 |
| Plum Cake |
Many years
ago a German friend introduced me to the delights of pflaumkuchen. It’s a tasty little cake with halved
plums imbedded in the top. This
year we finally have plums on our Italian prune plum tree. The previous 2 years yielded nothing because of cool, wet
weather when the tree was in blossom.
Fortunately, it was warm this past spring during the crucial pollination
time. The tree isn’t loaded as
there was a big fruit drop that we put down to the summer’s extreme dryness,
but there’s enough for our needs.
We’ll dry some, eat lots fresh and today I made a plum cake. Here’s the easy recipe I used.
Plum Cake
½ cup butter
¾ cup sugar
1 cup flour
1 tsp baking
powder
2 eggs
pinch of
salt
halved,
pitted Italian prune plums (20 to 24 halves)
2 Tbsp sugar
plus 1 tsp cinnamon mixed for the topping
Preheat the
oven to 350 ° F.
Cream the
butter and sugar. Add the eggs,
then flour, baking powder and salt.
Beat to mix well. Spoon the
batter into an ungreased 9” or 10” springform pan. Cover the top with plum halves, skin side down. Sprinkle the sugar/cinnamon on top.
Bake for 40
to 50 minutes, until a toothpick comes out clean. Serve with vanilla ice cream.
This recipe
freezes well, so I plan on making more to tuck away for winter usage.
No comments:
Post a Comment