Plum Cake
This classic plum cake is a true delight, perfect for cozy coffee breaks and special occasions. Juicy plums on a buttery yeast dough, crispy crumbles – a poem!
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Introduction
The German coffee table would be almost unimaginable without it: the plum cake, a true piece of culinary tradition and the epitome of cozy hours. This recipe takes you into the world of classic German baking and brings the incomparable taste of juicy plums on a fluffy yeast dough right to your home. It's more than just a cake; it's a memory of grandma's kitchen, of Sunday gatherings, and the scent of fresh baking wafting through the whole house. With its fruity plums and crispy crumbles, this cake is proof that the best things are often the simplest – a typical German homemade dish that warms the heart and soul and simply makes you happy.
Ingredients
- 300g All-purpose flour
- 1 Würfel (42g) Fresh yeast
- 150ml Lukewarm milk
- 1kg Fresh plums
- 80g Sugar
- 80g Soft butter
- 1 Päckchen Vanilla sugar
- 1 Prise Salt
- 1 TL Cinnamon
- 50g Chopped almonds
Instructions
- For the yeast dough, put the flour in a large bowl and make a well in the center. Crumble the fresh yeast into it, add 1 teaspoon of sugar and the lukewarm milk. Stir everything lightly and let it rise in a warm place for about 15 minutes, until the pre-dough forms bubbles.
- Then add the remaining sugar, soft butter, vanilla sugar, and a pinch of salt to the pre-dough. Knead everything vigorously until a smooth dough forms. Cover the dough and let it rise for another 30 minutes until it has visibly increased in size.
- Wash the plums, halve them, and remove the pits. Roll out the yeast dough on a greased baking sheet and arrange the halved plums on top in an overlapping pattern.
- For the crumbles, mix the remaining butter, sugar, cinnamon, and chopped almonds and work them into crumbly crumbles with your hands.
- Distribute the crumbles evenly over the plums. Preheat the oven to 180°C (350°F) top/bottom heat.
- Bake the plum cake in the preheated oven for about 30-35 minutes until the dough is golden brown and the crumbles are crispy. Remove from the oven and let cool on a wire rack.
Nutrition
Tips & Variations
- Substitute fresh plums with Italian plums or Mirabelle plums for a different fruit note.
- Prepare the yeast dough the day before and let it rise overnight in the refrigerator.
- Ensure the dough rises properly to avoid a dry cake.
- Serve the plum cake warm with a dollop of whipped cream or vanilla ice cream.
- For a vegan version, replace butter with margarine and milk with plant-based milk.
Frequently Asked Questions
- Can I use frozen plums for the plum cake?
- Yes, you can use frozen plums. Thaw them beforehand and drain them well to prevent the dough from becoming watery.
- How do I best store leftover plum cake?
- Store the cake covered at room temperature for up to two days or in the refrigerator for up to four days. It also freezes well.
- Why isn't my yeast dough fluffy?
- Ensure all ingredients are at room temperature and the dough can rise in a warm, draft-free place.
- Can I use less sugar?
- Yes, the amount of sugar can be reduced according to personal taste, especially if the plums are very sweet.