German Plumcake with Streusel

Sometimes you just need some comfort food! We love baked goodies with a generous Streusel topping! I have made similar cakes for many years, switching up the ingredients here and there, this time adding a bit of Marzipan to the Streusel turned out super yummy!

German Plumcake with Streusel

• 150 g spelt flour
• 1 tsp baking powder
• pinch of salt
• 140 g butter, soft
• 120 ml maple syrup, room temperature
• 2 eggs, room temperature
• 1 1/2 tsp vanilla extract

Streusel:

• 150 g spelt flour
• 100 g Marzipan, cut into small pieces
• 50 g coconut sugar
• 1/2 tsp cinnamon
• 100 g butter, room temperature, cut into small pieces

• about 13 plums, cut into quarters

-Line a 26 cm Springform pan with parchment paper. Preheat oven to 350 F.

-Whisk the butter until creamy, add the eggs, combine well, add the maple syrup, vanilla extract and salt, whisk until well combined.

-Mix the baking powder and the flour then stir into the wet ingredients. Fill into prepared baking pan. Layer the plums on top of batter.

For the Streusel:

-Combine flour, sugar and cinnamon, add the Marzipan and butter. Mix with your fingers until crumbly. Spread evenly over plums.

-Bake in preheated oven for about 45 minutes or until tester inserted comes out clean.

Enjoy!

Ursula

xo

Advertisement

Zwetschgenkuchen Plumcake

Happy Sunday everyone!

I love baking with Italian plums, we call these Zwetschgen in German or Zwätschge in Swiss German. I was able to find some local plums and just had to grab it!

Zwetschgenkuchen/Plumcake

• 150 g butter, soft
• 150 ml maple syrup
• 1 organic lemon, zest, and juice of half
• pinch salt
• 3 eggs
• 150 g spelt flour
• 1 tsp baking powder
• about 19 Italian plums, cut in half

-Line the bottom of a 24 cm Springform pan with parchment paper, grease and flour the sides. Preheat the oven to 350 F/180 C.

– Whisk together the butter, maple syrup, lemon juice, zest and salt. Add eggs one at a time, mixing well.

-Add the flour and baking powder, stir until well combined. Pour into prepared baking pan. Top with the plums and sprinkle with some almond slices if desired. I also dusted the plums with a bit of cinnamon.

– Bake in preheated oven for about 45 minutes or until tester inserted into centre of cake comes out clean.

-Let cool completely, dust with icing sugar if desired.

It’s so yummy, I hope you give it a try!

Enjoy!

Ursula

Cherry & Lemon Tea Cake

Happy Weekend everyone!

It’s a another snow storm today; just perfect to stay at home safe and cozy, with a hot cup of tea and a slice of cherry and lemon tea cake.

I had a glass of maraschino cherries left and thought I finally use them up in a recipe. It turned out pretty delicious.

Cherry & Lemon Tea Cake

• 250 g butter, soft
• 200 g creamed honey
• 4 eggs
• 1 lemon, zest only
• 375 ml glas of maraschino cherries, drained and chopped
• 300 g white spelt flour
• 1 tsp baking powder

-Line a 30 cm loaf pan with parchment paper, preheat oven to 375 F.

– Whisk butter and honey until creamy then add the eggs one at a time. Add the lemon zest and the cherries. Sift the flour and the baking powder and stir until well combined.

-Fill into baking form and bake for about 50 minutes or until tester inserted into centre of cake comes out clean.

Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

Yellow Plum Cake

I’m finally back from my vacation! We spent 3 weeks visiting my family in Switzerland! Daily trips and a 3-day trip to Venice left us with many wonderful memories!

I might share some pictures in a separate blog post;))

This yellow plum cake is similar to previous recipes I’ve shared using plums or peaches, but this is the first time I used yellow plums. I was really happy with the result, so yummy!

 

Yellow Plum Cake

Ingredients:

• 150 g butter, soft
• 4 eggs
• 120 g honey
• 1 tsp pure vanilla extract
• 250 g spelt flour
• 1 tsp baking powder
• Pinch of salt
• 400 g – 500 g yellow plums

-Cut the washed plums into halves and remove pits.

-Grease and flour a 26 cm Springform. Preheat oven to 350 F /180 C.

-Cream the butter with the honey and vanilla extract, then add the eggs one at the time, add a pinch of salt. Mix the baking powder with the flour and add to the wet ingredients. Mix until well combined.

-Fill into prepared Springform or baking dish then arrange the plums on top with cut side up, lightly pushing into dough.

-Bake for about 40 minutes or until tester inserted into centre of cake comes out clean.

– Let cool completely before removing from baking dish.

Tip: I brushed the top of the cake with some honey.

-Dust with icing sugar if desired.

 

I hope you’ll give it a try!

Enjoy!

Ursula 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Peach Cake

Happy Sunday and happy Labour Day Weekend!

I am looking forward to be back blogging after a bit of a longer-than-I-thought-I-would-take summer/blogging break. I’ve also went to Switzerland visiting my family which was really really beautiful.

 

View from the “Schynige Platte”.

“Brienzer Rothorn”

“Lauernsee”

When I came back it was finally Peach Season! Fresh peaches from the Niagara Region in Ontario.

My daughter came back from a trip to the St. Jacobs Farmers Market with a box full of smaller, but so delicious local peaches. Of course I had to use some to make a cake;)

 

Peach Cake 

• 125 g butter, soft
• 125 g coconut sugar
• 3 eggs
• 200 g white spelt flour
• 1 tsp baking powder
• pinch of salt
• 1 organic lemon, zest only
• 3-4 (small) peaches, sliced

-Line the bottom of a 24 cm round baking pan with parchment paper. Preheat oven to 350F/180C.

-Whisk the butter with the sugar, salt, lemon zest and eggs until foamy. Add the flour and baking powder, mix until well combined.

-Fill into prepared baking pan. Top with the peach slices.

-Bake in preheated oven for 45 min. or until tester comes out clean.

 

Enjoy!

Ursula

 

You can follow me on Instagram: littleswisslittlecanadian