Oh, German Plum Cake! This recipe is an absolute treasure, a true taste of Germany that I just adore. It’s one of those cakes that feels both incredibly special and wonderfully comforting. When those sweet plums bake down on top of that tender, slightly sweet base, it’s just pure magic. I’ve been making this German Plum Cake for years, and every single time, it transports me right back to cozy afternoons. It’s not just a cake; it’s a little slice of tradition that’s surprisingly simple to bring into your own kitchen.
Crafting Your Perfect German Plum Cake: Ingredient Essentials
To get that truly authentic flavor and texture for your German Plum Cake, you’ll want to gather a few key players. Don’t worry, it’s nothing too complicated! It’s all about using good quality ingredients that let the natural sweetness of the plums really shine through. Having everything prepped and ready makes the whole baking process so much smoother, and believe me, it’s worth it!
Cake Base Ingredients for German Plum Cake
For the cake itself, we’re keeping it simple and classic. You’ll need all-purpose flour, of course, and some granulated sugar to sweeten things up. The magic really happens with softened butter – make sure it’s not melted, just nice and soft so it creams beautifully. One large egg brings it all together, and a splash of milk keeps the batter moist. Don’t forget the baking powder for a little lift, a touch of vanilla extract for that irresistible aroma, and a pinch of salt to balance all the flavors. It’s a straightforward mix that creates the perfect tender base for our plums.
The Star of the Show: Fresh Plums
Now for the star! You’ll need about 2 cups of fresh plums. Look for ones that are ripe but still a little firm, so they hold their shape when baked. We’ll pit them and then cut them in half. It’s super important to have them ready to go before you start assembling the cake!
Sweet Topping for Your German Plum Cake
And what’s a plum cake without a little something extra on top? It’s just a tablespoon of granulated sugar mixed with half a teaspoon of cinnamon. This simple little sprinkle over the plums before baking gives it that perfect sweet, warmly spiced crust that’s just divine. It’s the finishing touch that makes this German Plum Cake irresistible.
Step-by-Step Guide to Creating a Delicious German Plum Cake
Alright, let’s get baking this amazing German Plum Cake! It really is as straightforward as it looks, and honestly, the process itself is pretty enjoyable. Just follow these steps, and you’ll have a beautiful cake that smells incredible coming out of the oven.
Preparing the Cake Batter
First things first, get that oven preheated to 375°F (190°C). While it’s warming up, make sure you grease and flour your 8-inch round cake pan. This is super important so the cake doesn’t stick! Now, grab a big bowl. You’ll cream together the softened butter and the 1/2 cup of sugar. Beat them until they’re nice and fluffy – this is where you build the base for a tender cake. Then, mix in the egg and that lovely vanilla extract until everything is well combined. In a separate bowl, just whisk together your flour, baking powder, and salt. Now, here’s a little trick for a great texture: gradually add the dry ingredients to the wet, alternating with the milk. Start and end with the dry stuff. Mix it *just* until it all comes together. Seriously, don’t overmix it, or you’ll end up with a tough cake, and we want a tender German Plum Cake!
Assembling Your German Plum Cake
Once your batter is ready, gently pour it into that prepared cake pan. Spread it out evenly so you have a nice, level surface. Now comes the fun part – arranging the plums! Place your halved plums cut-side down right on top of the batter. Try to pack them in there nicely; they’ll sink a little as they bake, which is exactly what we want. Then, in a tiny bowl, mix together that last tablespoon of sugar with the cinnamon. Sprinkle this magical mixture all over the plums. It creates this lovely, slightly crisp topping that’s just perfect with the soft fruit and cake.
Baking and Cooling Your German Plum Cake
Now it’s time for the oven! Pop that pan into your preheated oven and let it bake for about 30 to 35 minutes. You’ll know it’s ready when a wooden skewer (or a thin knife) poked right into the center comes out clean. No wet batter clinging to it! Once it’s done, let the cake cool in the pan for about 10 minutes. This little bit of cooling time is crucial; it helps the cake set up so it won’t fall apart when you try to get it out. After those 10 minutes, carefully invert the cake onto a wire rack to cool completely. Patience here means a perfect-looking German Plum Cake!
