Plum Cake with Almond Streusel



1/3 cup lukewarm (105° to 115°F) water, plus more as needed
1 package (2-1/4 teaspoons) dry active yeast
2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 large egg
12 to 14 Italian prune plums or 9 regular plums


For dough: In a bowl, whisk together lukewarm water and yeast; set aside.

In the bowl of a stand mixer or food processor fitted with a dough blade, add flour, sugar, salt, butter, and egg. Add yeast mixture and pulse until a ball forms. It should be sticky; add more water, a tablespoon at a time, if needed. Remove dough from processor and transfer to a lightly oiled bowl. Cover with plastic wrap and refrigerate overnight. It will rise only slightly.

When dough is ready, adjust oven rack to middle position and preheat to 400°F. Grease a 9-inch springform pan.

Remove dough from refrigerator and set aside. Halve plums (if using regular plums, cut into quarters) and remove pits; set aside.




8 servings

Preparation Time

30 Minutes

Total Time

75 Minutes

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