6plums(or enough plums of your choice to cover the dough, cut into wedges)
½cup(62 grams) plain all purpose flour
4tablespoons(½ stick/57 grams) unsalted butter(cool but not cold)
¼cup(50 grams) granulated white sugar
1teaspoonground cinnamon
pinch salt
Instructions
Preheat oven 400ºF/200ºC and grease and line the base of a 9 inch (22cm) springform cake pan
Whisk together the flour, baking powder and salt.
In the bowl of a stand mixer beat the butter until smooth.
Add the sugar and beat for 2 or 3 minutes. Add the lemon zest and egg and beat well.
On low speed, alternately add flour mixture and milk on low speed (end with flour). Mix until just smooth.
Spread the batter over the base of the baking pan using the back of a spoon.
Arrange the plums decoratively over the dough.
Put flour, sugar, butter, cinnamon and salt into a bowl (it's fine to use the bowl you made the cake in without cleaning it). Rub the butter into the other ingredients forming a crumbly streusel.
Bake for 35 to 40 minutes until a skewer inserted comes out clean. Always adjust cooking time if your oven is hotter or cooler.
Allow to cool for 10 minutes before unclipping the sides of the springform pan and removing carefully. Cool for at least another 30 minutes.
Serve warm.
Notes
Substitute 1 teaspoon of vanilla extract for the lemon zest.
Use low fat milk if you prefer.
Tips for Success
Have butter and egg for cake batter at room temperature.
Use just ripe, tangy plums.
Pack in lots of plums for maximum fruity flavor.
If plums are small, you may need more.
Don't overwork the streusel topping otherwise, you'll end up with a dough instead of a crumbly mixture.
This German Plum Cake has been adapted from Greg Patent's wonderful cookbook A Baker's Odyssey.