This wild plum streusel cake is the perfect wild plum recipe! It's based on a recipe taken from the wonderful Plated Cravings. Streusel cake is a traditional German coffee cake, so it's not too sweet and has a wonderful crumbly, biscuit-like topping. You can use any type of plum you like for this recipe, but wild plums and damsons work much better than standard supermarket plums because they're not as juicy, but just as delicious!
This wild plum cake is made up of a light sponge topped with fresh wild plums that, when cooked, turn into the most delicious, gooey, jammy, cake filling and topped with a streusel mix - which is similar to a crumble topping, but soo much better!
If you can forage your own plums for this recipe, that would be ideal! Wild plums vary so much in taste and sweetness but will make your cake extra special! To make sure you're foraging safely, see my full guide on foraging wild plums here!
I used a mixture of tart blue wild plums and a sweeter variety of yellow wild plum for my streusel cake! Other wild plum varieties, as well as damsons, would also work well. Supermarket plums will be fine but will likely be juicier, so try to get slightly underripe ones if possible.
WILD PLUM STREUSEL CAKE
Makes: 8 generous slices
Prep Time: 20 min
Cook Time: 50 min
600 - 700g wild plums
FOR THE CAKE BATTER:
125 g plain flour
1 tsp baking powder
150 g sugar
1 tsp vanilla extract
Zest from 1 lemon
115 g unsalted butter, room temperature
2 large eggs
FOR THE STREUSEL:
125 g plain flour
100 g sugar
0.25 tsp cinnamon (or sweet wild spice!)
115 g butter, room temperature
Preheat your oven to Gas Mark 4 (180°C). Line the bottom and lightly butter a 9-inch springform pan.
In a large bowl combine flour and baking powder. Add sugar, vanilla extract, lemon zest, butter, and eggs to the bowl and beat until smooth, light in colour and creamy, about 2 minutes.
Spread the batter evenly into the cake pan. Gently press the plums into the dough in 2-3 rounds, layering them on top of each other slightly where they meet (see pictures above).
Make the streusel: In a bowl combine flour, sugar, and cinnamon. Add soft butter and beat until everything is combined and your crumbs have a coarse and clumpy texture.
Using your hands crumble on the streusel topping evenly.
Bake for 50 minutes until the top is lightly golden. Let the cake sit in the pan for about 10 minutes, then run a knife around the edge of the pan and remove the outer ring of the springform. Let cool to room temperature before serving.
If you're planning on trying this wild plum streusel cake, let me know in the comments below! I'd love to see your results, share a picture on Instagram with #foragedbyfern