Streusel Plum Tart with Yeast Dough

Plum Cake is my favorite early fall cake, so I was glad to see they were still available in the market last week, as we were already finished with picking all of our fruits a few weeks before. For baking, my favorite variety are Italian plums. They are more firm and also more tart than regular plums. They are perfect for a crumble cake, either with short crust or yeast dough.

This time I used a yeast dough and baked it in a tart form. Under the plums is a layer of crushed amarettini cookies, which prevent the dough from getting soggy and also give a great taste.

Plum-Almond Cake

Before it is to late, and the season is over, I had to make another plum cake. Plum cakes in all variations are my favorite treats in fall. The alignment of the plums makes the cake look really elegant and perfect for a special occasion. It is really delicious with a dollop of freshly whipped cream.

Plum-Streusel Cake

Fall is approaching fast and, as one of the last summer fruits, plums are hitting the market stands. My favorite kind of plums are the dark, small ones, also called Italian plums. In Germany they are called Zwetschgen. They are more tart then the normal yellow or red plums and their flesh is usually firm. These qualities make them perfect for baking. The Zwetschgenkuchen is a traditional fall cake in Germany. You will find it in any bakery and family gathering at this time of year.

Plum cakes are traditionally made with either a shortcrust or a yeast dough, often with streusel on top. The following recipe is a very easy one, using a basic shortcrust, which is also used for the streusel. I made a smaller cake as in the recipe and just froze the leftover dough. Leftover dough is great to have for making up something fast. For example I often use it to make some small fruit tartlets.