First time I tried this cake was at the Frankfurt airport, when my husband and I were going home from a holiday, and we had a layover there. I absolutely fell in love with the cake! It is juicy, a little sweet and sour from the plums. It has just enough dough underneath the plums and just enough crunchy topping for the most exciting texture! It also looks beautiful!
German plum cakeCourse: Desserts
200 gr plain flour
3 gr dry yeast
30 gr caster sugar
Pinch of salt
120 ml finger warm milk
1 egg yolk
40 gr butter+some for the pan
10-12 plums, enough to cover the top
30 gr ground almonds
4 tbsp demerera sugar
1 lemon, only the zest
A dash of cinnamon
30 gr flour
20 gr demerera sugar
Pinch of salt
Dash of cinnamon
30 gr butter
20 gr raw almonds
- Grease a 22cm loose bottom cake tin and line with parchment paper.
- Melt the butter and leave to cool.
- In a large bowl add flour, yeast, sugar, salt then mix. Add egg yolk, milk and melted butter and mix until the dough is smooth, soft and not sticky. Try not to add too much extra flour.
- Place the dough in a baking tin, cover with kitchen towel and leave in a warm place until it doubles in size. This takes around one and a half hours.
- Cut the plums in halves, remove stones.
- In a small bowl mix demerera sugar, lemon zest and cinnamon.
- When the dough has risen, flatten it with hands, sprinkle over with ground almonds and cover the top with plums. Sprinkle over with the sugar mixture. Cover with kitchen towel and leave in a warm place for around 20min.
- Preheat the oven to 200° C.
- Melt the butter for the streusel topping. Chop the almonds not too finely.
- In a bowl combine flour, sugar, cinnamon and salt then add melted butter and chopped almonds.
- Sprinkle over the cake and bake for around 40min or until golden brown. Leave to cool slightly before serving.