I am sitting here and thinking about a proper name for this delicious plum cake… Plum Cake alone would just be too boring when in reality this cake is everything but boring! Simple, yes. But boring, no! In Germany there are quite a few different words for this sort of cake, so I decided to call it German Plum Cake. Before there were leavening agents like baking powder or baking soda, cakes were made with yeast, which apparently is a typical old-fashioned European style of cake, sometimes called Kuchen (German for Cake). So here I go and call this cake a German Plum Kuchen.
The yeast dough base is topped with a vanilla crème patisserie and fresh sweet and juicy plums and sprinkled with sugar and cinnamon. Simple, yet refined. It is sweet, but not too sweet. It is juicy and refreshing, yet not wet. And the best thing about it: I sprinkled it with cinnamon. I hesitated for just a second whether I should or should not use cinnamon already… but I gave in and thus officially started cinnamon season! When I took a bite of this cake, I tasted autumn. Maybe I should have called it Autumn on a Plate…
We didn’t really had a nice summer this year, so I can only hope that fall will be nicer. I love fall and can’t wait for those cosy evenings with lit candles and steaming tea, a blanket on the sofa, a good book or movie, some cookies or cake. You get the picture 😉 Are you ready yet for fall season? I am ready and my cinnamon on hand I say let the new season begin!
- 450g Flour
- Pinch of Salt
- 1 Packet dried Yeast (7g)
- 40g Butter
- 50g Sugar
- 250ml Milk
- 1 Egg
- 250ml Milk
- 50g Sugar
- 20g Starch
- 1 Tsp Vanilla Paste _(or one Vanilla Pod)_
- 3 Egg Yolks
- 1kg Plums
- 3-4 Tbsp Brown Sugar
- 1-2 Tsp Cinnamon
- Melt the butter over medium heat
- Add the milk and the egg into the melted butter and whisk everything together _(now your butter is not longer piping hot and your milk and egg are not too cold, you get a well tempered mixture I find)_
- In a bowl mix together the flour, salt and yeast
- Using a stand mixer _(you can also do it by hand)_ add the dry ingredients into the bowl and slowly pour the butter-milk-egg mixture to your dry ingredients and mix well until everything is incorporated. Mix for another 5 minutes until the dough is smooth and shiny.
- Wrap the bowl with some cling film to prevent the dough from drying out and keep on a warm place for about 1 hour or until doubled in size.
- Whisk your egg yolks together with the sugar, starch and vanilla paste until smooth
- Warm up some milk until just boiling
- Take away a little bit of the warm milk and start by adding little by little to your eggs and whisk until smooth, you don't want scrambled eggs, so slowly pour in the milk and don't stop whisking,
- When the egg mixture is smooth and thin return the rest of the milk back to medium heat and pour in the egg mixture.
- Whisk until you get a thick and creamy structure. This usually only takes 1-2 minutes, so don't stop whisking or turn away as it will burn quickly otherwise.
- Pour your creme into a bowl and cover the surface with cling film to prevent a skin from forming. Let it cool down.
- In the meantime wash and half your plums and prepare a baking sheet with some baking paper.
- Once the dough is risen, add it directly on top of the baking paper.
- Flour the surface slightly to prevent it from sticking.
- Either using your hands or a small rolling pin, roll the dough out into every corner of the tray.
- Add the creme patisserie on top of the dough and top it with the plums.
- Sprinkle some sugar and cinnamon on top and bake in a pre-heated oven at 200°C (180°C Fan) for about 35 minutes or until golden.