A quick guide to making Omas Mirabellenstreusel, a German streusel cake with a buttery base, mirabelle plum filling, and crumbly topping.
- 250g Butter
- 200g Sugar
- 1 packet of Vanilla Sugar (7g dry yeast)
- 4 Eggs
- 300g Flour
- 1 packet of Baking Powder
- 100ml Buttermilk
- 750g Mirabelle plums
- 250g Flour
- 120g Brown sugar
- 1 packet of Vanilla Sugar
- 150g Very soft butter
- Cream the butter with vanilla sugar and sugar using a hand mixer.
- Add eggs one at a time, then alternate adding flour and baking powder with buttermilk while continuing to mix.
- Spread the dough thinly and evenly on a well-greased baking sheet.
- Preheat the oven to 180°C (160°C convection).
- Wash and pit the mirabelle plums.
- Place the mirabelle plums on the base.
- Knead streusel from the remaining ingredients and sprinkle it over the mirabelle plums.
- Place the baking sheet on the second rack from the bottom in the preheated oven and bake for 35-40 minutes until golden brown.
- This recipe also works wonderfully with plums, apricots, peaches, or any fruit you like with streusel!