Plum Cake with Almond Streusel Topping

A moist and flavorful plum cake with a crunchy almond streusel topping. The cinnamon and nutmeg add a warm and comforting touch, perfect for a cozy dessert.

Prep Time

20 minutes

Total Time

65-70 minutes

Calories

465 kcal

Difficulty

Medium

Equipment

5 items

Cost

£0.96/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2cupsAll-purpose flour(Plus extra for dusting the pan)

£0.30

2teaspoonsBaking powder

£0.15

0.5teaspoonSalt

£0.01

0.5cupUnsalted butter(Softened)

£1.20

1cupGranulated sugar

£0.35

2Eggs(Large)

£0.60

0.5cupMilk

£0.15

1teaspoonVanilla extract

£0.25

1.5poundsPlums(Pitted and quartered or sliced)

£2.50

0.5teaspoonCinnamon

£0.05

0.3teaspoonNutmeg(Freshly grated is best)

£0.05

0.5cupAlmonds(Sliced or slivered)

£1.50

0.3cupBrown sugar(Packed)

£0.20

0.3cupAll-purpose flour (Streusel)

£0.10

2tablespoonsUnsalted butter (Streusel)(Cold and cubed)

£0.30

Total Cost

£7.71

£0.96 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan or baking dish.
2.
In a medium bowl, whisk together the flour, baking powder, and salt.
3.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4.
Beat in the eggs one at a time, then stir in the vanilla extract.
5.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6.
Gently fold in the cinnamon and nutmeg.
7.
Pour the batter into the prepared pan and arrange the plum slices evenly over the top.
8.
Prepare the streusel topping: In a small bowl, combine the sliced almonds, brown sugar, flour, and cubed butter. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
9.
Sprinkle the streusel topping evenly over the plums.
10.
Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. If the streusel is browning too quickly, loosely tent the cake with foil for the last 15 minutes of baking.
11.
Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

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My Notes

Nutrition Information

Nutrition per serving (140g)

465 kcal / 1945 kJ

Carbs

62g

24% of RDA

Fat

22g

31% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

33 g

37% of RDA

Sodium

200 mg

9% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a richer flavor, use brown butter instead of softened butter in the cake batter.

Feel free to substitute other fruits like peaches, nectarines, or apples for the plums.

Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Equipment

Oven

9-inch springform pan or baking dish

Mixing bowls

Whisk

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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Plum Cake with Almond Streusel Topping

Ingredients

Instructions