German Plum Kuchen
This tender kuchen/coffee cake has buttery streusel topping and is made with fresh summer plums!
Servings 12
Equipment
- 9-inch springform pan
Ingredients
- 1 ½ cup all purpose flour
- 1 teaspoon baking powder
- pinch salt
- 6 tablespoons unsalted butter, room temp.
- ⅓ cup sugar
- 1 lemon finely grated zest
- 1 egg, room temp.
- ⅓ cup half and half
- 1 teaspoon pure vanilla extract
- 6 plums or enough plums of your choice to cover the dough, cut into wedges
- ½ cup plain all purpose flour
- 4 tablespoons unsalted butter cool but not cold
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- pinch salt
Instructions
- Preheat oven 400ºF and grease and line the base of a 9 inch 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, egg and vanilla extract, 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.