There are many variations of German Plum Cake, but I like this one the best. It uses enough Italian prune plums to cover the top and then you add a crunchy sugar and cinnamon topping.
What a delicious, moist and flavourful dessert!
Italian prune plums are at their peak…wonderful, free stone delicious fruit!
Italian prune plums are all over the Farmer’s Market these days. They are a wonderful fresh fruit snack, but also amazing when cooked into baking.
German Plum Cake
Print recipe| Serves | 8 servings |
Ingredients
- 1/2 cup soft butter
- 1/2 cup white sugar
- 2 Large eggs
- 1 Tsp vanilla extract
- 1 cup all purpose flour
- 1 Tsp baking powder
- 1/4 Tsp salt
- 13 - 14 Italian prune plums (pits removed and cut into quarters)
Topping
- 1/4 cup white sugar
- 1 Tsp cinnamon
- 1 Tbsp melted butter
Directions
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Cream the butter with an electric mixer.. Gradually add the sugar and beat until light and fluffy. Beat in the vanilla.  | |
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Add the eggs one at a time and beat well after each addition.  | |
| Mix together the flour, baking powder and salt. Stir the flour mixture into the butter/sugar/egg mixture. | |
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Spread the batter into a greased 9 inch tart pan with removeable base (may also use a springform pan). Press the plum quarters into the batter in a circular pattern. Sprinkle on the cinnamon and sugar topping.  | |
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Drizzle on the melted butter. Bake in a 350 deg F oven for 40 minutes or until a cake tester comes out clean. The cake will start to puff at the edges and then just puff at the middle.  | |
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Serve at room temperature on it's own or with whipped cream. Store any leftover cake covered in the refrigerator.  | |