German Plum Cake Recipe

German Plum Cake Recipe

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German Plum Cake Recipe – Quark Oil Dough

The German Plum Cake Recipe is prepared with a quark oil dough/crust and Italian plums/prunes, and the topping is cinnamon crumbles. If the quark is not available, sour cream and Greek yogurt work fine too. The cake tastes best when it is still a little warm. Served with whipped cream, delicious.

Ingredients for the German Plum Cake Recipe:

  • 1000-1200 g (2.2-2.64 lb) of Italian plums/prunes
  • 200 g (7.05 oz) of flour, all-purpose
  • 125 g (4.4 oz) of quark, low fat OR sour cream OR Greek yogurt
  • 3 tablespoons of sugar
  • 1 egg, XL
  • 6 tablespoons of oil, (I used sunflower oil)
  • 2 teaspoons of baking powder
  • 1 package of vanilla sugar OR 1 teaspoon of vanilla extract
  • 1 pinch of salt

Ingredients for German Plum Cake Recipe

Ingredients for the crumbles:

  • 100 g (3.52 oz) of flour, all-purpose
  • 75 g (2.64 oz) of butter, soft
  • 1 package of vanilla sugar OR 1 teaspoon of vanilla extract
  • ½-1 teaspoon of cinnamon
  • 1 pinch of salt

Ingredients for the crumbs

Preparation of the Plum Cake:

Wash the plums with warm water, cut them in half so you can easily remove the pits. Make sure the fruit is still kept in one piece. Make a cut in the center of each half to the middle. Place aside.

Add the quark or substitute, egg, and oil, sugar, vanilla sugar, and salt in a bowl and beat with a handheld mixer until the ingredients are combined and creamy.

Mix the flour with the baking powder and sift it into the bowl with the quark mixture. Continue beating with the kneading hooks of the handheld mixer until the dough holds together and is elastic. If necessary, knead the dough with the ball of your hand. If the dough is too moist and sticky, add some more flour.

Preparation of the Crumbles:

To make the crumbles, mix the ingredients in a bowl having the butter on top. Using your hands, work the ingredients between your fingers. Make sure that all the butter is worked into the crumbs. Be careful not to knead too much, or you create a dough rather than crumbles. The crumbles are done, when they fall back in the bowl when you rub them between your hands.

Finishing of the Cake:

Cover a springform 26/28 cm – 10/11 in with the baking paper. Spread the dough onto the bottom of the springform using your hands. Press your pointing finger into the dough to create an edge. Place the plums onto the dough, starting with a circle. Spread the crumbles evenly on top.

Preparation of dough   Adding the Plums   Spreading the Crumbles

Baking of the Cake:

Preheat the oven to 180°C – 360°F.  Place the cake onto the middle roast and bake for 40-45 minutes.

To make my plum cake in a springform click here and the plum cake on a sheet prepared with yeast dough click here.

German Plum Cake Recipe