This is a simple and fast version of the classic (yeast) German plum cake. We have made it already quite a few times. It has been great help to get through all the plums we harvested at a friend's house!
The original is here.
Butter a 26cm (10 in) round spring form and preheat the oven to 180C (350F). Cream 50g of soft butter with 50g of sugar. Add one egg and beat. In another bowl, mix 150g of flour and 5g (1+1/4 teaspoon) of baking powder. Mix with the wet ingredients, add 125ml of buttermilk *** and mix well until smooth. Spread into the cake form.
Half and de-stone 500-600g of washed plums and spread over the dough in the form. They should be lightly tucking vertically so they are sticking out. Plums can be fresh or frozen/unfrozen (water removed). Use enough to cover the surface.
Bake in the oven for 25 minutes.
During that time, prepare the crumble by mixing 50g of flour, 35g of grounded almonds, 1/2 teaspoon of cinnamon and 35g of sugar. Add 50g of cold butter cut into cubes and rub together until you get crumbs. Pour over the cake once the 25 minutes of baking time are over and put back in the oven for another 25 minutes.
Let the cake cooldown. Great served with ice cream. It is even better the next day (although the crumble will not be as crunchy).
*** 125ml of buttermilk can be replaced by mixing half a tablespoon of lemon juice (7.5ml) into 120ml of milk and let it sit for 5 to 10 minutes.
The original is here.Butter a 26cm (10 in) round spring form and preheat the oven to 180C (350F). Cream 50g of soft butter with 50g of sugar. Add one egg and beat. In another bowl, mix 150g of flour and 5g (1+1/4 teaspoon) of baking powder. Mix with the wet ingredients, add 125ml of buttermilk *** and mix well until smooth. Spread into the cake form.
Half and de-stone 500-600g of washed plums and spread over the dough in the form. They should be lightly tucking vertically so they are sticking out. Plums can be fresh or frozen/unfrozen (water removed). Use enough to cover the surface.
Bake in the oven for 25 minutes.
During that time, prepare the crumble by mixing 50g of flour, 35g of grounded almonds, 1/2 teaspoon of cinnamon and 35g of sugar. Add 50g of cold butter cut into cubes and rub together until you get crumbs. Pour over the cake once the 25 minutes of baking time are over and put back in the oven for another 25 minutes.
Let the cake cooldown. Great served with ice cream. It is even better the next day (although the crumble will not be as crunchy).
*** 125ml of buttermilk can be replaced by mixing half a tablespoon of lemon juice (7.5ml) into 120ml of milk and let it sit for 5 to 10 minutes.
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