Why You’ll Love This German Plum Cake
Honestly, there are so many reasons this cake is a winner! It’s just so rewarding to make, and the results are always fantastic. Here’s why I think you’ll fall in love with it too:
- Super Easy to Make: Seriously, the batter comes together in minutes, and arranging the plums is a breeze. Perfect for a weeknight treat or a relaxed weekend bake.
- Incredible Flavor: The sweet, slightly tart plums baked into a tender, buttery cake with that hint of cinnamon? It’s a match made in heaven.
- Classic Comfort: It’s a traditional German dessert for a reason! It just hits that spot for comforting, homemade goodness.
- Beautiful Presentation: Even with its simple nature, the way the plums bake down makes it look absolutely gorgeous on a plate.
Tips for Baking the Ultimate German Plum Cake
Want to make sure your German Plum Cake is absolutely perfect? I’ve picked up a few tricks over the years that really make a difference! First off, don’t skimp on the quality of your plums. Ripe but firm is key, and make sure they’re pitted really well – nobody wants to bite into a pit! Also, remember that creaming the butter and sugar until it’s really light and fluffy? Don’t rush that step! It’s what gives the cake its lovely texture. And when you’re mixing in the dry and wet ingredients, just mix until it’s combined. Overmixing is the enemy of a tender cake, trust me!
Another thing: that little sprinkle of cinnamon sugar on top? It’s small but mighty! Make sure you distribute it evenly over all the plums so you get that sweet, spiced crust in every bite. When it comes to baking, ovens can be a bit quirky. I always check my cake a few minutes before the suggested time. If the center looks done but the edges are browning too fast, you can always loosely tent it with foil. And about cooling? Letting it sit in the pan for that initial 10 minutes is crucial for preventing it from falling apart when you turn it out. Enjoy your baking adventure!
Variations for Your German Plum Cake
While this classic German Plum Cake is absolutely divine as is, sometimes it’s fun to switch things up! If plums aren’t in season or you’re just craving something a little different, you can totally swap them out. Ripe apricots or even peaches work wonderfully in this cake – just halve them and arrange them on the batter like you would the plums. For a little extra texture and nutty flavor, try adding about a quarter cup of chopped almonds or pecans to the cinnamon-sugar topping. You could even mix a tablespoon of finely chopped candied ginger into the batter for a little spicy surprise. Get creative and make this cake your own!
Serving and Storing Your German Plum Cake
This German Plum Cake is utterly delightful served warm, fresh from the oven. The plums are soft and jammy, and the cake is so tender. If you want to make it extra special, a little dollop of whipped cream or a spoonful of vanilla ice cream is just heavenly alongside it. It’s also wonderful at room temperature, making it perfect for picnics or afternoon tea. If you happen to have any leftovers (which is rare in my house!), just wrap the cooled cake tightly in plastic wrap or pop it into an airtight container. It should stay lovely for about 3-4 days. Honestly, it’s delicious any way you slice it!
Understanding the Nutrition of German Plum Cake
Just a little note on the nutrition info you might see for this yummy German Plum Cake: those numbers are always an estimate, you know? They can change a bit depending on the exact brands of ingredients you use and how ripe those lovely plums are. So, think of it as a general guideline rather than super precise science! For more information on baking, you can check out King Arthur Baking.
Share Your German Plum Cake Experience
Have you tried making this incredible German Plum Cake? I would absolutely LOVE to hear all about it! Did it turn out just as you hoped? What did you think of the flavor? Please, leave a comment below and tell me all your baking adventures – and don’t forget to rate the recipe if you enjoyed it! If you’re looking for other delicious bakes, you might enjoy our Coconut Lemon Curd Thumbprint Cookies.
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Perfect German Plum Cake: 1 Amazing Taste
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic German plum cake, also known as Zwetschgendatschi, featuring sweet plums atop a tender cake base.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/4 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh plums, pitted and halved
- 1 tablespoon granulated sugar (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and spread evenly.
- Arrange the halved plums cut-side down over the batter.
- In a small bowl, combine the remaining 1 tablespoon of sugar and cinnamon. Sprinkle this mixture evenly over the plums.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- You can use other stone fruits like apricots or peaches if plums are not available.
- A dusting of powdered sugar before serving is a nice touch.
- Serve warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: German Plum Cake, Zwetschgendatschi, Plum Cake, Fruit Cake, German Dessert