I have to pass this recipe onwards. I found it on the internet (can't remember the site) and it's absolutely delicious. This is so easy to make and it looks great, too.
German Plum Cake
1/2 C unsalted butter (room temp) 1/2 C sugar 2 eggs 1 C Flour 1 tsp. Baking Powder 1/2 tsp salt 1/2 tsp. almond extract Italian Plums (Prune Plums), stones removed, cut into wedges, enough to cover top of cake. 1/2 C sugar 1 tsp. Cinnamon
Cream the butter and sugar together. Add eggs and almond extract. Mix together flour, baking powder and salt. Add to butter mixture. Butter 9x9" pan. Spread batter into pan. Press plum wedges into top of batter. Sprinkle topping (sugar/cinnamon mix) over plums. Squeeze a little lemon juice over plums if you have it. Bake 375* for 40-45 minutes.
That's the original recipe. My Mom used to make a Plum Cake with a yeast dough and streusel on top. So I decided to put streusel on top of the plums in this recipe, baked it in a spring-form pan and it was marvelous. It looks super when it's taken out of the pan and one would impress any guest or family member. Once the fruit is prepared, the cake could be in the oven within 10 minutes. Very easy to prepare.
Streusel:
room temp butter (amount depends on size of cake. For this size, I used about 1/4 C unsalted butter) sugar (start with about 1/4 C) flour (start with about 1/4 C)
Put the three ingredients into a bowl. With your hands, mix these together by rubbing between your palms. If the mix is too "buttery" (rather moist and oily), add more flour (2-3 Tbsp at a time) and, if desired, a bit more sugar to get a crumbly consistency. The streusel should be soft but not "oily". It should have a dry feel to it. Sprinkle streusel over fruit. Add about 5 minutes to the baking time.
I have made this cake with Prune Plums and Peaches. Both were delicious. The peaches were a bit juicy and some of the streusel was moist from the juice (but it was baked through). Remember to squeeze as much fruit onto the cake top as you can. Fruit tends to shrink when baking. The cake dough will rise between the fruit regarless of how tightly its packed together. The plums I used were a bit sour so I sprinkled some sugar over the plums and then added the streusel. I think this cake would be good with almost any fruit, especially apples or cherries. Using frozen fruit would make this a very easy and quick cake to make.
This is so easy to make and it looks great, too.
German Plum Cake
1/2 C unsalted butter (room temp)
1/2 C sugar
2 eggs
1 C Flour
1 tsp. Baking Powder
1/2 tsp salt
1/2 tsp. almond extract
Italian Plums (Prune Plums), stones removed, cut into wedges, enough to cover top of cake.
1/2 C sugar
1 tsp. Cinnamon
Cream the butter and sugar together. Add eggs and almond extract.
Mix together flour, baking powder and salt. Add to butter mixture.
Butter 9x9" pan. Spread batter into pan.
Press plum wedges into top of batter. Sprinkle topping (sugar/cinnamon mix) over plums.
Squeeze a little lemon juice over plums if you have it.
Bake 375* for 40-45 minutes.
That's the original recipe.
My Mom used to make a Plum Cake with a yeast dough and streusel on top. So I decided to put streusel on top of the plums in this recipe, baked it in a spring-form pan and it was marvelous. It looks super when it's taken out of the pan and one would impress any guest or family member.
Once the fruit is prepared, the cake could be in the oven within 10 minutes.
Very easy to prepare.
Streusel:
room temp butter (amount depends on size of cake. For this size, I used about 1/4 C unsalted butter)
sugar (start with about 1/4 C)
flour (start with about 1/4 C)
Put the three ingredients into a bowl. With your hands, mix these together by rubbing between your palms. If the mix is too "buttery" (rather moist and oily), add more flour (2-3 Tbsp at a time) and, if desired, a bit more sugar to get a crumbly consistency.
The streusel should be soft but not "oily". It should have a dry feel to it.
Sprinkle streusel over fruit. Add about 5 minutes to the baking time.
I have made this cake with Prune Plums and Peaches. Both were delicious. The peaches were a bit juicy and some of the streusel was moist from the juice (but it was baked through).
Remember to squeeze as much fruit onto the cake top as you can. Fruit tends to shrink when baking. The cake dough will rise between the fruit regarless of how tightly its packed together.
The plums I used were a bit sour so I sprinkled some sugar over the plums and then added the streusel.
I think this cake would be good with almost any fruit, especially apples or cherries. Using frozen fruit would make this a very easy and quick cake to make.