This Plum Cake with Custard and Streusel is a delightful dessert that combines a buttery shortcrust base with a creamy vanilla custard, juicy plums, and a crunchy cinnamon streusel topping. The cake is perfect for showcasing ripe plums, making it an ideal treat for late summer and early autumn. The combination of sweet, tart, and warm cinnamon flavors makes this cake a comforting and satisfying dessert for any occasion.
Why You'll Love This:
You’ll love this Plum Cake for its rich layers of flavor and texture. The buttery shortcrust base provides a sturdy foundation for the creamy custard, which pairs beautifully with the sweet-tart plums. The cinnamon streusel adds a delightful crunch and warmth, making each bite a perfect balance of flavors. This cake is a wonderful choice for a dessert that feels both homey and special.
Perfect Occasion:
This cake is perfect for gatherings, family dinners, or as a treat to enjoy with a cup of coffee or tea. It’s also an excellent choice for potlucks or brunches, where its beautiful presentation and delicious taste are sure to impress. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this plum cake is a versatile and crowd-pleasing dessert.
Decoration Tips:
For a simple yet elegant presentation, dust the cooled cake with powdered sugar before serving. You can also garnish the cake with a few fresh plum slices on top for added visual appeal. Serve the cake on a pretty cake stand or a rustic wooden board to highlight its homemade charm.
Ingredients:
For the Shortcrust Base:
- 250g flour
- 1/2 packet baking powder
- 80g sugar
- 125g room-temperature butter
- 1 egg
- 1/2 teaspoon cinnamon
- 1 packet vanilla sugar
For the Custard:
- 400ml milk
- 1 packet vanilla pudding mix
- 4 tablespoons sugar
- 200g sour cream
For the Plum Topping:
- 650-700g plums, washed and halved
For the Streusel:
- 35g cold butter
- 60g flour
- 30g sugar
- 1 packet vanilla sugar
- 1 teaspoon cinnamon
Instructions:
- Prepare the Shortcrust Base:
- In a mixing bowl, combine the flour, baking powder, sugar, butter, egg, cinnamon, and vanilla sugar. Knead the ingredients together until you have a smooth dough.
- Press the dough evenly into the bottom of a 24cm or 26cm springform pan. Place the pan in the refrigerator to chill while you prepare the other components.
- Make the Custard:
- Prepare the vanilla pudding according to the packet instructions, but use only 400ml of milk and 4 tablespoons of sugar.
- Once the pudding is cooked, remove it from the heat and stir in the sour cream. Allow the custard to cool to a lukewarm temperature, stirring occasionally to prevent a skin from forming.
- Prepare the Streusel:
- In a separate bowl, combine the flour, cold butter, sugar, vanilla sugar, and cinnamon. Rub the ingredients together with your fingertips until they form a crumbly streusel texture.
- Assemble the Cake:
- Pour the lukewarm custard over the chilled shortcrust base, spreading it out evenly.
- Arrange the halved plums on top of the custard, placing them cut side up.
- Sprinkle the prepared streusel evenly over the plums.
- Bake the Cake:
- Preheat your oven to 180°C (350°F) with top and bottom heat.
- Bake the cake in the preheated oven for about 60 minutes, or until the streusel is golden brown and the cake is set.
- After baking, allow the cake to cool in the pan for about 5 hours before slicing and serving.
Enjoy!