Cakes & Loaves

German Plum Cake

My dad's favourite cake: a classic soft yeast dough topped with fresh plums, cinnamon sugar and sliced almonds.

Prep

20 min

Rest

1h dough rise

Bake

55 - 60 min

Makes

1 tray cake, 38 × 45 cm (serves 8-10)

Ingredients

For the yeast dough

fresh yeast21 g

sugar70 g

vanilla sugar8 g (1 sachet)

plain flour500 g

lukewarm milk300 ml

salt½ tsp

butter, soft100 g

cinnamon1 tsp

For the topping

ripe plums, halved and stoned1 kg

sliced almonds (not chopped)30 g

cinnamon sugar (2 tsp brown sugar mixed with ½ tsp cinnamon)2 tsp

To serve (optional)

whipped cream

Mix the flour, sugar, vanilla sugar, cinnamon and crumbled yeast together in a mixing bowl.

Add the lukewarm milk, salt and soft butter and knead for about 5 minutes into a smooth yeast dough. Cover and leave to rest for 60 minutes.

Heat the oven to 180°C top and bottom heat (160°C fan) and grease a deep baking tray, about 38 × 45 cm.

Put the dough into the tray and press it flat and even.

Press the plum halves into the dough at a slight angle, then scatter the sliced almonds and cinnamon sugar over the top.

Bake in the preheated oven for about 55 minutes. If the almonds start to get too dark, cover the cake with aluminium foil.

Let cool before cutting.

Pearl's note

Traditionally this is made with German Zwetschgen (prune plums), which are firmer and hold their shape in the oven; any ripe, firm plums will work.