plum cake

This delightful German Plum Cake has a layer of fresh plums in the middle with a sweet, crumbly streusel on top. It&#x27;s our favorite way to use seasonal plums for baking!

German Plum Cake

all-purpose flour

sugar

cinnamon

salted butter, softened

eggs, room temperature

lemon zest

vanilla extract

baking powder

salt

plums*,

Preheat oven to 350 degrees F. Grease and...

Preheat oven to 350 degrees F. Grease and flour a 9-inch springform pan or line a 9-inch square pan with a parchment paper sling.

Cream the butter and sugar together in a...

Cream the butter and sugar together in a large bowl until light, about 2 minutes. Add the eggs, lemon zest, and vanilla, mixing well to combine.

Add the flour, baking power, and salt, mixing...

Add the flour, baking power, and salt, mixing just until combined, then spread the thick batter into the prepared pan.

Wash and slice the plums, then arrange them...

Wash and slice the plums, then arrange them in a circular pattern on top of the cake batter, completely covering the batter and slightly overlapping.

Prepare the streusel by mixing the flour, sugar,...

Prepare the streusel by mixing the flour, sugar, cinnamon, and softened butter in a bowl using a hand mixer for 1-2 minutes until it resembles crumbs. It should clump together if you give it a squeeze in your fist to make larger clumps of streusel. Sprinkle evenly over the plums.

Bake for 45-55 minutes until golden brown and...

Bake for 45-55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool for at least 30 minutes before slicing and serving. This cake is delicious both warm with a scoop of ice cream or served cold from the fridge all by itself (my personal favorite).

This delicious rustic-elegant French Almond Plum Cake features a delightfully delicate crumb infused with the flavor of almonds and the moistness of juicy plums that gently seep into the cake while baking.  It&#x27;s easy to make, works equally well with apricots or cherries, and is a guaranteed hit wherever you serve it! 

French Almond Plum Cake

plums (eg, Italian) OR apricots

lemon juice

almond flour

unsalted butter (, room temperature)

eggs (, room temperature)

almond extract

lemon zest (, finely grated)

sliced (or slivered) almonds

light dusting of powdered sugar ((optional))

whipped cream

Preheat the oven to 350 degrees F.  Grease a 8-10 inch springform (depending on how tall you want the cake. Bake a few minutes less if using 10 inch).

Place the halved stone fruits in a bowl with the lemon juice, 1 1/2 tablespoons sugar and stir to combine.  Set aside. In a small bowl combine the flour, almond flour, baking powder, and salt.  In a separate medium bowl beat the butter and sugar together.  Add the eggs, almond extract, vanilla extract and beat until smooth.   Add the dry mixture to the wet mixture along with the lemon zest and beat until combined. 

Spoon the batter into the greased springform and spread it evenly.  Place the stone fruits on top of the batter skin side up leaving a little space in between each fruit.  Sprinkle with flaked or slivered almonds.  Bake for one hour.  Remove and let cool completely.  Remove the rim of the springform pan. 

If desired lightly dust the cake with some powdered sugar.  Serve the cake as is or with a dollop of whipped cream of crème fraîche.  

We&#39;ve gathered our favorite 4th of July dessert recipes so you can celebrate with some festive treats that have been tried and tested! Any one of these desserts would be fabulous for Independence Day BBQs, Cookouts, Potlucks, or just getting the family together to watch some fireworks. Try a few of these recipes and create a full table of 4th of July desserts that will impress your guests and satisfy everyone’s sweet tooth!

4th of July Desserts: Plum Cake (+More Tasty Recipes!)

unsalted butter ((softened, plus more to grease the pan))

egg ((at room temperature))

tsp vanilla extract

milk ((any fat % is fine))

½ tsp baking powder

lb plums ((pitted and quartered, *see note))

Prep

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan (*see note).

Cream

In a large mixing bowl, cream together the butter and sugar until fluffy and light, about 3 minutes. Add the eggs and vanilla extract and continue to mix on low.

Whisk

Add the baking powder, mixed spice, and salt, and continue to mix until thoroughly combined. Alternate between adding the flour and milk, just gradually pouring in small portions at a time as you mix. Continue until smooth. (The batter should be thick.)

Transfer

Transfer the batter to your greased springform pan and smooth the top with a silicone spatula. Arrange the plums on top of the batter skin-side-up in a circular pattern so they cover a majority of the surface. Sprinkle 1-2 tablespoons of coarse sugar over the plums if desired.

Bake

Bake your plum cake for 55-65 minutes or until the top is golden and the center of the cake is set.

Cool

When ready, remove the cake from the oven. While it is still hot, run a knife around the outside edge of the cake and remove the springform. Transfer the cake to a wire rack to cool completely.

