Bavarian plum cake with butter streusel in the airfryer
A moist Bavarian cake with tangy-sweet prune plums and a crunchy butter streusel on top. Baked in the airfryer in just over an hour — perfect with afternoon coffee or as a warm dessert.
Equipment
- 1 Air fryer
- 1 Springform pan 18 cm
- 2 Mixing bowl
- 1 Electric mixer
- 1 Cutting board
- 1 Knife
- 1 Parchment paper For the airfryer
Ingredients
Cake batter
100 g soft butter Room temperature
90 g sugar
1 pcs egg Size M, room temperature
1 tsp vanilla sugar
150 g plain flour
1 tsp baking powder
3 tbsp milk Firm and ripe
Prune plums
- 500 g prune plums Soaks up the juice from the plums
1 tbsp breadcrumbs Suger saften fra blommerne
Butter streusel
- 90 g plain flour Cubed
- 60 g cold butter I tern
50 g cane sugar
1 tsp cinnamon
1 pinch salt
Instructions
Preparation
- Halve 500 g prune plums lengthwise and remove the stones. Place the halves in a bowl with the cut side up, so the juice stays in the fruit.
- Put 90 g plain flour, 60 g cold butter, 50 g cane sugar, 1 tsp cinnamon and 1 pinch salt in a bowl. Rub it together with your fingertips into coarse crumbs the size of peas, and keep the bowl chilled in the meantime.
- Beat 100 g soft butter, 90 g sugar and 1 tsp vanilla sugar pale and fluffy for 2-3 minutes with an electric whisk. Beat in 1 pcs egg, until the mixture is even.
- Mix 150 g plain flour and 1 tsp baking powder and fold it gently into the batter. Add 3 tbsp milk and stir only until the batter just comes together — this keeps the base light instead of dense.
- Line the base of an 18 cm springform tin with baking paper and grease the sides. Spread the batter evenly in the tin, sprinkle 1 tbsp breadcrumbs over the top, and arrange the plum halves tightly in circles with the cut side up.
Cooking in the airfryer
- Preheat the airfryer to 160°C.
- Place the springform tin in the middle of the basket and bake the cake at 160°C for 20 minutes. Keep the basket closed the whole time — the batter needs to rise undisturbed.
- Sprinkle the cold streusel evenly over the cake and continue baking at 160°C for 15 minutes, until the crumbs are golden and crisp. Lay a piece of baking paper loosely over the top for the last 5 minutes if it's browning too much.
- Insert a cake tester or a thin knife into the centre of the cake — it should come out without any wet batter. Give it 3-5 minutes more at 160°C if it isn't baked all the way through.
Serving
- Let the cake cool in the tin for 15 minutes before releasing the sides. This lets the juice from the plums settle, so the cake can be sliced without falling apart.
- Cut the cake into wedges and serve it warm with whipped cream or a scoop of vanilla ice cream.
Notes
Tips for the best result:
Use proper prune plums rather than round plums — they have firmer flesh and release less juice, so the base doesn't turn soggy. The breadcrumbs between the batter and fruit soak up any juice that escapes anyway. Crunchy streusel:
The butter for the streusel needs to be fridge-cold, and the crumbs should stay chilled until you sprinkle them on. Cold crumbs melt more slowly and turn crisp instead of spreading out over the cake. Variation:
Grate the zest of half a lemon into the batter, or mix 2 tbsp chopped almonds into the streusel for extra bite. The cake also works with apricots or cherries. Serving:
Warm cake with cinnamon whipped cream or vanilla ice cream. It also tastes great cold with coffee the next day. Airfryer size:
The springform tin needs to stand freely in the basket with room for air circulation all the way around. If your airfryer is small, use a 16 cm tin and extend the baking time by 5 minutes.
Use proper prune plums rather than round plums — they have firmer flesh and release less juice, so the base doesn't turn soggy. The breadcrumbs between the batter and fruit soak up any juice that escapes anyway. Crunchy streusel:
The butter for the streusel needs to be fridge-cold, and the crumbs should stay chilled until you sprinkle them on. Cold crumbs melt more slowly and turn crisp instead of spreading out over the cake. Variation:
Grate the zest of half a lemon into the batter, or mix 2 tbsp chopped almonds into the streusel for extra bite. The cake also works with apricots or cherries. Serving:
Warm cake with cinnamon whipped cream or vanilla ice cream. It also tastes great cold with coffee the next day. Airfryer size:
The springform tin needs to stand freely in the basket with room for air circulation all the way around. If your airfryer is small, use a 16 cm tin and extend the baking time by 5 minutes.
Nutrition
Calories: 735kcalCarbohydrates: 95gProtein: 9gFat: 35gSaturated fat: 21gPolyunsaturated fat: 1.5gMonounsaturated fat: 9gTrans fat: 1gCholesterol: 133mgSodium: 185mgPotassium: 305mgFiber: 4gSugar: 49gVitamin A: 1475IUVitamin C: 12mgCalcium: 46mgIron: 1.2mgNet carbohydrates: 91g
