Vegan Zwetschgenkuchen: Very Fluffy Cake with Crunchy Streusel

Para o streusel: em uma tigela pequena, misture a farinha de trigo, o açúcar granulado e a canela em pó. Adicione a manteiga vegetal gelada e cortada em cubos. Com as pontas dos dedos, esfregue a manteiga na mistura de farinha até obter migalhas grosseiras. Reserve na geladeira para manter a consistência.

Pré-aqueça o forno a 180°C (350°F). Unte uma forma redonda de aproximadamente 24 cm de diâmetro (ou retangular, 20x30 cm) com manteiga vegetal e enfarinhe levemente para evitar que o bolo grude.

Wash the plums, dry them well, cut them in half, and remove the pits. If the plums are very large, cut each half into two more slices. Set aside the prepared fruits.

In a large bowl, whisk together the dry ingredients for the cake: wheat flour, granulated sugar, baking powder, and vanilla sugar. Make sure they are well combined.

In another bowl, mix the liquid ingredients: plant-based milk, vegetable oil, and lemon zest. Stir until all liquids are well incorporated and homogeneous.

Pour the wet ingredients into the bowl of dry ingredients. Mix gently with a whisk or spatula, just until the dough is homogeneous. Avoid overbeating to prevent developing gluten and making the cake dense.

Pour the batter into the prepared pan and spread evenly with a spatula, creating a smooth base for the fruits.

Distribute the plum slices over the batter, pressing them down slightly. Organize them beautifully, as they will be the visual highlight of your cake.

Retire o streusel da geladeira e espalhe-o por cima das ameixas, cobrindo-as de forma generosa e uniforme.

Leve ao forno pré-aquecido por 40 a 45 minutos, ou até que um palito inserido no centro do bolo saia limpo. O streusel deve estar dourado e crocante.

Remove the cake from the oven and let it cool in the pan for about 10-15 minutes before transferring to a wire rack. Allow to cool completely before slicing for better results and presentation.