PLUM STREUSEL CAKE (non-dairy option): fresh fruit

A crumbly topping of nuts, cinnamon and sugar baked on top and in the middle of light moist cake...

first posted 2017; updated 2024

Plum Streusel Cake but it could be peaches, apples or any other fruit.
'Like the contrast of crunchy top & soft middle; the cinnamon & fruit is balanced.' Taster 

This streusel cake is also known as coffee cake; it is usually taken with coffee at elevenses or mid-afternoon.  67 has reduced the amount of flour and butter going into the streusel and added fruit.  The slight tartness of the plum layer in the photo goes very well with the cinnamon and walnuts but so too will peaches and apples.  Try all three fillings.

To make the cake healthier, replace a few generous tablespoons of the plain flour with wholemeal flour and use a mix of white and brown sugar.  The fruit adds immune-boosting antioxidants, vitamins and minerals.

It's not a big cake but it is a delicious one with multi-layered textures; leftovers are unlikely which means over-indulgence is discouraged.  

Cost: £2.50 for standard flour & dairy (2024 prices)
Portions: 6-8

Ingred:
   175g/6oz plain or spelt flour (all white or one third wholemeal)
   1 1/2 tsp baking powder
   pinch salt
   
   110g/4oz dairy or vegan butter, cut when solid, softened
   85gm/3oz white & brown sugar
   2 med eggs, beaten (if using spelt flour, large eggs)
   3 tbsp dairy or almond milk

   4-5 plums (generous 1/2 cup) stoned and in small dice
   3oz/85g soft brown sugar
   1 generous tbsp cinnamon
   1/2 cup chopped walnuts

Method:

1. Line a 7inch/19cm or equiv cake tin with greaseproof paper
2. Preheat oven to 350f/180c/170f/gas6
3. Sift flour with baking powder & salt
4. Beat butter & sugar together until pale & fluffy; it will take a few mins
5. Add eggs little by little beating well in between; the mix will look curdled at the end but will be ok
6. Add dry ingred a little at a time, beating well each time, alternating with the milk, starting and ending with flour
7. In a separate container, mix nuts, brown sugar and cinnamon
8. Spread 2/3 of batter into the tin
9. Sprinkle over half the walnut sugar mix; use a skewer to make swirly patterns, then cover with plums, distributing evenly
10. Cover with the remainder of the batter, spreading it evenly with a spatula 
11. Sprinkle the rest of the walnut sugar mix over
12. Bake in the centre of the oven 50-55 mins; check at about 45 mins; if the top is browning too fast, put a layer of foil on top

Comments:
'I like plums so I quite like this.  I like the crunchy topped soft middle and there is no overkill from the cinnamon.' Mature train driver

Tips:

• This cake, strangely enough, tastes better if it sits around for a few hours or even overnight
• a version of this using spelt flour with extra large eggs and a layer of diced plums and tiny raspberries was utterly ambrosial
• Plums are not a fodmap food

                                                                More plum cake on Nav Bar: Recipes 1/baking....

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.