Plum Cake

Ripe Juicy Plums remind me of German desserts. We spent two weeks in Germany in 2018, and the desserts were the best thing about the trip… well, almost. This cake came together a couple of years ago after some research online.

Tools:

• Mixing Bowl
• Rubber Spatula
• Measuring Cup
• Measuring Spoons
• Whisk
• Skillet
• Wooden spoon
• Cutting Mat
• Utility Knife
• Pastry Cutter
• Springform Pan

Filling

• 3/4 cup sugar
• 3 tbsp cornstarch
• 3 cups sliced plums with skin on (about 6 plums)
• lemon juice
• butter

Cake

• 1 tbsp vinegar
• 3/4 cup milk
• 1 egg
• 2 1/4 cup flour
• 3/4 cup sugar
• 3/4 cup butter, cold
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup finely chopped walnuts

Instructions:

1. Preheat oven to 350 deg. Butter a 9″ springform pan.
2. Stir together sugar and cornstarch. Add to saucepan with sliced plums.
3. Stir over medium heat until fruit thickens. Add lemon juice if too sweet, and add butter if too sticky. Set aside to cool.
4. Stir together the milk and vinegar, and set it aside for 5 min. Then add egg and beat together.
5. In another bowl, combine sugar and flour. Cut in butter until crumbly. Remove 1/2 cup and reserve for streusel topping.
6. Add the baking powder, baking soda, and walnuts.
7. Add milk to the dry mixture, stirring until just moistened.
8. Spread 2/3 of the mixture over the bottom and part way up the sides of the pan. Then spread the fruit mixture over the batter.
9. Spread the remaining batter over fruit in small spoonfuls, using two forks to spread the filling.
10. Sprinkle the streusel topping over the top of the cake. 

Bake 50 min at 350 until browned.

Did you make this recipe? Tag me in IG @jennskitchenblog with #jennskitchenblog or on FB @JWRkitchen