Plum cake, it’s either you like it or you don’t. That’s my experience. Not everyone likes plums. During my trip through Germany, I tasted quite a few pieces of plum cake and was able to bake my own, too. I was lucky to get some great plums since the season was almost over (in Germany). These plums actually called Zwetchgens or Quetsch plums here in the USA. Zwetchgens or Quetsch plums are only available during August through October. Other plums might be available through imports during the year.
If you have never eaten plum cake, give it a try. Let me know if you liked it.
Yeast or Short Dough for Plum Cake?
German plum-cake can be made with a number of doughs ranging from yeast dough to short-cake. Some cakes are layered tightly with plums while others have a little space between each plum for the dough to rise. For this cake I added Boskoop apples, which I thought gives it a different twist. This plum cake is made with a completely different dough and will pleasantly surprise you. At least it surprised me and my friends. See recipe for more info.
Which Plums are best to use?
When buying plums look for the more tart ones such as Csar or Quetsch plums. Using sweet plums resulting in a much sweeter cake. Sweet plums also release more juice, which is than absorbed by the cake dough making it soggy. It’s really up to your personal taste. Don’t use hard plums as they are not ripe yet. Keep them in a dark place to become slightly soft to the touch. As with apple cake – tarter apples are usually preferred. In general: Sweet fruits – you would enjoy eating – are not ideal for baking. This plum cake is slightly different as it has less plums and more cake dough compared to a yeast dough.
Use Applesauce for Two Reasons.
The apple sauce in this recipe will keep the cake moist for days where other plum cakes with a yeast dough will dry out after the first or second day. Applesauce also replaces about half of the amount of butter or oil you would use otherwise. So if you have a favorite cake dough try to replace half of the oil or butter amount with applesauce. Let me know how it worked!
You can put as many apples and plums on your cake as you wish. I prefer a moderate amount of fruit so I can taste the dough, too.
- 4 large eggs
- 2 cups sugar
- 0.75 cup vegetable oil
- 1.5 cup sour cream
- Zest of 1 lemon
- 2.5 cup apple sauce
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2 tbsp dark rum
- 3 dashes of bitter almond oil
- 1 cup chopped walnuts
- 4 cups flour, sifted
- 1.5 tsp baking powder
- 1 tsp baking soda
- a sprinkle of salt
- 2 LB Quetsch plums, halved and seeded
- 4-5 large Boskoop or Granny Smith Apples, sliced in ½ inch wedges
- Mix eggs and sugar until foamy about five minutes with an electric mixer.
- Incorporate oil and then sour cream.
- Add apple sauce and all other flavors.
- Mix flour, salt, baking soda and baking powder together.
- Stir flour mixture slowly under the eggs until well incorporated.
- Do not over mix.
- Cut plums in half and remove the seeds. Than cut each plum half way through the center. They just look better that way.
- Spread batter evenly over greased and floured baking pan.
- Alternately place one row of Quetsch plums and one row of apples on top of batter. Depending on your size of baking pan you might have left over fruit.
- Bake cake in a preheated oven for about 45-50 minutes at 350 Degrees Fahrenheit or 175 Degrees Celsius.
What’s your thoughts on this?
Have you tried Plum cake before? Did you like it?
To reduce calories in your cake have you replaced the oil with applesauce yet?
Do you prefer yeast over short dough? What’s your favorite dough for cake?