Posts Tagged ‘German plum cake’

For any of you out there who wished I had posted the recipe for this yummy German Plum Cake, (see earlier post), I apologize. There are just times when work is going at a crazy tilt, and I really can only post as much as I can. Sometimes, there’s no time to post at all! And remember, if you ever want a recipe, you can always post your request in Comments. (You know who you are 😉 )

That said, here is the recipe for this easy and delicious dessert.

Preheat oven to 400˚


2 C. flour
2 Tbsp. sugar
1/2 tsp. salt
1 C. butter
2 egg yolks
2 Tbsp. milk
Approx 10 Italian prune plums

Combine flour, sugar, salt together and work in butter, egg yolks and milk. Cover bottom and halfway up the sides of a 9″ x 9″ x 2″ pan. Mix all ingredients in the pan. Press firmly.

Arrange plum halves in parallel rows. Mix together 3/4 C. sugar and 2 Tbsp. cornstarch and sprinkle evenly over all.

Bake approx. 30 minutes or until crust is done, not too brown.

Could it be easier?

This can also be made with peach or apple slices, in which case, mix in desired amount of cinnamon with the topping sugar  for apples. (maybe for peaches, too!) Prune plums have a very short season; if you can’t find them,  regular plums would probably be good – I might try Black Friar.

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For the moment we’ll forget the irony of a German Plum Cake being made with Italian prune plums; I’m guessing it’s so because they’re perfectly delicious in it! This is one of my truly favorite recipes to make. It’s surprisingly easy, absolutely delicious, (assuming you think great baking includes butter, sugar and eggs), and always comes out fabulous. What more could one want?

Above, prepped in a flash and ready to go in the oven …

I don’t know where my mom originally got the recipe, but I’ve been making it for years. Five simple ingredients in the crust, which you mix right in the pan, fresh fruit, and two ingredients on the top. Voila! The Italian prune plums are the basic recipe, but it’s easily adapted to peaches or apples with just a bit of cinnamon added to the topping sugar.  In fact, I was planning to stop at the farmstand for peaches for my Labor Day dessert contribution – summer’s last hurrah – after grocery shopping, but while in the supermarket, thought to check on the plums.

Much to my surprise, there they were! I asked how long they’d be in stock. Two or three weeks tops the produce manager told me! Plums it is then.

Crumbly butter crust, sweet fruit and some good vanilla ice cream. Does it for me!

p.s. I have now added the recipe for this here.

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