Plum Crumb Cream Cheese Cake - Bake is Yum

Ingredients

• 90 gr butter, unsalted and melted
• 80 gr white granulated sugar
• 2 eggs, at room temperature
• 175 gr all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 380 gr cream cheese, at room temperature
• 75 gr granulated white sugar
• 1 egg, at room temperature
• 1 tsp pure vanilla extract
• juice and zest of half lemon
• 40 gr corn starch
• 14 ( 400 gr ) ripe plums, halved and pitted
• 125 gr all purpose flour
• 70 gr white granulated sugar
• 1 tsp ground cinnamon
• 60 gr butter, unsalted and melted
• Preheat the oven at 170°C (340°F) fan forced and place a rack in the middle of the oven.
• Butter a 22cm round pan or tart pan with loose bottom. To butter the pan you can use a pastry brush and a pinch of the melted butter used for the cake batter.
• In a bowl mix well the flour along with the baking powder and the salt. Set aside.
• In the bowl of you electric stand mixer fitted with paddle attachment beat the melted butter and the sugar in low-medium speed for 1 minute.
• Add the eggs one at time and beat well after each addition.
• Pour the cake batter into the buttered pan and spread it evenly using a spatula. You can tap and shake the pan to remove any air and help spreading and flattening the batter in the pan. Set aside.
• In the bowl of your electric stand mixer fitted with whisk attachment beat in low-medium the cream cheese for 30''.
• Add the sugar and beat for 30'' in medium-low speed. Do not over beat, else the cream cheese will get a runny texture.
• Add the egg and beat well.
• Add the vanilla extract and the salt and beat just until incorporated.
• Pour the cream cheese mixture on top of the cake batter and flatten it using a spatula.
• Place evenly on top of the cream cheese mixture the halved plums facing down. Set aside.
• In a big mixing bowl add the flour along with the granulated sugar and the ground cinnamon. Whisk well to combine.
• Slowly pour the melted butter and use a fork to mix it with the dry ingredients. The mixture should have sandy texture and be crumby.
• With your hands sprinkle the crumb evenly over the plums.
• Bake in preheated oven on the middle rack for 35' - 40'.
• Once ready let cool on a wire rack before removing from the pan. Serve at room temperature.
• Store the cake in the refrigerator in an airtight container for up to 3 days.
• Feel free to use other fruits than plums, like apricots or fresh berries!