A tradition German plum cake, called "Zwetschgenkuchen". Not just any plum cake, but one with a crumbly topping called "Streusel" made with crème fraîche and vanilla.
Course
Dessert
Category
German
Prep Time15minutes
Cook Time45minutes
Total Time1hour
Servings8
Calories453kcal
AutorElle
Ingredients
1 1/2cupspastry flour(type 450) (180 g)
1 1/2teaspoonsbaking powder
1/4teaspoonsalt
6tablespoonsunsalted butter,brought to room temperature
1/4cuporganic cane sugar(50 g)
2large eggs
1teaspoonpure powdered vanilla,or seeds of one vanilla bean
1x 150 g container crème fraîche
24small plums,halved and pitted (about 0.5 kg)
For the streusel topping:
1/2cuppastry flour(type 405) (60 g)
4tablespoonsunsalted butter,brought to room temperature
1/4cuporganic cane sugar(50 g)
1/2teaspooncinnamon,optional
Method
Preheat oven to 350° F / 180°C. Butter a 29 cm round ovenproof dish or springform pan.
Sift the flour, baking powder and salt into a small bowl.
Using electric mixer, beat 6 tablespoons butter with 1/4 cup sugar in large bowl until well combined. Add the vanilla and beat in the eggs one at a time, for about 4 minutes. Set speed on slow and slowly mix in a third of the flour mixture, then add half the crème fraîche, followed by another third flour, the remaining crème fraîche, and finally the rest of the flour. Do not over mix. Spread batter in the prepared pan.
Arrange the plum halves, cut side up, in a circular pattern on top of the batter.
Mix the streusel topping ingredients together in small bowl until combined. Dot the streusel topping over plums.
Bake the cake until the top is golden and a toothpick inserted into center comes out clean, about 45-50 minutes. Remove from the oven and transfer to a cooling rack. Cool until just warm, about 30 minutes, or to room temperature. Enjoy!