Monday, September 7, 2009

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.

Plum-Streusel Cake

enough for a 10 inch Ø (26cm) springform

300g all purpose flour
200g butter
125g sugar
1 egg
1 teaspoon baking powder
pinch of salt
½ teaspoon pure vanilla extract

2 pounds (about 1kg) Italian plums
2 tablespoons sliced almonds

Preheat the oven to 350 degrees Fahrenheit (180 Celsius).

Line the springform pan with parchment paper.

In a mixer or by hand mix the ingredients for the dough and knead into a ball.

Save some dough for the streusel. Roll out the rest and line it in the springform, including the side walls. If the dough is to soft, cool it for about half an hour before rolling. 

Cut the plums in half and remove the pits. Lay the plums on the dough in circles.

Sprinkle the rest of the dough on top of the plums, followed by sliced almonds.

Put in the oven and bake for about 50-60 minutes.

Enjoy and Guten Appetit!
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