Plum and damson cakes

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Photo: German plum cake (great with whipped cream)

I’ve been trying to re-assemble my lost plum cake recipes. I think, these are it!

First of all, I nearly broke my oven this autumn trying to bake a German damson and plum cakes. One lot of plums was very juicy, and the juice ended up running into the gas ignition part, which wasn’t so good. After my best cleaning efforts, the oven was grumpy for months. It’s working okay again now… This, however, shouldn’t put you off making plum cakes… They are the tastiest cakes ever!

German damson/plum cake (yeast dough)

375 g flour (wheat, spelt or mixture)
1 packet of dry yeast (if you can get hold of it, use fresh yeast)
125 ml warm milk
60 g sugar
salt
vanilla sugar or flavouring
1 egg
70g butter
grated lemon rind

Combine all ingredients. Adjust texture of dough with warm milk and flour (dough should be soft and bouncy).
Leave dough to rise.
Knead and slap dough about for as long as your arms, hands and patience allow (put some good music on or chat to a friend).
Roll out dough onto a baking tray. Put cored and opened damsons or plums on top and leave to rise again. Before putting the dough into the oven, top the fruit with sugar (especially if you use sour damsons) or honey, and, if you like, some chopped almonds.

Oven: 160 degrees for 25-35 mins.

Serve warm or cold. Goes with whipped cream, pouring cream and/or ice cream.

 

Plum cake with crumble topping

For the dough:

150 g plain flour
120 g (golden) caster sugar
120 g soft butter
1 tsp baking powder
2 eggs
vanilla flavouring or vanilla sugar
1 pinch of salt

plums depending on size, you need about a dozen or less

For the crumble topping:

roughly 60 g of butter, 60 g caster sugar
120g plain flour
pinch of salt, pinch of baking powder
optional: chopped almonds (I always use them), vanilla sugar or flavouring (some people use a bit of cinnamon, but make sure it’s not overpowering)

Combine the ingredients for the dough. Spread into a round or square baking tin (I use a square 7×7 inch tin).
Pit the plums, open them to butterfly shape or half them, and arrange them on them on top of the dough.
Make the crumble and spread it over the plums. You can also put some extra sugar on the plums. Lastly, finish off with some chopped almonds.

Bake at Gas Mark 4 (approx. 180 degrees celsius) for about 45 mins.

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