This German Plum Cake recipe has three subtle layers: a rich butter cake, plums with almond meal, and a buttery cinnamon topping. It’s great as a dessert served warm with vanilla ice-cream, custard or cream. If you can, use ripe black plums, as other varieties can be too tart for the cake


Serves 8-12       Difficulty: Easy


·      23cm (9in) round cake tin

·      Stand mixer / electric mixer

·      Oven thermometer

·      Kitchen scales

·      Kitchen timer

·      Spatula

·      Small saucepan



·      140g (4.9 oz) Unsalted Butter, softened to room temperature

·      125g (4.4 oz) Caster Sugar

·      100g (3.4 oz) Plain Flour

·      100g (3.4 oz) Self Raising Flour

·      1 pinch Salt

·      2 large Eggs, lightly beaten

·      70ml (2.4 fl oz) Milk

·      50g (1.8 oz) Almond Meal

·      10 small ripe Black Plums, halved with stones removed


·      100g (3.4 oz) Caster Sugar

·      60g (2.0 oz) Unsalted Butter, melted

·      1 teaspoon Cinnamon Powder

·      2 large Eggs


  • Preheat the oven to 180 degrees Celsius (160 fan-forced; 350F). Line the bottom of the tin with baking paper and grease the sides with non-stick spray.
  • Add the soft butter and sugar to the bowl of your mixer. Beat on medium speed until it turns pale, thick and creamy. Scrape down the sides of the bowl.
  • Stir in the plain flour, self-raising flour, salt, beaten eggs and milk until smooth batter forms. The batter should slide easily off the spoon. If not, add a little more milk.
  • Place the cake batter in the cake tin so it’s no more than half full and smooth the top. Sprinkle the almond meal evenly over the top. In a circular pattern place the plum halves on the almond meal with the cut side facing up.
  • Make the cake topping. In a small saucepan melt the butter over low heat. Stir in the sugar and cinnamon. Allow the mixture to cool to below 60 degrees Celsius (114F) then whisk in the eggs (otherwise the eggs will scramble!).
  • Spoon the topping mix directly over the plum halves.
  • Check the oven has reached the correct temperature. Set the kitchen timer for 45 minutes. Place the cake tin on the middle rack of the oven. The cake is ready when the thin topping has turned brown. Use a skewer to test if the cake layer underneath is fully cooked. If the skewer doesn’t come out clean, set the timer for another 5 minutes and check again. Repeat until the cake is done.
  • Remove cake from the oven. It can be served warm or at room temperature.

Recipe adapted from The Cook’s Companion, by Stephanie Alexander



  • The cake will store in an airtight container for up to 3 days
  • This cake tastes great served warm with cream, custard or vanilla ice-cream.
COOKBOOK AVAILABLE ONLINE AT: The Cook’s Companion (free worldwide shipping) The Cook’s Companion The Cook’s Companion [2004 Ed.] (free AU and NZ shipping)