Plum Cake Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Here I show you my Plum Cake Recipe. What do we remember from childhood?
The most loving woman of whom I could say at home back with my parents:
“With grandma I can!” And she always baked so beautifully too, namely the most amazing plum cake in the world!
I learned a few things from Grandma’s cake recipe. I would like to pass this wonderful heritage on to you today.
One thing first: the cake recipe is with the so-called plums, which are also plums.
Have fun in your bakery, maybe grandma will come over to eat the cake!
Table of Contents
1. Recipe Plum Cake
How Grandma did it step by step, I explain to you in detail and many photos now in the recipe section.
In good memory of grandma! Have fun baking!
Baked, photographed and written down by chef Thomas Sixt.
Total Time 50 Min.
Simple tutorial for baking plum cake.
|1||tsp||lemon abrasion (I’ll have an organic lemon.)|
|18-36||pc||plums or damsons (washed and without stones)|
Wash, halve and stone the damsons.
Marinate the plums in sugar and cinnamon.
Preheat oven at 190°C hot air.
Grease the cake tin, 24 cm diameter, with enough butter.
I always like to use a kitchen paper instead of a kitchen brush.
Beat the whipped eggs, sugar, lemon grater and vanilla sugar until foamy for 4 minutes.
Add baking powder, flour and butter to the mixture and mix for another 3 minutes.
Add some brown rum to the dough.
The dough must fall from the spoon tear-resistant.
If the rum makes the dough too soft, add some flour.
Pour in dough
Pour the cake mixture into the baking tin and spread evenly with the cake spatula.
Put on fruit
Place the plum halves marinated with sugar and cinnamon, inside down, in the dough.
Bake the plum cake for 30-35 minutes at 180°C, remove the ring from the baking tin while still hot and allow the fruit cake to cool.
Add powdered sugar
Sprinkle the cake with icing sugar for decoration.
Use a fine sieve.
2. Nutritional Information
3. Plum or Damson for the Cake
- The damson is a subspecies of the plum.
- The fruits of the damson are blue. The plum fruits can be blue, red or yellow.
- Plums are roundish, damsons rather elongated-oval.
- Plums are often larger than damsons.
- Damsons have a distinct seam, plums have a weaker seam.
- The core of the ripe damson can easily be separated from the flesh, the core of the ripe plum cannot.
- Plums disintegrate during cooking, while damsons retain their shape.
Damson plums are dimensionally stable and easy to process.Tip from Chef Thomas Sixt
This is an important reason why plum cakes are usually topped with damsons.
4. Sponge Dough Tips for Plum Cake
The nostalgic plum cake with sponge mixture not only succeeds grandma but also us. It is easy and quick to make. First I start with the fruit topping:
- Wash the plums, pat dry, halve and pit them.
- Marinate the plum halves with cinnamon and sugar in a bowl.
- I spread the cake tin with plenty of soft butter.
Preheat oven at 190 °C hot air. You can bake the cake on top or bottom heat. There you should preheat at about 200 °C and bake. Then it’s time for the dough preparation:
- Mix the ingredients as shown in the order shown below in the recipe section.
- The dough should have a nice volume, which means we stir the dough for a very long time.
- The plum goes well with rum. Some rum therefore, do not drink but stir into the dough 😉
5. Other Cake Recipes
Comments, Cooking Questions and Answers
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