Delicious German Plum Cake with Streusel Topping

Preheat your oven to 180°C (350°F). Lightly grease and flour a 26cm (10-inch) springform pan.

First, prepare the streusel topping: In a medium bowl, combine 150g all-purpose flour, 75g granulated sugar, and 0.5 tsp ground cinnamon. Add the 75g cold, cubed unsalted butter. Use your fingertips to rub the butter into the dry ingredients until coarse crumbs form. Place the streusel in the refrigerator while you prepare the rest.

Now, for the cake dough: In a large bowl, cream together 125g softened unsalted butter and 75g granulated sugar until light and fluffy. Beat in the egg, then stir in the vanilla extract.

In a separate small bowl, whisk together 250g all-purpose flour and 1 tsp baking powder. Gradually add the dry ingredients to the wet mixture, alternating with 50ml milk, mixing until just combined. Be careful not to overmix.

Spread the cake dough evenly into the prepared springform pan. It might be a bit sticky, so use a spatula or your hands dusted with a little flour.

Wash, halve, and pit the fresh plums. Arrange them tightly on top of the cake dough, cut-side up, pressing them gently into the dough.

Retrieve the chilled streusel from the refrigerator and sprinkle it evenly over the plums.

Bake for 45-50 minutes, or until the streusel is golden brown and a wooden skewer inserted into the cake part (not the plum) comes out clean. Let the cake cool completely in the pan on a wire rack before serving. Enjoy, my friend!