Summertime is plum cake time! German plumcake is an irresistable mix of juicy plums, cinnamon and sugar and yeast dough.
The recipe has been passed on for generations in my family and it symbolises lovely childhood memories and the smell of summer for me.
Here is my step by step guide to making a Plum cake. But beware, this cake is addictive!
You will need:
- 4 pounds of purple plums
- 1 baking mixture for yeast dough and fruit cakes (German make “Kathi”, you can order it online here: http://www.amazon.de/Kathi-Grundmischung-Hefeteig-400-g/dp/B003RFY0RO/ref=sr_1_2?ie=UTF8&qid=1313613096&sr=8-2
- 200ml luke warm water
- 60g baking margarine
- cinnamon and sugar
Mix the flour, margarine, yeast and water until it’s mashy
Leave the dough to raise for 30 minutes under a towel in a warm, draft-free place
In the meantime, cream the tray tin with butter
Once the yeast dough has risen, distribute it evenly over the creamed tray tin and put the halfed plums onto the dough. I prefer a juicy cake so I always put the plums upright onto the cake to make sure I can fit as many plums as possible onto the tray tin.
Put the tray tin in the oven. The baking time is 30-40 minutes at 180 degrees (electric oven, circulating air)
After 20 minutes of baking time, dust a cinnamon-sugar mixture over the cake
Et Voila, the juicy plum cake! The cake can be eaten warm as a delicious pudding or cold as a cake! Guten Appetit.