Plums are at the end of the season here in Australia. I noticed there were still a small amount of plums in the stores the other day when I was shopping. Plums are a luscious fruit and there are so many varieties. Earlier this year I came across these gorgeous plums called Croc Eggs. These are a relatively new variety of plums grown by the people at Montague Fresh and sold through Woolworths stores in Australia. Naturally sweet with a rich red flesh I knew these plums would be lovely in this German plum cake. The preferred plum for this German Plum cake is the Italian prune plum however I haven’t been able to find these for some time. Petite and sweet, sugar plums would also be perfect for this cake. I love the sweet tart flavour of this cake and while delicious with a cup of tea, a spoonful of Chantilly cream would be devine!

German Plum Cake – adapted from A Baker’s Odyssey by Greg Patent

Dough

1 1/2 cup flour
1 teaspoon baking powder
85g/6 tablespoons unsalted butter, at room temp
1/3 cup sugar
finely grated zest of a lemon
1 eggs
1/3 cup milk
Topping

7 – 8 croc egg plums, or enough plums of your choice to cover the dough, cut into wedges
2 tablespoons melted unsalted butter
1/4 cup sugar
1 teaspoon ground cinnamon

Preheat oven 200C/400F and butter and line a 13 x 9  inch (33cm x 22xm) baking pan.

Sift the flour and baking powder. In the bowl of a stand mixer beat the butter just until smooth. Add the sugar and beat for 2 or 3 minutes. Add the lemon zest and egg and beat well. Reduce the speed and alternately add the flour mixture in 3 additions with 2 additions of milk. Begin and end with flour. The dough will be stiff.

Take spoonfuls of dough and drop evenly over the base of the baking pan. Using the back of a spoon (or buttered fingers) spread the dough completely. It will be thin.

Arrange the plums decoratively over the dough then brush with melted butter.

Mix together the sugar and cinnamon for the topping and sprinkle thickly over the plums.


Bake for 35 to 40 minutes. The plum will have collapsed and the  juices will bubble slowly. Cool in the pan

Serve warm or at room temperature.