Serve

Once cooled you may slice and serve your plum cake.

This plum crumble is buttery, dense, and perfectly fruity. Top it with vanilla ice cream for a one of a kind dessert!

Classic Plum Crumble Recipe

flour

oz Unsalted Butter (very cold)

eggs

tbsp baking powder

plums

Pulse

Gather the ingredients for the crumble. Into a food processor, add the flour, sugar, butter, eggs, baking powder, and a pinch of salt. Pulse until the ingredients are well-combined.

Refrigerate

Place the crumble into the fridge while you prepare the plum filling.

Dice

Combine

In a medium bowl, combine the plums, flour, sugar, and lemon juice.

Spread

Spread half of the crumbles onto a baking sheet (13in x 18in.), followed by a layer of plum filling.

Crumble

Spread the remainder of the crumble over the plum filling.

Bake the plum crumble at 350°F for about 40 minutes or until golden brown.

This gluten free plum cake is the perfect late summer cake if you ask me. Picture a simple cake topped with fresh plums and a generous amount of buttery streusel. This traditional Austrian Plum Cake makes the perfect breakfast cake or a little something-something to serve for “Kaffee &amp; Kuchen” (Mid Afternoon Coffee Break).

Gluten Free Plum Cake

Gluten Free Multi Purpose Flour

granulated white sugar

unsalted butter,

Italian Plums

Lemon

(3/4 teaspoon) baking powder

ginger

unsalted butter, room temperature

eggs,

Combine the gluten-free flour, white sugar, cinnamon, kosher...

Combine the gluten-free flour, white sugar, cinnamon, kosher salt, and butter in the bowl of the stand mixer fitted with the paddle attachment. On a medium speed mix together until the streusel topping comes together and starts to form clumps. Transfer the Streusel topping to a small bowl and place in the refrigerator until ready to use. Use the same mixing bowl to make the plum cake batter. No need to wash it.

Preheat the oven to 350F. Lightly spray the...

Preheat the oven to 350F. Lightly spray the spring form with nonstick cooking spray and line the bottom with parchment paper. Set aside.

Using a paring knife, split the plums in...

Using a paring knife, split the plums in half.

To the mixing bowl add the white sugar...

To the mixing bowl add the white sugar and the lemon zest. Using your hands, rub the zest into the sugar.

Add the gluten-free flour, baking powder, kosher salt,...

Add the gluten-free flour, baking powder, kosher salt, and ground ginger. Add the room temperature butter, eggs, and vanilla extract. Starting at a low-speed mix until a dough forms. Increase the speed to medium-high and mix for 2 minutes. Stop the mixer halfway and scrape down the sides of the bowl.

Transfer the gluten-free plum cake batter to the...

Transfer the gluten-free plum cake batter to the prepared spring form and with a small offset knife, spread it out evenly. Place the halved plums cut side up on top of the batter slightly pressing them into the gluten-free plum cake batter. Top with all the streusel.

Bake at 350F for 55-60 minutes. The top...

Bake at 350F for 55-60 minutes. The top of the cake will be golden brown and a toothpick comes out clean.

Remove the cake from the oven and allow...

Remove the cake from the oven and allow to cool for 10 minutes on a cooling rack before removing the ring from the springform pan.

C﻿ool cake completely or serve while still warm.

T﻿o serve dust with powdered sugar.

A super easy gluten and dairy free cake recipe using ground almonds, sugar, eggs and fresh roasted plums

Gluten Free Plum Almond Cake

fresh plums,

brown sugar

ground almonds

tsp baking powder (use gluten free if needed)

tsp almond extract (optional)

flaked almonds (optional)

Preheat oven to 180°c (360°f) or 170°c (340°f) if fan assisted.

Using a small sharp knife, remove the stones from each plum and slice into small wedges. Toss in brown sugar and bake for 5-10 minutes until slightly softened. Allow to cool for 15-20 minutes until adding to the cake batter.

In a large mixing bowl, add the ground almonds, sugar and baking powder. Whisk together until combined.

Next, add the eggs and almond extract and whisk until smooth.

Add 3/4 of the cooled plums and mix together well.

Pour into a greased and lined 8 inch baking tin and scatter the remaining plums over the cake batter. Sprinkle over the flaked almonds.

Bake for 35-45 minutes until a golden brown colour has been reached all over or a skewer inserted into the middle comes out clean.

Allow to cool before slicing.

Leftovers can be tightly wrapped or stored in an airitght container for 3-5 days at a cool room temperature.

Delicious &amp; simple Vegan Upside Down Plum Cake - a great recipe to stun your friends and family with this easy, yet super tasty creation!

