Photograph: Dan Matthews for the Guardian Return to oven for around 40 mins. Distribute prunes over top and sprinkle with remaining nuts and sugar. To make the dough, mix yogurt (or Quark), milk, sugar, oil, vanilla extract, flour, salt, and baking powder in a large bowl. Which local plums make the best substitute for the traditional zwetschgen? Grease a 22cm or thereabouts loose-bottomed cake tin with butter. If you’d prefer to keep it plain, then a couple of tablespoons of cinnamon sugar and some flaked almonds will be almost as nice. Enjoy! Carefully cut the plums in half along the seam and remove the stones. Beat the butter with the sugar and vanilla sugar in a bowl until creamy. None of which helps with our dilemma. • Pflaumenkuchen, zwetschgendatschi or quetschekuche – whatever you call it, are you in camp dough or team shortcrust? Delicious! Back then, I baked a bunch of plum cakes and froze them, so I had some cake in case of visitors. If you’re feeding a crowd, I’d recommend the Schuhbeck version, but for tea (or perhaps coffee) at home, Weiss’s works better. Some have streusel on top, others don’t and the base varies. Fresh sweet plums and butter streusel make this easy traditional German cake perfect for your next work potluck, family dinner or afternoon snack! Should this traditional dessert have a dough or pastry base - and which variety of fruit works best? I’m looking for the bread version of this. Once the plum cake is finished baking, let it cool. Leave to rise in a warm place for an hour or so until doubled in bulk. Bake until the plums are bubbly and the streusel is golden brown. If you have enough plums you can place them so they overlap. Mix the demerara sugar, zest and cinnamon, sprinkle on top and set aside in a warm place for 20 minutes. Cut plums in half and then each half into 2-4 slices (I cut smaller plums into 4 slices total, larger plums into 8). To make this recipe, I recommend the … How to Make Plum Cake: Easy German Plum Cake Recipe, 30 Vintage Recipes: Cakes, Cookies, Candy, Pies & More, Authentic Tres Leches Cake Recipe (Flaming Eye Ghost Cake), 1 TBSP vanilla sugar (or 1 tsp vanilla extract). Join thousands of fellow bakers in my FREE International Baking Club! Henry paints hers with glossy redcurrant jelly, but Konditor and Cook and Schuhbeck both go the whole hog with a gloriously buttery streusel topping that, once tasted, is impossible to reject. This plum cake puts your granny's recipe to shame with a photo ready finish and easy to follow recipe. Home Was searching for some recipe for a good plum cake and landed right here. The eternal question. It will fit! Plums really are perfect for this cake. Plum crumble cake 15 ratings 4.7 out of 5 star rating This sumptuous seasonal bake is topped with halved plums or apricots and a buttery crumble topping - serve as a pudding or cake The dough has great flavor with the additions of lemon zest and almond and vanilla extracts. I always set the timer for 40 minutes and check it every 5 or so minutes until it’s done. Learn how your comment data is processed. Just keep gently pressing the dough into the pan to spread it evenly. Let me know if you find it, I'm really curious about it now! There are 6 of them left ranging from 99 years old down to 79. See more ideas about Recipes, German plum cake, Food. For a place with such lovely plums (complaints to the editor, please), we have a serious dearth of recipes for the glorious annual glut. Plum cake isn’t even a childhood memory since my mom wasn’t into baking. You get to meet others too that share German heritage. It’s now one of my favorite traditional German cakes, and I make it at least once a summer when plums are in season. How to make it even better? Many of the recipes are very specific about the type of plum to be used: Anja Dunk writes in Strudel, Noodles and Dumplings that “zwetschgen are small, dark-as-night plums with a vibrant yellow flesh, both tart and sweet in flavour. The recipe comes from Transylvania and it is specific to the Saxon(German) cuisine. The dough has the advantage of being a better vehicle for plum juice (I’d recommend eating Henry’s and Bullock-Prado’s tarts as soon as they’re cool enough to cram into your mouth, before sog sets in), and also for being slightly more unusual, though the pastry does double up as a streusel-type topping if required (of which more later). I had the entire cake prepared and in the oven in less than 10 minutes. This cake dough (it’s definitely a dough rather than a batter) comes together quickly and, once baked, tastes delicious with the plums. Spread with ground almonds, then arrange the plums skin side up to fill the tin, packing them in closely. Tip: dip your fingers in water before you press and spread the dough – that will prevent them from sticking. At this point I like to sprinkle a little cream of wheat on the dough, but you can leave this out if you want. I use Greek yogurt (or Quark). I’m also going to keep that dough quite plain: the fruit will have enough flavour not to need any extra help, much as I like the idea of Schuhbeck’s amaretto and vanilla, and Weiss’s lemon zest, such fripperies can be saved for the top. It’s not a thick cake so it doesn’t overpower the plums and you get a nice ratio of cake to plums to streusel. Make a small –1cm – cut in the end of each plum half. Transfer to the prepared pan and bake for 10 mins. It’s also covered with streusel. A plum tart could come from any number of places, but a plum bread feels special. I hope you have this recipe in the bread version. Start Here! Mix in the flour with the baking powder and the walnuts, … They are brilliant for baking because they don’t hold as much water as Victoria and other red plum varieties.” Noting the difficulties in getting hold of them here, she tips “the little deep-purple Italian plums or plum varieties such as Herman, Czar and Edwards” as the best substitute. Because that’s how my mother and Omi did it.” And I suspect they did it to stop the skins sliding off in the oven. Then cut into 12-15 portions. Much as I like all the tarts I make, however, the victorias taste blandly sweet in comparison with some of the other plums, and are distinctly wet: oddly enough, some of the most popular fruit proves to the be the rather underripe imported red plums I try in Diana Henry’s recipe in Roast Figs Sugar Snow on the basis that there’s a picture of something similar at the side of the recipe. Halve and stone the plums, scatter the dough with the ground almonds then arrange the plums on top. The final step is to prepare the 3rd layer: the streusel! Grease a baking dish, about 30 x 25cm. A spongecake texture and the lemon gives a nice balance that's not too sweet. If plums are in season, it’ll be easy to find at bakeries and cafes all over Germany. The dough will probably feel sticky and a bit wet. Tried a plum cake a few days back but it never turned out how i expected. Method. And do you ever serve it with anything other than whipped cream? Her folks came through Canada from the Volga River area in the late 1800s early 1900. Best place to start your Baking Adventure? salt 1/2 tsp. 2 eggs. As they bake, they become soft and sweet and taste so good with the crunchy streusel. I hope it turns out. Printables Press dough into quarter sheet (12x9x1) baking roll pan lined with parchment. You can replace the plums with another stone fruit (like peaches) but I highly recommend using fresh plums. They had 13 children out of 15 live births. 2 1/2 cups of self-raising flour. I’m going to stick with “plum cake” – though, in fact, bread or a tart would be a more accurate description of a dish that seems to have charmed everyone who’s ever set foot in Germany in late summer. My Dad's German grandparents came to the US (Oregon) via the Volga River! 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