I had some fresh plums at home and wanted to use them, so I decided to make a "Streuselkuchen" a Streusel Cake with fresh plums, as I think Streusel alone is a bit boring, when you add some fruit to it, like plums, apricots, apples etc. the tart/sweet flavor of the fruit and the light sweetness of the cake make it so much better.
So here is what you need for the dough/batter for a 9 inch spring form pan:
250 g Flour
1/2 tsp salt
2 tbsp sugar (I prefer C&H superfine)
50 g butter, unsalted cut in small pieces
1 envelope of Red Star Yeast
200 ml milk, lukewarm
dissolve the yeast in the milk
1 egg, slightly beaten
In a bowl combine the flour, salt and sugar, then while mixing (I used the paddle attachment on my KitchenAid Artisan) add the little butter pieces, slowly add in the milk/yeast mixture and then the egg. Mix the dough well until all the butter pieces are well incorporated and the dough is nice and smooth.
Spread the dough in the prepared spring form pan and let it rise until it is double in size.
While the dough is resting you can prepare your "Streusel" and your fruit topping.
For the "Streusel":
40 g flour
60 g sugar
60 g ground almonds
50 g melted butter, unsalted
Mix the flour, sugar and almonds in a small bowl, pour in the melted butter and stir until little lumps form, set aside.
4 medium size plums, cut in eights
Once your dough has risen to about double the size, arrange your fruit on top of it in a nice pattern, top with "Streusel" and bake on the middle rack of the preheated 425F/220C oven for about 30 to 35 minutes.
Cool down and serve! But it also tastes fabulous right out of the oven! And it will look like this!