German Plum Cake

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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

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Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings:12 portions

Author: Marcellina

Ingredients

Dough

• 1 1/2 cup flour1 1/2 cup flour
• 1 teaspoon baking powder1 teaspoon baking powder
• 6 tablespoon unsalted butter at room temp6 tablespoon unsalted butter at room temp
• 1/3 cup sugar1/3 cup sugar
• finely grated zest of a lemonfinely grated zest of a lemon
• 1 eggs1 eggs
• 1/3 cup milk1/3 cup milk

Topping

• 7 - 8 croc egg plums or enough plums of your choice to cover the dough, cut into wedges7 - 8 croc egg plums or enough plums of your choice to cover the dough, cut into wedges
• 2 tablespoons melted unsalted butter2 tablespoons melted unsalted butter
• 1/4 cup sugar1/4 cup sugar
• 1 teaspoon ground cinnamon1 teaspoon ground cinnamon

Instructions

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

Nutrition

Calories: 209kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 10mg | Potassium: 194mg | Fiber: 2g | Sugar: 18g | Vitamin A: 549IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg

Tried this recipe? I'd love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina

Thank you for sharing!