German Plum Cake

by | May 8, 2011

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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.

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.

GERMAN PLUM CAKE

Makes: one 23cm round cake, Serves 8-12 people

Difficulty: Easy

EQUIPMENT:

23cm round cake tin

INGREDIENTS:

Cake

140g Unsalted Butter, softened to room temperature
125g Caster Sugar
100g Plain Flour
100g Self Raising Flour
1 pinch Salt
2 large Eggs, lightly beaten
70ml Milk
50g Almond Meal
10 small ripe Black Plums, halved with stones removed

Topping

100g Caster Sugar
60g Unsalted Butter, melted
1 teaspoon Cinnamon Powder
2 large Eggs

METHOD:

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 a 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 circle 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. 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.

BAKING TIPS:

  • 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.

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

German Plum Cake

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This German Plum Cake recipe is a rich butter cake topped with baked plums and a buttery cinnamon topping.
German Plum Cake
Course Cake
Cuisine Baking
Servings 8 people at least
Prep Time 40 minutes
Cook Time 45 minutes
Passive Time 45 minutes cooling

Ingredients

people at least
Cake
  • 140 g Unsalted Butter softened to room temperature
  • 125 g Caster Sugar
  • 100 g Plain Flour
  • 100 g Self Raising Flour
  • 1 pinch Salt
  • 2 Eggs lightly beaten
  • 70 ml Full Cream Milk
  • 50 g Almond Meal
  • 10 Black Plums halved, stones removed
Topping
  • 100 g Caster Sugar
  • 60 g Unsalted Butter melted
  • 1 teaspoon ground Cinnamon
  • 2 Eggs

Instructions

  1. Preheat the oven to 180 degrees Celsius (160 fan-forced; 350F). Line the bottom of a 23cm round cake tin with baking paper and grease the sides with non-stick spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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 a bit, then whisk in the eggs (otherwise the eggs will scramble!). Spoon the topping mix directly over the plum halves.
  6. Check the oven has reached the correct temperature. Place the cake tin on the middle rack of the oven and bake for about 45 minutes. The cake is ready when the thin topping has turned brown. Use a skewer to test if the cake layer underneath is fully cooked.
  7. Remove cake from the oven. It can be served warm or at room temperature.

Recipe Notes

 

  • 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.

 

You might like our other cake recipes like our classic Black Forest Cake, Chocolate Beer Cake, and Devils Food Cake with Strawberry Cream. If you need some afternoon tea baking ideas we have a list of recipes here too.

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