Apple Plum Cake – A Favorite in Germany

 

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.

Apple Plum Cake   A Favorite in Germany

German Apple Plum Cake

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.

Apple Plum Cake   A Favorite in Germany

German Plum Cake

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.

Apple Plum Cake   A Favorite in Germany

Apple Cinnamon Cake Batter

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!

Apple Plum Cake   A Favorite in Germany

Greased and flour-dusted cake pan

 

Apple Plum Cake   A Favorite in Germany

Apple Plum Cake Preparation

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.

Apple Plum Cake   A Favorite in Germany

German Apple Plum Cake Platter

 

 

4.0 from 1 reviews

German Apple Plum Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert, Cake, Baked Goods
Serves: 8
Ingredients
  • 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
Instructions
  1. Mix eggs and sugar until foamy about five minutes with an electric mixer.
  2. Incorporate oil and then sour cream.
  3. Add apple sauce and all other flavors.
  4. Mix flour, salt, baking soda and baking powder together.
  5. Stir flour mixture slowly under the eggs until well incorporated.
  6. Do not over mix.
  7. Cut plums in half and remove the seeds. Than cut each plum half way through the center. They just look better that way.
  8. Spread batter evenly over greased and floured baking pan.
  9. 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.
  10. Bake cake in a preheated oven for about 45-50 minutes at 350 Degrees Fahrenheit or 175 Degrees Celsius.
Notes
I used baking powder and baking soda for a reason. Baking soda works well with acids and sour cream. Since I have plenty of acids in this cake it makes sense to use both. Make sure to bake the cake immediately after mixing and assembling the fruit. Otherwise the plum cake will fall. Tip: If you like crumbs on your cake this is the one to do this. If you don’t like the flat baking pan you could use your loaf pan. Just make sure to use about half the amount of fruit and cut them into small pieces. Otherwise the fruit will fall to the bottom of the cake.

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?

Apple Plum Cake   A Favorite in Germany
Apple Plum Cake   A Favorite in Germany

Comments

  1. That looks fantastic! I love that kind of cake!

  2. Yes, I have tried plum cake before and love the tartness of it. That’s a great tip about the applesauce.
    Suzanne Perazzini recently posted..Lasagna made by three generations of Italian womenMy Profile

  3. I had a german girlfriend who insisted in paying a ridiculous price for “quality” plums in order to make me this. I felt bad, because I ended up absolutely hating it!

    (We’re not together anymore, lol)
    Luis recently posted..WordPress 3.5 Beta 2My Profile

  4. apples + plum lovely combo what a nice treat ? please pass me some
    Maria recently posted..Goan Peri Peri SauceMy Profile

  5. Hallo, Dein Artikel hier ist wirklich nett.

    Normalerweise lese ich nicht bis zum Ende, allerdigs war das wirklich mal ein toller Artikel.
    Bin jedoch nur durch Zufall über Yahoo auf Deine Culinarischen Blog aufmerksam geworden.
    Pflaumenkuchen ist einer meiner lieblingskuchen. I mag Deinen tip mit der Apfelsosse. Das ist auch etwas neues und werde es mal ausprobieren.
    Vielen Danke und weiter so!

  6. Your Apple Plum Cake recipe looks delicious and I want to give it a try. But, I could not find a pan size noted anywhere. What size pan do you recommend? Can I use an 11 inch round tart pan that is 1 1/8 inch deep? In the recipe it does not say to peel the apples, but in the photo the apples appear to be peeled. I will assume the apples should be peeled. Thanks.

    • Hi Bill,
      Thank you for your kind comments. I used a large flat standard baking pan. Yes you can use a round 11 inch baking pan. You were right the apples are peeled in this recipe. Thank you for pointing this out.

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