Delicious Plum and Cream Cheese Streusel Cake (2024)

In the fall, I’m always on the lookout for Italian Prunes (really, they are plums). They are so delicious when baked– turned from a yellow firm flesh into a beautiful ruby red color. This cake is very simple to make and is a versatile batter where you could substitute any kind of stone fruit (think peaches, for example). I’ve added a layer of cheesecake filling, and topped this with an almond-streusel crumb topping. This makes a beautiful cake for breakfast, brunch or any dessert.

So, it’s that time of year when we think summer has ended and fall is here. I think it all depends on what corner of the world you live in, don’t you? Today, it’s in the 80’s and our outdoor grill and patio furniture is still being enjoyed by us.

I love fall in California, because we still have sunny days. No matter what, I admit that I’m a lover of pumpkin and I look forward to soups, stews and baking bread. I am not a huge fan of plums– with the exception of Italian Prunes. Never heard of them? Empress Plums, maybe? Italian prunes are very different than the plums that are deep red in color when you bite into them.

These prunes/plums have a firm flesh and when you cut into them they have a greenish-yellow colored flesh. Typically, this fruit comes into season in the fall. But… a few weeks ago, my husband and I found a neglected Italian Prune tree that was towering over the trail where we walk our dog. We figured it was free for the taking. The prunes were on the smaller side, but they were more than ready to be used. Score!

One of my family’s beloved desserts that I bake, each fall, is Bavarian Zwetschgendatschi. Yes, that’s a tongue twister. TS-CHVETCH-KEN-DACHI. Can you say that? Italian prunes are sliced, generously dusted with cinnamon sugar and butter, then baked on a buttery homemade crust. The flesh turns a beautiful ruby red color. The fruit has a delicious sweet-tart flavor and it’s a fall dessert you will find all over Bavaria. I’m going to wait until our annual Oktoberfest, to make this recipe. Instead, I decided to make a coffee cake.

Last fall, I posted a recipe for a Plum Streusel Cake that is not only easy to make, but it’s incredibly moist and delicious. I decided to make a variation of the Plum Streusel Cake. I decided to embellish the streusel topping with almonds (for extra crunch) and to add a cheese cake filling. So, here we go:

I prepared about 8 cups of Italian prunes, since my husband commented he wanted more fruit and less cake.

I sweetened the fruit with some cinnamon and sugar.

Instead of adding lemon zest and lemon extract, I decided to go with pure vanilla extract and my favorite Almond Bakery Emulsion.

The batter is super easy to mix together. I added 3/4 tsp of vanilla and 1/2 tsp. of almond.

To the prepared cake pan, I layered the batter and then the cheesecake filling.

The streusel topping couldn’t be easier to make– flour, sugar, butter, cinnamon and some almond extract. I just pulse my stand mixer a few times until the ingredients combine into a streusel. Easy!

I had some blanched, sliced almonds and I decided that would give a little extra crunch to the streusel. Walnuts could be a great alternative, as well.

I gave them a rough chop in my mini food processor and added it to the streusel mix.

Now, to pile on the streusel and bake this cake for about 50-60 minutes. I use a long wooden skewer to pierce down to the cake, and when it comes up with just a few crumbs sticking to it– the cake is done.

You’ll want to let this bake for at least an hour. I can promise you, that this smells incredibly good!

Once I sliced into the cake, I was relieved to see that the cheesecake filling worked!

TASTING NOTES: My husband was really pleased that I had more fruit in the cake. The cheesecake filling helped to balance out the tartness of the plums. I adore anything almond flavor, and it came through– though, I will increase the amount of almond flavor even more (this was a comment from a friend who ate a slice and said she would have loved even more almond flavor.) This cake is best eaten within a day or two– but, that wasn’t a problem for us. My husband and I divided and conquered, by sharing it with our coworkers. I got positive feedback, as did he!