1. Set the oven to 180 degrees and grease a 23cm springform cake tin.
2. To make the streusel, mix together the sugar and flour, then drop in the cubed butter and rub together until it forms a crumble like texture.
3. Cream the butter and sugar together in a large bowl, then add the eggs and beat until light and fluffy.
4. Sift the flour and baking powder into a separate bowl, then fold it gently into the egg mixture until just combined.
5. Spread the batter onto the bottom of the cake tin (it will be quite stiff).
6. Position the plums cut side down on top of the batter. You may have a couple of layers so don’t let this worry you.
7. Sprinkle the streusel topping over the cake, pressing some of the mix together to form a crust of varying texture.
8. Bake in the oven for 50-55 minutes or until the streusel is just starting to brown.
9. Allow to cool for 5 minutes then remove from the tin and leave on a wire rack to come to room temperature, before serving with cream.
Pflaumenkuchen (German Plum Cake)
For the cake:
100g caster sugar
190g plain flour
1tsp baking powder
900g plums (not too ripe), halved with the stone removed
For the streusel topping:
60g unsalted butter, cut into small cubes
50g caster sugar
65g plain white flour
Note: This cake keeps really well for 3 days, so it’s a lovely one to keep out on the kitchen counter top. It’s a family favourite here because it’s not too sweet.