Our Favorite Late Summer Plum Cakes

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Our favorite late summer plum cakes
Our favorite late summer plum cakes

Plum cake recipes belong in every good cookbook! After all, what could be better than a slice of warm plum cake on a late summer afternoon? We present the best recipes from the BRIGITTE test kitchen here.

Plum Cake From Plate

Ingredients: For 15 Piece

For the topping & brittle:

  • 1 kilogram of plums
  • 81¼ grams of butter (liquid)
  • 125 grams of sugar
  • ⅓ TL Zimt
  • 3¼ EL Milch
  • 93¾ Grams of walnuts
  • 62½ Gram Almond leaves

For the dough:

  • 125 grams of whipped cream
  • 93¾ grams of sugar
  • 1¼ packet of vanilla sugar
  • ⅔ Price Salz
  • 250 Gram Dinkelmehl (Type 630)
  • ⅔ Päckchen Weinsteinbackpulver
  • 3¼ Bio-Owner
  • ⅔ Bio-Litrone

Preparation :

  • For covering
  • Rinse, dry, halve and stone the plums.
  • For the dough
  • Using a hand mixer, beat the cream, sugar, vanilla sugar and salt for 2-3 minutes until fluffy. Mix flour and baking powder, add alternately with the eggs. Rinse the lemon, dry it and
  • finely grate 1 teaspoon zest, squeeze out the juice. Stir in both.
  • Preheat the oven to 180 degrees, fan 160 degrees, gas mark 3.
  • Spread the dough onto a baking sheet lined with parchment paper. Push the plums into the dough at a slight angle. Place in the middle of the oven and bake for about 15 minutes.
  • For the brittle
  • Heat the butter, sugar, cinnamon and milk while stirring. Roughly chop the walnuts, stir into the butter-sugar mixture together with the flaked almonds.
  • Take out the cake and spread the nut mixture over it with a tablespoon. Bake the cake in the oven for another 15-20 minutes until golden brown. Best served lukewarm.

Which Plums are Suitable for Plum Cake?

Basically, you can use any plum you can get your hands on in plum cake recipes . But: There are about 2,000 plum varieties and each has its own characteristics. For example, some varieties lose a lot of water , making the cake soggy and soggy. Plum cake is best when you bake it with plums. Ideally they should be quite ripe but not too soft.

The choice of plums also depends a bit on taste. The following applies: early, juicy plums tend to lose their sweetness when baked; Plums that ripen later tend to be sweeter when baked . Of course you can also help with a bit of powdered sugar if the cake is too sour. However, whether the plum cake will be soggy depends more on the dough than on the plums.

How does Plum Cake not go Soggy?

A good trick if you want to prevent your fruit cake from getting soggy: Before topping, sprinkle finely ground biscuit crumbs on the dough or spread the base with pudding . The custard (e.g. vanilla pudding) acts as a protective wall and absorbs the liquid from the plums so that they don’t get into the batter.

However, it helps if you use plums instead of early plums in your plum cake recipes . The individual fruits should not be too soft. Then cut the plums in half and place them on top of the plum cake, always with the inside facing up . This way the liquid does not get into the cake base.

And last but not least: Always sprinkle your cake with sugar at the very end . Otherwise, it extracts the juice from the fruit and lets it soak.

What is The Best Way to Store Plum Cake?

Plum or plum cake is not particularly suitable for long-term storage. Because it is relatively damp, it tends to mold quickly. It should therefore be eaten as soon as possible after baking . The cake belongs in the fridge by the second day at the latest , even if that will make the yeast base hard and dry. It is better to freeze the cake in portions and then thaw as needed.

Can You Freeze Plum Cake?

Yes absolutely! If you can’t manage to eat all of the plum cake in time, it’s best to freeze it in batches. Ideally, you should put a bit of foil or parchment paper between the individual layers so that they don’t stick to each other when defrosting. We also explain how you can freeze whole plums.

Especially tasty: After defrosting and before serving, bake briefly again (a few minutes at 160 degrees circulating air). This makes it really airy again and the crumbles wonderfully crispy. Plum cake always tastes freshly baked! Alternatively, you can find out how to preserve plums here.

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