The most delicious plum cake recipes
Sweet cake parade with cheeky little fruits
Kategorien: Recipes Baking Food and Drink Children Hobby
Matching the late summer harvest variety, the blue-violet fruits present themselves colourful, tasty and deliciously seductive. Plums are ideal for baking, as they retain most of their shape. A delicious plum cake is a classic in the kitchen, which tastes good to young and old and can be enjoyed without regret. Because plums not only taste good, they are also healthy.
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Plums or prunes - what is the difference?
Plums are bigger and rounder than plums. Although the flesh of the plum is firmer, it falls apart during cooking or baking. This is why plums are more likely to be processed into juices and jams.
Plums are tasty and healthy
Plums are oval, blue-violet in colour and have a soft, yellow flesh that usually separates well from the stone. The fruits have a sweet-sour taste and are very suitable for delicious variations of different plum cakes. Plums are ripe for consumption from August to October.
Plums have a high vitamin content, especially vitamin B. This has a positive influence on the nervous system and metabolism. In addition, they contain a lot of trace elements and minerals. It is pleasing that plums can be eaten without regret, because their fat content is almost zero.
Practical kitchen tips for stone fruit
Harvest or buy plums only when ripe. Never pick green, because plums do not ripen as compared to plums. Remember, the fruits have a limited shelf life. Fresh fruit can be kept in the refrigerator for about a week. It is best to store the plums in the vegetable bin.
Washed and removed from the stone, you can freeze the plums. This way you always have fruit ready to hand for a plum cake.
Tip: You should always remove the scented film - that is the fine, whitish coating. The coating protects the plums from drying out, but may contain harmful substances. The film can be easily removed by washing or polishing.
Do you feel like a juicy plum cake now?
Fresh, tasty and quickly prepared, here are our favourites:
Sand cake with plums: 150 g butter, 75 g icing sugar, 75 g granulated sugar, 3 eggs, some grated lemon rind, 1 pinch of salt, a pinch of vanilla sugar and cinnamon, 150 g plain flour, butter and flour for the baking tray, 600 g plums, 50 g granulated sugar, cinnamon for sprinkling and possibly wafers
Preparation:
Cream the butter with the icing sugar, the egg yolks, the vanilla sugar and the finely grated lemon zest. Whisk the egg whites with a pinch of salt and the granulated sugar to snow. Then alternately mix flour and snow carefully into the butter. Spread the mixture about two centimetres thick on the buttered and floured baking tray. Then cover the dough with the washed and halved plums. Sprinkle with the cinnamon and sugar mixture and bake in the oven at medium heat until light yellow.
Kitchen tip: If you place wafers on the sand dough before covering with the plums, the fruit will not sink into the dough.
Grandmother style plum cake Ingredients: 200 g butter, 400 g flour, 2 tablespoons icing sugar, 1 pinch of salt and 2 eggs
For the filling: 700 g plums, 2 tablespoons sugar, 3 tablespoons lemon juice and 2 - 4 cl rum
Preparation:
Preheat the oven to 170 degrees Celsius top and bottom heat. Put butter, flour, sugar and salt in a bowl. Beat the eggs into it and quickly knead to a smooth dough. Line the springform pan with baking paper.
Roll out two thirds of the dough on a floured work surface four millimetres thin. Line the springform pan with the dough. For the filling, core the plums and mix them with sugar, lemon juice and rum. 
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Fill the plum mixture into the springform pan just below the rim. Roll out the rest of the dough to a thickness of about two centimetres and place it as a grid over the plum cake. Cut off the protruding edges of the dough. Press the remaining edge firmly together with your fingers. Finally, bake in the middle of the oven for 60 minutes until golden brown.
