Brown Butter Plum Streusel Cake
Tender sour cream cake layered with ripe plums and a crisp cinnamon brown butter streusel.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 120 minutes
- Yield: 10 slices
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 tablespoons unsalted butter
- 1 3/4 cups all-purpose flour, divided
- 3/4 cup packed light brown sugar, divided
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs, room temperature
- 3/4 cup granulated sugar
- 3/4 cup full-fat sour cream
- 2 teaspoons vanilla extract
- 1 pound ripe plums, pitted and thinly sliced
Instructions
- Brown butter: Melt butter over medium heat, swirling often, until amber flecks appear and it smells nutty. Pour into a bowl and cool 10 minutes.
- Make streusel: Mix 3/4 cup flour, 1/2 cup brown sugar, cinnamon, and 1/4 teaspoon salt. Stir in 5 tablespoons brown butter and squeeze into clusters. Chill.
- Prepare batter: Heat oven to 350°F (175°C). Grease and line a 9-inch springform pan. Whisk remaining flour, baking powder, baking soda, and salt. Beat eggs, granulated sugar, remaining brown sugar, sour cream, vanilla, and remaining brown butter, then fold in dry ingredients.
- Layer: Spread batter in the pan, arrange plum slices over the top, and cover evenly with chilled streusel.
- Bake: Bake 45 to 55 minutes until golden and a tester has moist crumbs. Cool 20 minutes in the pan, then cool completely before slicing.
Notes
Use ripe but firm plums and cool the brown butter before making streusel. Store covered at room temperature for two days or refrigerate up to five days. Contains wheat, egg, and milk. Images are AI-generated illustrations; recipe not kitchen-tested.