German Plum Cake with Streusel

🧂 Ingredients

• 2 cups flour

  all-purpose, spelt or gluten-free flour (*see notes)
• 1 tsp baking powder
• 1.5 tsp cinnamon
• 1 pinch of salt
• ⅓ cup raw cane sugar

  + a little more for sprinkling
• ½ cup vegan butter

  cold & diced
• 3 tbsp cold water
• 21 oz plums

  washed, pitted & quartered
• 1.5 tbsp breadcrumbs
• 2-3 tbsp slivered almonds
• powdered sugar
• vegan ice cream

  or whipped cream/coconut yogurt

Instructions

• 1 Grease a 8-inch (20-cm) springform pan and line the bottom with parchment paper.
  Then place the pan in the refrigerator while making the dough.
• 2 In a bowl, whisk together the flour, baking powder, cinnamon, salt and sugar.
  Add the cold diced vegan butter and the water and knead everything briefly with
  your hands to form a dough.
• 3 Wrap a little less than half of the dough for the streusel topping in cling film
  and place in the refrigerator.
• 4 Roll out the remaining dough on a piece of cling film or parchment paper as
  shown in the step-by-step photos above. Then transfer to the springform pan and
  press evenly into the bottom and about 2.5-3 inches up the side.
• 5 Place the pan in the freezer for 10 minutes (or refrigerate for 30 minutes)
  (this will harden the dough and prevent the edges from collapsing during
  baking). Meanwhile, preheat the oven to 356 °F (180 °C) and clean, pit and cut
  the plums.
• 6 After the cooling time, prick the dough bottom a few times with a fork and
  sprinkle evenly with breadcrumbs.
• 7 Arrange the plums on top, then crumble the remaining dough as a streusel on top.
• 8 Sprinkle with some slivered almonds and a bit of sugar and bake the cake for
  about 40 minutes (after 25 minutes, you can loosely cover the cake with
  parchment paper to prevent the top from getting too brown).
• 9 Allow the cake to cool completely in the pan. Then carefully remove from the
  pan, slice and serve with a scoop of ice cream.
• 10 Enjoy!

Nutrition Info