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Preheat the oven to 180C. Line the base and sides of a 23 or 25cm springform tin with baking paper.
To make the Streusel, place the plain flour, sugar, vanilla extract, and softened butter in the bowl of a stand mixer. Beat on low speed until the dough comes together in sandy clumps. Tip the streusel mixture into a separate bowl and set aside.
To make the Kuchen, place all ingredients in the bowl of the stand mixer, and beat on medium speed for 3-5 minutes, or until smoothly combined, light and fluffy. Spread the batter evenly in the base of the prepared tin.
Wash the plums, cut in half around the equator and twist to separate the two halves. Remove the pit and discard. Cut the two halves into thin wedges and arrange over the cake batter in the tin.
Pour the crumble over the plum slices.
Bake for 30-50 minutes, or until cooked through when tested with a skewer. You may need to cover the cake with foil if it is browning too quickly.
Allow to cool in the tin on a rack for 10-20 minutes, then unmould and allow to cool completely.