
This reminded me of the kind of homemade cake you might find in a traditional German bakery. It has a wonderfully comforting flavour.
Plum Streusel Cake was absolutely delicious. The plums stayed wonderfully juicy, while the buttery streusel gave every slice a lovely crunch.
The crunchy topping against the soft cake was excellent. I would definitely make this again when plums are in season.
A really easy cake to make and perfect with an afternoon coffee. The combination of sweet cake and slightly tart plums worked beautifully.
I loved how the plums softened while still keeping their lovely flavour. The cinnamon streusel finished the cake perfectly.
Very tasty and easy to prepare. My plums were particularly juicy, so the centre needed a few extra minutes in the oven.
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