More Saturday baking

I have an excellent memory for cake (yeah, I know, it’s a real talent!) …  I have a very clear memory of the gorgeous cream-filled Victoria sponge that I ate on a trip to the lovely town of Ardmore in Ireland in about 1984 – not to mention the meringues we had in Denmark when I was about 16. One of my fondest memories of a lovely 3 years spent in Sheffield is the amazing beesting cake (bienenstich) we used to get from Yvonne’s bakery in Eccleshall Rd. Sadly (for the sake of my arteries and waistline), I could go on..

Some of my best cake memories are from Germany – of course.  I’m particularly fond of Pflaumenkuchen (plum cake) and because we are rather overrun with plums at the moment (19kg from the tree so far, and counting), I decided that I really had to try for an authentic plum cake.  So we’ve had a go at translating a German recipe in our attempt to recreate delicious cakes of fond memory.

German Plum Cake

Pflaumenkuchen (plum cake) recipe
Base
150g milk
60g butter
20g fast action dried yeast
375g plain white flour
50g sugar
pinch of salt
grated rind of half lemon
pinch of ground cinnamon
1 egg
1 – 1.5kg plums, stoned and quartered

Topping
200g plain white flour
100g sugar
pinch of ground cinnamon
130g butter

  • Warm the milk at low temperature for a few minutes in a saucepan, then take it off the heat and add the butter, and leave to melt.
  • Meanwhile put the yeast, sugar, flour, salt, lemon rind and cinnamon and egg in a bowl (or a mixer bowl).
  • When the butter has melted and the milk is lukewarm, add to the other ingredients and kneed for 10 minutes by hand or 5 minutes by machine.
  • Cover the bowl with a damp cloth and leave in a warm place for 15 minutes.
  • Knead again for 5 minutes (hand) 2 minutes (machine), cover the bowl again and leave for another 15 minutes.
  • Whilst the dough is having its proving process you can get on with the other preparations.
  • Cut the plums in half, remove the stone and then quarter the plums lengthwise – prepare around a kilo of plums, but have some spares in case you need to fill in any gaps.
  • Put the topping ingredients all together in a bowl and then rub them together with your fingertips (or you can use your mixer again), until you have a mixture like lumpy breadcrumbs.
  • Prepare a baking tin/tray – you need something around 30 by 40 cm.  I used a large flat bottomed roasting tin, lightly oiled and lined with a piece of baking parchment. If you don’t have a large enough pan you could always make 2 smaller cakes.
  • Preheat your oven to 180C / Gas Mark 4.
  • When the dough has had its second rise, put it on your baking tray or tin and roll or press it out until you have a rectangle around 28x30cm (if you are using your hands then it really helps to wet them a little first).
  • Put the prepared plums onto the dough in straight rows, long edge to long edge (sorry I forgot to take a picture of this bit, which would have been useful!), and overlap the rows of plums a little at the pointy ends – make sure you are nice and generous and squeeze in as many plum pieces as possible.
  • Sprinkle the crumble topping over the plums – get it right up to the edges if you can.
  • Bake the cake in your preheated oven for 35-40 minutes, until it is nice and firm in the centre and the crumble topping is lightly golden.
  • Leave to cool in the tin / on the tray for a while, and then cut into nice big pieces and transfer to a cooling rack. Store in an airtight tin.

Serve with coffee in the afternoon, with cream or mascarpone as a pudding, or treat yourself to a very luxurious breakfast. This cake is best eaten fresh, but if you don’t have lots of friends (or a small number of very greedy friends) coming round to help you eat this straight away, then you can wrap and pack the slices and freeze them until you need them. Just defrost for a couple of hours at room temperature, and warm up a little in a preheated oven.

Enjoy!

9 thoughts on “More Saturday baking

  1. I’m really pleased to find this cake recipe here. My Bavarian pen friend called it Zwetschendatschi, and I’ve had a couple of unsuccessful goes at recreating it at home. I’ll try your version and let you know how I get on!

  2. Hello, I’m in the middle of making this…..when do you add the yeast. I’ve just done my first kneed and think perhaps it should have been in with that lot already?!

    1. Argh! Eilidh I am so sorry – there was a typo in the recipe and the yeast should have been the very first thing you put into your bowl before adding the milk. Can’t apologise enough, I am usually very careful about these things. If you are using fast action yeast you could try kneading it in now..

      1. Hi Ali, I did that and it’s just out of the oven! Looks great, can’t wait to taste and will report back as soon as possible.

  3. ooh fab Ali and great timing for me.I was given loads of plums yesterday too many for even us lot to eat before they go off and thats even with freezing some.
    🙂

  4. My cake memory isn’t as good as yours but the best toast with butter I ever tasted was given to me in hospital just after I gave birth to my daughter 25 years ago!
    I do remember, though, a visit to Ardmore about 12 years ago with my hubby and 2 children. We thought it was a sweet little place and I remember the B&B and a walk along the coast, but sadly no cake.
    Teresa x

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