Plum cake with streusel (with spelt & eggfree)

14. August 2021

When the plum season starts, I know immediately what I want: a plum cake with streusel. I have modified this traditional cake a little bit, by using a yogurt-oil-dough with whole spelt flour as the bottom. I also like to reduce the amount of sugar in cakes and have done it here too.

I love all 3 layers: the tart taste of the dough, the juicy plum layer and the sweet crunchy streusel. An great cake, which I would recommend you to bake!

Plum cake with streusel

The traditional cake gets a twist by using some whole spelt flour and less sugar. I find it even better!
Working time30 mins
Waiting time1 hr
Total time1 hr 30 mins
Ergibt: 1 baking tin 20x20cm



  • 120 g white spelt flour
  • 30 g brown sugar
  • 60 g butter


  • 60 g yogurt
  • 15 g sunflower oil
  • 20 g milk
  • 150 g whole spelt flour
  • 20 g brown sugar
  • 4 g baking powder
  • 1 pinch salt


  • 400 g plums


  • Remove kern from plums and divide in quarters. Place to a side.
  • For the yogurt-oil-dough mix all ingredients together until you can form a ball.
  • Let rest a litte bit and then roll into a square of approximately 20x20cm. Place in the greased baking tin.
  • For the streusel mix all ingredients until big streusel form.
  • Then place the plums on top of the yogurt-oil-dough and top with the streusel.
  • Bake 30-35 minutes at 180°C (heat top/bottom).

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