Zwetschgenkuchen mit Streusel
A classic Austrian plum cake with a tender, cake-like base and a generous topping of sweet, crumbly streusel. Perfect for coffee breaks or as a simple dessert.
🧂 Ingredients
- 300 g All-purpose flour(for the cake base)
- 100 g Granulated sugar(divided, for cake base and streusel)
- 1.5 tsp Baking powder
- 0.5 tsp Salt
- 125 g Butter(softened, for cake base)
- 2 large Eggs
- 1 tsp Vanilla extract
- 1 kg Plums(ripe but firm, halved and pitted)
- 150 g All-purpose flour(for the streusel)
- 75 g Brown sugar(for the streusel)
- 1 tsp Ground cinnamon(for the streusel)
- 75 g Butter(cold, cut into cubes, for the streusel)
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Grease and flour a 26cm (10-inch) springform pan.
💡 Tip: Using a springform pan makes removal easier. - 2
Prepare the cake base: In a large bowl, whisk together 300g flour, 50g granulated sugar, baking powder, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs.
💡 Tip: You can use a stand mixer with a paddle attachment for this. - 3
Beat in the eggs one at a time, then stir in the vanilla extract until just combined. The batter will be thick.
💡 Tip: Do not overmix the batter. - 4
Spread the batter evenly into the prepared springform pan. Arrange the halved plums cut-side up over the batter in concentric circles or a decorative pattern.
💡 Tip: A slightly wet spatula can help spread the thick batter. - 5
Prepare the streusel: In a separate bowl, combine 150g flour, 50g granulated sugar, and cinnamon. Cut in the cold butter cubes with your fingertips or a pastry blender until the mixture forms coarse crumbs.
💡 Tip: Keep the butter cold for a crispier streusel. - 6
Sprinkle the streusel mixture evenly over the plums. Sprinkle the remaining 25g granulated sugar over the streusel.
- 7
Bake for 45-55 minutes, or until the cake is golden brown and a skewer inserted into the cake (avoiding a plum) comes out clean. The streusel should be crisp.
- 8
Let the cake cool in the pan for about 15-20 minutes before removing the sides of the springform pan. Serve warm or at room temperature, dusted with powdered sugar if desired.
💡 Tip: Allowing it to cool slightly prevents it from breaking when removed from the pan.
💡 Pro Tips
- ✓Use firm, ripe plums for the best texture and to prevent the cake from becoming too soggy.
- ✓Ensure the streusel is evenly distributed for a balanced crunch.
- ✓This cake is delicious served with a dollop of unsweetened whipped cream or vanilla ice cream.
🔄 Variations
- Add a tablespoon of lemon zest to the cake batter for extra flavor.
- Substitute nectarines or peaches for plums if they are not in season.
- For a richer streusel, add a handful of chopped nuts like almonds or hazelnuts.