Italian Plum streusel Cake

                       

   

                                      Italian Plum Streusel Cake

This is a classic cake in Fall. When we harvest the Plums. Everyone loves it. There are 2 different ways of making this cake. The most traditional is the yeast dough. I am not a big fan of it since I 
think its very dry. I prefer this recipe here, what is a greek yogurt/oil dough. It keeps it a bit more moist. 


This is what you need:

For the botttom dough:

- 125 gr whole milk greek yogurt

- 4 TBSP Oil

- 4 TBSP milk

- 80 gr Sugar

- 7 gr Baking powder

- 200 gr Flour (or until you have a smooth kneading dough)

- 700 gr pitted italian Plums (you can use the other ones too if you can't find the italians)

For the Streusel:

- 125 gr soft unsulted Butter

- 125 gr Sugar

- 200 gr Flour (or until they get nice crumbly) 


This is how you do it:

Preheat the oven to a 400 Fahrenheit (200 Grad Celcius)

Combine all the ingredients of the bottom dough and knead until its a nice and smooth dough. Use a round baking pan and butter it well. Put the dough on the bottom, squeezing with the flat side of your hand until its covering the whole bottom and lift it up on the outside a bit to create a "border wall". 

Now just sit the Plums nicely on top of the dough, pushing them just a tiny bit into the dough. 

In a separate Bowl, mix the softened Butter with the Sugar and Flour and knead until you have little nice doughy crumbles. Spread as much of those crumbles (Streusel) on top of the cake as you like.

Bake the cake for around 20-25 min.. 

Enjoy pure or with some fresh whipped whipping cream.

Guten Appetit