DomaćeEuropean homemaking
Domaćedomace.studio

Baking

Plum streusel cake

A soft, simple base, plenty of Zwetschgen and buttery streusel. The smaller cake I make toward the end of summer.

Hands-on time
about 25 minutes
Baking time
40–45 minutes
Makes
1 cake (26 cm)
Round Zwetschgen cake with golden streusel and one slice cut
Save to PinterestMore from the kitchen

Here in the Austrian Alps, late summer means Zwetschgen — small, deep-purple plums, sweet with just enough tartness left in them.

When Daisy was born, she was given a Zwetschgen tree of her own. It has grown with her ever since. Towards the end of each summer, we pick its fruit and some of it inevitably ends up in this cake.

A soft, simple base, plenty of Zwetschgen and buttery streusel scattered over the top. Nothing elaborate, just the sort of cake I want on the kitchen table at this time of year.

The recipe started as a classic tray bake, but this is the version that has found its place in our kitchen: smaller, with fewer plums and baked in the springform pan I reach for all the time.

Streusel being scattered over Zwetschgen in a springform pan

Just right for a smaller table

This smaller, round version is just enough for the kitchen table, with a few slices left for the next day. Serve it slightly warm, or with softly whipped cream once cooled.

Ingredients

  • 120 g softened butter, plus a little for the pan
  • 50 g sugar
  • 1 egg
  • ½ packet (4 g) vanilla sugar
  • 150 g wheat flour
  • ½ packet (8 g) baking powder
  • 450–500 g Zwetschgen
  • 180 g wheat flour for the streusel
  • 125 g cold butter, cubed
  • 100 g sugar for the streusel
  • ½ packet (4 g) vanilla sugar for the streusel
  • A pinch of ground cinnamon or a little finely grated lemon zest

Method

  1. Preheat the oven to 180°C fan. Grease a 26 cm springform pan and line the base with parchment paper.

    • 120 g softened butter, plus a little for the pan
    • 50 g sugar
    • 1 egg
    • ½ packet (4 g) vanilla sugar
    • 150 g wheat flour
    • ½ packet (8 g) baking powder

    Beat the softened butter, sugar, egg and vanilla sugar until creamy. Mix the flour with the baking powder, add it to the bowl and stir just until a soft, sticky dough forms.

  3. Spread the dough evenly over the base of the prepared pan. Damp fingers or the back of a lightly moistened spoon make this much easier.

    • 450–500 g Zwetschgen

    Wash, halve and pit the Zwetschgen. Arrange them closely over the dough, cut side up.

    • 180 g wheat flour for the streusel
    • 125 g cold butter, cubed
    • 100 g sugar for the streusel
    • ½ packet (4 g) vanilla sugar for the streusel
    • A pinch of ground cinnamon or a little finely grated lemon zest

    Use your fingertips to work the flour, butter, sugar, vanilla sugar and cinnamon or lemon zest into coarse crumbs. Scatter evenly over the Zwetschgen.

  6. Bake for 40–45 minutes, until the streusel is golden and the fruit is bubbling at the edges. Let the cake cool in the pan for about 15 minutes before releasing the ring.

Cinnamon or lemon?

I usually add either a pinch of cinnamon or some finely grated lemon zest. Cinnamon is lovely as the days get cooler; lemon keeps the cake fresh and a little more summery.

A cake for the last warm afternoons and the first cool ones.

MORE TO EXPLORE

You might also like.

Baking

Soft cinnamon rolls

Soft spirals of cinnamon, made for slow afternoons, a fresh cup of coffee and someone to share them with.