Vegan Plum Upside Down Cake

plums (I used plumcots)

brown sugar (14 g)

butter

all-purpose flour (200 g)

brown sugar (60 g)

tsp baking powder

coconut oil (90 g) (melted)

coconut yogurt (150 g)

tbsp aquafaba "eggs" (see notes)

tsp cinnamon

tsp ground ginger

Preheat your oven to 180C, then start by cutting your plums into thick slices. Lightly grease a 7&#39;&#39; cake tin (I used 1 tsp coconut oil to do so) and sprinkle 1 Tbsp of brown sugar across the bottom.

Tightly place the plum slices on the bottom of the cake tin, drizzle with the melted vegan butter/margarine, then place the tin in the pre-heated oven for 10 minutes.

In the meantime prepare your cake batter: Beat the Aquafaba eggs, then blend in the rest of your liquid ingredients: coconut oil, coconut yogurt, vanilla extract. Lastly add in the spices.

In a separate bowl combine the flour, brown sugar, baking powder and salt, then gently combine the dry and wet ingredients and pour them carefully onto the plums in  your cake tin.

Transfer the cake to the oven for about 40-50 minutes. Ideally check the cake with a toothpick after 40 minutes and adjust the baking time accordingly as it can depend on your oven.

Once your cake is done, remove the tin from the oven and let the cake cool down for 10 minutes before carefully removing the cake ring. Place a serving plate onto the cake and swiftly turn the cake around. Use a knife to help remove the bottom of the cake tin.

Decorate with coconut yogurt and plums before serving and keep the cake in the fridge, if you’re keeping it overnight for up to 2 days.

Caramelized plums flipped over a delicate and moist cake that soaks up all the delicious plum juices!

Plum Tarte Tatin Recipe (Cake Tatin)

plums prune plums

granulated sugar, divided

sour cream (or 1/3 cup plain yogurt)

tsp grated lemon zest

+ 2 tbsp all purpose flour, sifted

tsp kosher salt

Preheat the oven to 325°F. Generously butter an...

Preheat the oven to 325°F. Generously butter an 8 to 9-inch round dish (either a deep cake pan or a glass pyrex round dish). Rinse your plums before cutting each in half, removing the pits. Place the plums, flat side down, in your pie dish. Try to fit them in as neatly as you can without shoving in too many plums. Set aside.

To a small saucepan, add 1/3 cup of...

To a small saucepan, add 1/3 cup of water and 1 cup of the granulated sugar. Turn the heat onto medium high, allowing the mixture to come to a simmer. Do NOT stir the sugar mixture. Instead, swirl the mixture in the pan every so often. Do not take your eyes off the mixture; remove as soon as it turns a golden amber color.

Evenly pour the amber sugar mixture over all...

Evenly pour the amber sugar mixture over all of the plums. Let the liquid on the plums set. In the meanwhile, get started on your cake batter.

Cream the unsalted butter and remaining 3/4 cup...

Cream the unsalted butter and remaining 3/4 cup of sugar until fluffy. Add in the sour cream, lemon zest, and vanilla extract; mix just until combined. Add in the eggs, one at a time, stopping the mixture as soon as the eggs are incorporated.

In a separate bowl, sift the flour, baking...

In a separate bowl, sift the flour, baking powder, and salt together. With the mixer running on medium low speed, add the flour mixture to the wet mixture. Stop the mixer as soon as it's all blended in; you don't want to over mix the batter. Use a rubber spatula to scrape up any batter from the bottom and sides of the bowl and give the entire batter a good stir.

Pour the cake batter onto the sugar-set plums,...

Pour the cake batter onto the sugar-set plums, evenly spreading out the batter. Bake the cake at 325°F for about 35 to 40 minutes on the lower middle rack. Once it looks like the entire cake has pretty much set except for a small part in the center, increase the heat to 350°F to bake for another 5 minutes. You'll see the center begin to set and the top of the cake become golden. Test the cake with a toothpick inserted in the center, it should come out clean or with just a tiny crumb or two.

Let the cake rest in its pan for...

Let the cake rest in its pan for 5 minutes. Place a very large piece of parchment paper or wax paper over a flat serving plate before flipping the cake out onto the paper. The juices of the plums will probably run down the sides of the cake, which is why it's good to use the sheet of paper underneath. After about 1/2 an hour or so when the cake's juices aren't so runny, you can slide the cake off the sheet and onto the plate, or just leave as is. This is also the point in which you can dust some powdered sugar on top of the cake if you like.

From the southern region of Swabia, this popular German plum cake features a delicious yeast crust and butter streusel topping!

