German Plum Cake with Streusel

GERMAN PLUM CAKE with STREUSEL

You’ll need:

9-10 inch spring form pan
parchment paper
1/2 cup butter
1/3 cup granulated sugar
1 tsp vanilla
1 large egg
1 Tbsp sour cream
1 pinch salt
grated zest of one lemon
1 3/4 cups flour
1 tsp baking powder
2-3 cups plums, pitted and sliced into wedges (recommend Doris Plums or similar kind)

Streusel Ingredients:

What To Do:

Preheat oven 350° F
Line bottom of springform pan with parchment paper and smear butted on the side edges
Cream together the butter and sugar until light.
Beat in the egg, lemon zest, vanilla, sour cream and salt. Sift in the flour, baking powder. Your batter will be quite thick. The easiest way to spread it in seems to be to dollop it around the pan, flour your hands and gently push it into place with floured hands. It just seemed a little too thick to me to spread with the spoon.
Spread the plums over top of the batter, making sure they are nestled together.
To make the streusel topping place all the ingredients in a bowl with your butter at room temp.
Rub the butter into the dry ingredients until it is clumping together well. Sprinkle it over the top of your plum layer.
Bake in the pre-heated oven on the middle rack for approximately 45 minutes to an hour, until the topping is nicely browned. Remove from the oven and let sit for about 15 minutes, cooling on a wire rack, before removing the sides of the pan. Recommend serving warm with vanilla ice cream or a dollop of whipped cream.