topping:
1 tb sugar
1 tb flour
1 pn ground cinnamon
1 pn ground nutmeg
1/2 tb cold butter, diced
batter:
100 g flour
25 g sugar
1/4 ts baking powder
1 pn salt
1/2 egg, slightly beaten
1/8 ts vanilla powder
3 tb butter, melted, room temperature
4 tb milk
approx. 250 g pitted ripe plums, cut into small dices
oven: 190 deg C, preheated; 35-40 min
pan: soufflé dish, 500 ml; greased
For the topping (streusel) combine all ingredients. Rub the mixture with your fingertips to small lumps. Refrigerate until needed.
For the batter, whisk egg, vanilla and butter to mix. Add flour, sugar, salt and baking powder. Beat with a hand-held mixer on medium speed until the batter is well blended and smooth. Fold in the plums. Spoon the batter into the baking dish. Sprinkle the topping evenly over it. Bake until the topping is golden brown (toothpick test). Serve warm (or at room temperature) with vanilla ice cream.