German Plum Cake (Zwetschgenkuchen)

milk (, *start with 3/4 and add extra to the dough

dry active yeast

butter ((1/2 cup melted but not hot))

For the Streusel:

butter (,at room temperature)

Dissolve the yeast into the 3/4 cup warm milk and let is sit for 5-10 minutes until frothy.

Place the flour, sugar and salt in the bowl of a stand mixer and pour in the yeast mixture, melted warm (not hot) butter, eggs and vanilla extract. Give it an initial stir to combine the ingredients and then attach a dough hook and knead it on the bread setting ("2") for 4-5 minutes, adding the remaining 1/4 cup milk as necessary. (The dough will be sticky but should hold together fairly well. It will not be firm enough to knead into a ball, think of it more as a thick batter.) Cover it loosely with plastic wrap and set it in a warm, draft free place to rise for an hour or until about doubled in size.

Generously butter a German Backblech extended to full length or a large jelly roll pan (at least 18 inches in length and 1 inch sides but even then the crust will be thicker than with the Backblech).

Use your hands to spread the dough out across the full length of the pan, pressing it up against the sides. (It's yeast dough so it will resist, but just keep pushing it back into position the best you can. Once you put the plums on it, those will help keep it in place.) Lay the plums close together in rows over the whole length of the dough on the sheet pan. (If you want your cake a bit sweeter you can sprinkle it *lightly* with sugar or cinnamon-sugar if you prefer more cinnamon. I emphasize "lightly" because the more sugar you add the more watery the cake will be as the sugar liquifies during baking and your streusel will also "melt" in contact with it.)

Set the pan in a warm place and let it rise for up to another hour.

To make the streusel: Place all the ingredients in a medium-sized bowl and use your fingers to bring it all together. Work with the mixture until it's thoroughly combined and forms a rough sand and clumpy texture. Sprinkle the streusel over the top of the cake.

Bake the cake on the middle rack of the oven preheated to 350 degrees for 30-35 minutes or until the top is golden.

Let the cake sit for at least 10 minutes before slicing to let some of the liquid set. Slice the cake into squares and serve.

This recipe was absolutely delicious.  I made it twice in the last week, I loved it so much.  Just like Oma made.  I suggest using the active dry yeast that is in a jar and not the individual packets.  I have had bad luck with the individual packets not being active and not becoming frothy as described in the recipe.  If you are new to yeast dough and your yeast does not get frothy after about 10 minutes I would start over with just that step.  Otherwise your dough will not rise properly.  I heat my milk until 130 degrees and use a thermometer to check temp. I used Fleischman's in a jar this time and it worked beautifully.  I will definitely be making this recipe over and over again.  Also use the Italian prune plums as suggested.  In our area the midwest I can get these in August.

I adore this recipe for German plum cake!

A truly fabulous German plum cake and I can say without hesitation, the best I've had!  Wonderful buttery flavor, sweet without being too sweet, and just the right amount of juiciness.  I will make this again!

This was superbly delicious and just as I remember it.  My Oma in Mannheim was fabulous baker and this one of the things she made for us.  It was always a favorite and I was so happy to be able to recreate it, thank you.

Plum Cake: a deliciously moist cake made with fresh, juicy plums and a rich buttery flavor. It is an easy-to-make recipe to make for any gathering that everyone will love!

Plum Cake

all-purpose flour ((180 grams))

unsalted butter softened ((113 grams))

granulated sugar (plus more for sprinkling (150 grams))

milk (room temperature (120 milliliters))

plums (pitted and quartered (4 to 6 plums))

Preheat the oven to 350°F. Lightly grease a 9-inch springform baking with baking spray.

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs and vanilla and beat until very well combined. Scrape down the bowl.

With the mixer on low, gradually add the flour mixture in 3 parts, alternating with the milk between each addition of flour. Scrape down the bowl and mix one more time. Transfer the batter to the prepared baking pan and smooth the batter with a spatula.

Top 10 plum cake recipes from across the web

The most viewed plum cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

German Plum Cake

French Almond Plum Cake

4th of July Desserts: Plum Cake (+M...

Classic Plum Crumble Recipe

Gluten Free Plum Cake

Gluten Free Plum Almond Cake

Vegan Plum Upside Down Cake

Plum Tarte Tatin Recipe (Cake Tatin...

German Plum Cake (Zwetschgenkuchen)

Plum Cake

Top 10 plum cake recipes from across the web

The most viewed plum cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

German Plum Cake

French Almond Plum Cake

4th of July Desserts: Plum Cake (+M...

Classic Plum Crumble Recipe

Gluten Free Plum Cake

Gluten Free Plum Almond Cake

Vegan Plum Upside Down Cake

Plum Tarte Tatin Recipe (Cake Tatin...

German Plum Cake (Zwetschgenkuchen)

Plum Cake

The most viewed plum cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine