Tue 16 Jan 2007
Cake Tuesday: Plum Kuchen
Posted by Kitty under Food/Recipes
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Another Tuesday, another cake. This time we had leftover plums, I bought a little bucket’s worth at the markets and after eating several plums a day for a week, I still had a small bowl of them. They were just a little too ripe for me so, given that it was that day of the week and a cake was due, I thought I’d kill two birds with some plums.
I googled “Plum Cake” and found a number of recipes: a Lorraine Plum Cake, a German Plum Cake and a Pflaumen Kuchen (German Blue Plum Cake), but I settled on another German style plum cake recipe from the Age, sweetly named “Mieze’s plum cake”. Here’s the recipe with my changes
180g softened butter
150g caster sugar [again I used the raw caster sugar
135g plain flour
135g self-raising flour
pinch of salt
2 large eggs, lightly beaten
70ml milk
1/2 cup ground almonds (or fresh breadcrumbs) [I used ground almonds]
10-12 ripe blood plums, halved and stoned [I only had about 6 or 7 left but it was plenty]
Topping:
60g butter
1/2 cup castor sugar
2 tsp ground cinnamon
2 large eggs, whisked well
Preheat oven to 200C and lightly grease a 26cm spring-form tin.
Prepare the topping: melt butter and stir in sugar and cinnamon, when cool stir in whisked eggs.
Cream butter and sugar until light and fluffy, then mix in flours and salt. Separately, mix eggs with milk, then add this to the butter/flour mixture and mix well. Spoon into your tin where it should be no more than 1/4-/13 the depth as it rises quite a bit. Smooth the top and evenly sprinkle over the ground almonds.
Cover the mix with the plums (cut-side up). Spoon topping over and around plums on the cake. Place cake in oven and reduce the temperature to 180C.
Bake for 50 minutes to 1 hour, until a fine skewer inserted in the centre comes out clean. [I ended up having to cook it for 1 hour 15 minutes because I used a narrower and deeper dish].
It’s still cooling so it will probably be my breakfast. The instructions say to serve warm with cream or ice-cream, but I think it will be just fine at room temperature too.







