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Easy Moist Fresh Plum Cake with Streusel Topping

A close-up, cross-section view of a moist plum cake loaf featuring bright red fruit pieces and a thick, golden streusel topping.
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Bake a simple, moist cake featuring fresh plums and a buttery streusel topping. This recipe is straightforward and perfect for seasonal fruit.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt or sour cream
  • 3 medium fresh plums, halved and pitted
  • For the Streusel:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract until combined.
  4. Mix in the yogurt or sour cream until just blended.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Pour the batter into the prepared cake pan and spread evenly. Arrange the plum halves cut-side up over the batter.
  7. Prepare the streusel: In a small bowl, combine the 1/2 cup flour, brown sugar, cold butter pieces, and cinnamon. Use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.
  8. Sprinkle the streusel evenly over the plums and batter.
  9. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Notes

  • Use plums that are ripe but still firm for the best texture after baking.
  • You can substitute sour cream with plain Greek yogurt for a slightly tangier flavor.
  • For a richer flavor, substitute 1/4 cup of the all-purpose flour with almond flour in the cake batter.

Nutrition

Find it online: https://tastytribune.com/easy-moist-fresh-plum-cake-recipe/