Ingredients
- 1 1/2 cups pastry flour (type 450) (180 g)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, brought to room temperature
- 1/4 cup organic cane sugar (50 g)
- 2 large eggs
- 1 teaspoon pure powdered vanilla, or seeds of one vanilla bean
- 1 x 150 g container crème fraîche
- 24 small plums, halved and pitted (about 0.5 kg)
For the streusel topping:
- 1/2 cup pastry flour (type 405) (60 g)
- 4 tablespoons unsalted butter, brought to room temperature
- 1/4 cup organic cane sugar (50 g)
- 1/2 teaspoon cinnamon, optional
Instructions
- 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!