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Plum Streusel Slices

In Saxony, in eastern Germany, cakes and fruit desserts are frequently made with this crumble or "streusel" topping. Here, plums are used as the filling in this pflaumenstreusel.

Image of Plum Streusel Slices

225g/8oz/ 1 ⅓ cups plums, stoned and chopped
15ml/1 tbsp lemon juice
50g/2oz/ cup sugar
115g/4oz/ cup butter, softened 50g/2oz/ cup caster sugar
1 egg yolk
150g/5oz/1 cups plain flour

For the topping

150g/5oz/1 cups plain flour
2.5ml/ tsp baking powder
75g/3oz/6 tbsp butter, chilled
50g/2oz/ cup soft light brown sugar
50g/2oz/ cup chopped hazelnuts


Makes: 14


1. Preheat the oven to 180°C/350°F/ Gas 4. Grease and base-line a 20cm/8in square cake tin. Put the plums and lemon juice in a small pan and cook over a low heat for 5 minutes, until soft. 2. Add the sugar to the pan and cook gently until dissolved. Simmer for 3-4 minutes until very thick, stirring occasionally. Leave to cool. 3. Beat the butter and caster sugar together in a bowl until light and fluffy. Beat in the egg yolk, then mix in the flour to make a soft dough. Press the mixture into the base of the prepared cake tin. Bake for 15 minutes. Remove from the oven and spoon the cooked plums over the base. 4. Meanwhile, to make the topping, sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and chopped nuts. 5. Sprinkle the topping mixture over the plums and press it down gent, Return the tin to the oven and bake for a further 30 minutes, or until the topping is lightly browned. Leave to cool for 15 minutes, then cut into slices. Remove from the tin when completely cold.

Cook's Tip:- Fresh apricots are a delicious alternative to plums in this recipe.

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