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Italian Almond Streusel Cake

Italian Plum Almond Streusel Cake

An Italian Almond Streusel Cake to delight your guests with its dense moist crumble, topped with pools of soft jammy plums and almond streusel.
Course Dessert
Cuisine Italian
Keyword Italian Plum Almond Streusel Cake
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 469kcal



  • 4 tablespoons all purpose flour
  • 4 tablespoons granulated sugar
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter cubed


  • 1/2 cup unsalted butter softened
  • 2/3 cup brown sugar firmly packed
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 cup all purpose flour
  • 1/2 cup almonds very finely ground
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 2/3 cup sour cream full fat
  • 7 italian plums halved and pits removed
  • 1/4 cup sliced almonds
  • powdered sugar for dusting



  • In a small bowl, mix together the CRUMB MIXTURE ingredients using your hands or a food processor just until the mixture resembles coarse crumbs.
  • Refrigerate till ready to use.


  • Grease an 8 inch round spring form pan, line with parchment paper then grease the parchment paper. Set aside.
  • Preheat the oven to 350 degrees F.
  • In a large bowl beat together the softened butter with the brown sugar until fluffy.
  • Beat in the eggs one at a time just until combined.
  • Stir in both the vanilla and almond extracts.
  • In a medium sized bowl, whisk together the flour, finely ground almonds, baking powder, baking soda, cinnamon and salt.
  • Stir the flour mixture into the butter mixture alternating with the sour cream, making 3 additions of the flour and 2 of the sour cream, just until smooth.
  • Scoop the batter into the prepared cake pan and smooth the top with the back of a spoon.
  • Slice the plum halves length-wise into 1/4 inch slices and while keeping the slices together place them in clusters over the cake batter.
  • Sprinkle the streusel topping between and around the sliced plums and top with the sliced almonds.
  • Bake in the preheated oven for about 40 to 45 minutes or until a cake tester inserted in the middle comes out clean.
  • Allow the cake to cool in the pan for about 20 minutes before releasing it from the pan.
  • Once completely cooled dust the cake with powdered sugar, slice and enjoy!


Calories: 469kcal | Carbohydrates: 50g | Protein: 8g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 94mg | Sodium: 110mg | Potassium: 367mg | Fiber: 3g | Sugar: 31g | Vitamin A: 828IU | Vitamin C: 6mg | Calcium: 128mg | Iron: 2mg