Juicy plum cake with streusel and yogurt topping

Recipe Data

• Servings: 12 pieces
• Preparation: 25 minutes
• Baking time: 55–60 minutes
• Total time: about 1 hour 25 minutes
• Difficulty level: easy

Ingredients

For the base and streusel

• 400 g wheat flour type 405 or 00
• 300 g sugar or Hello Sweety
• 300 g cold butter
• 1 tsp cinnamon
• 1 pinch of salt

For the topping

• 500 g ripe plums

For the yogurt glaze

• 30 g sugar or Hello Sweety
• 20 g cornstarch
• 1 tsp vanilla powder or 1 tsp vanilla paste
• 1 egg
• 100 g natural yogurt
• 200 ml whole milk

For finishing

• Powdered sugar

Preparation

1. Prepare the baking pan

Preheat the oven to 180 °C top/bottom heat. Line the bottom of a springform pan with parchment paper. Lightly grease the rim and parchment paper with butter.

2. Prepare the plums

Wash the plums, halve them and pit them. Quarter large fruits additionally.

3. Make the streusel dough

Mix flour, sugar, cinnamon, and salt in a bowl. Cut the cold butter into small cubes and add.

Quickly process everything by hand into coarse crumbs. Do not knead the dough too long to keep the butter cold.

4. Form the base

Put about two-thirds of the streusel into the springform pan. Distribute evenly and press down with your hands to form a firm base. Form a dough edge about 2–3 cm high at the rim.

5. Distribute the plums

Place the prepared plums tightly on the base. The cut surfaces should face upwards.

6. Prepare the yogurt glaze

Mix sugar, cornstarch, and vanilla powder together. Add egg, natural yogurt, and milk. Whisk everything smooth with a whisk.

Distribute the glaze evenly over the plums.

7. Add the streusel

Loosely distribute the remaining streusel over the plums and yogurt glaze. Do not press down.

8. Bake the plum cake

Bake the cake on the lower rack for 55–60 minutes. The streusel should be golden brown and the glaze should set in the middle.

If the surface gets too dark, loosely cover the cake with parchment paper during the last 10–15 minutes.

9. Let cool

Let the plum cake cool completely in the pan. Then carefully remove it from the springform pan and dust with powdered sugar.

Serving

Cut the plum cake into even pieces. Lightly whipped cream, vanilla ice cream, or a spoonful of natural yogurt go well with it.

Chef's tip

• Use firm, ripe plums. Very soft fruits release too much liquid.
• For very juicy plums, add 1 tbsp ground almonds or breadcrumbs to the base.
• If the plums are very sweet, you can reduce the sugar amount for the base and streusel to 220–250 g.
• Let the cake cool completely. Only then will the yogurt glaze become sliceable.
• The original recipe uses Hello Sweety. According to the manufacturer, you can replace this product 1:1 with granulated sugar. Manufacturer's information⁠

Menu name

Plum Cake – Cinnamon Streusel – Yogurt Vanilla Glaze

Nutritional values per piece

For 12 pieces and preparation with granulated sugar:

• Protein: about 5 g
• Carbohydrates: about 59 g
• Fat: about 22 g

The values serve as guidelines.

Frequently Asked Questions

At what temperature is the plum cake baked?

Bake the cake at 180 °C top/bottom heat. The 220 °C mentioned in the picture is too high for a baking time of 55–60 minutes. The cake could burn on the outside before the glaze sets.

Can I bake the plum cake the day before?

Yes. The cake can be prepared well the day before. Store it covered in the refrigerator after it has completely cooled. Take it out about 30 minutes before serving.

Can I use frozen plums?

Yes. Let them thaw beforehand and drain well. Otherwise, the base will become too moist.

Why does the base become soft?

Very ripe plums release a lot of juice during baking. A thin layer of ground almonds, breadcrumbs, or cornstarch binds the liquid.

How long does the cake keep?

In the refrigerator, the plum cake stays fresh for about three days. Cover it well so it does not dry out.