GERMAN PLUM CAKE WITH STREUSEL

German Plum Cake with Streusel image

A delightful, sweet dessert cake perfect for September when plums are plentiful. A streusel top covers fresh plums atop a sweet lemon cake with hints of almond, atop lightly toasted almonds on the bottom. The yellow from the lemon zest and the red from the plum skins add striking visual appeal. Serve with whipped cream.

Provided by aristidescap

Categories Fruits and Vegetables Fruits Plums

Time 2h15m

Yield 14

Number Of Ingredients 18

Ingredients

2 pounds black plums, pitted and sliced
¾ cup sliced almonds
2 tablespoons sour cream
1 pinch salt
4 ounces marzipan
6 tablespoons salted butter, softened
6 tablespoons white sugar
1 teaspoon white sugar
1 large lemon, zested
3 large eggs
1 ½ cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons baking powder
6 tablespoons white sugar
5 teaspoons butter, melted
½ teaspoon vanilla extract
¾ cup all-purpose flour
1 tablespoon all-purpose flour

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan.
Lay plum slices flat in a single layer on paper towels to dehydrate slightly while you prepare the cake.
Prepare almond crust: Mix almonds and sour cream in a saute pan. Gently saute over medium heat, being careful not to overcook, until almonds are lightly toasted, about 3 minutes. Remove from heat and add salt. Crush almonds manually into smaller pieces and distribute evenly across the bottom of the prepared pan.
Prepare batter: mix marzipan and softened butter in a large bowl until mostly well blended. Mix in 6 tablespoons plus 1 teaspoon sugar and lemon zest until well combined. Add eggs, one at a time, mixing well after each addition.
Whisk 1 1/2 cups plus 2 tablespoons flour with baking powder in a separate bowl. Gradually mix dry ingredients into wet ingredients until well combined.
Place large spoonfuls of batter over the almond crust. Use the spoon to carefully push the top of the batter from the center of the pan outwards towards the edges, spreading evenly and being careful not to displace the almonds.
Arrange multiple layers of plum slices over the batter, pressing down a bit after each layer, except the top one; you will likely have 3 to 4 plum layers.
Prepare streusel: Mix sugar, melted butter, and vanilla in a bowl until well combined. Blend in 3/4 cup plus 1 tablespoon flour by hand until crumbly. Sprinkle streusel evenly over the cake.
Bake on the center rack of the preheated oven until a toothpick inserted into the center comes out clean. Start checking for doneness at about 48 minutes, though it may take 10 minutes longer if the plums are very juicy. Do not overcook the streusel layer.
Remove from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove sides and let cool completely before serving, about 30 minutes.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 42.1 g, Cholesterol 57.7 mg, Fat 12.3 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 4.9 g, Sodium 143.8 mg, Sugar 22.1 g