Plum Cake with Almond Streusel Topping

Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan or baking dish.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

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.

Gently fold in the cinnamon and nutmeg.

Pour the batter into the prepared pan and arrange the plum slices evenly over the top.

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.

Sprinkle the streusel topping evenly over the plums.

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.

Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.