This time of year is the best for fruit. Blackberries, raspberries, peaches, and of course, plums. So nothing could have made me happier than to be sent a recipe for German plum cake (or zwetschgendatschi) from my friends (thank you Philipp and Lucy!).
Of course, the recipe was in German, so I (wisely, I think), decided to find a recipe in English, because I don’t trust Google Translate, and all I remember from my school German lessons are the numbers 1-10. Particularly after last week, I didn’t want anything to go wrong, especially if it was just due to poor translation. For a similar reason I decided to skip the yeast that you can put in the cake batter, but I didn’t want another sunken topping disaster.
The result is heavenly. I made one and gave most of it to my friends, and then I made another (because I bought wayyyy too many plums), and took it to work. It’s the sort of cake you can eat a lot of without much trouble, and it’s also really simple to make. I will, without a doubt, be making more of these before plum season is over.
It wouldn’t be Brexit baking without a bit of cross-country interaction – the plums this cake is traditionally made with are Italian prune plums, big and purple with yellowy-green flesh on the inside. Once cooked they turn a beautiful deep red colour.
Speaking of Brexit, I’m currently debating whether to start stockpiling food because apparently we’ll run out of food within a year if we have a no-deal Brexit. Luckily my parents are helping me to increase the self-sufficiency of our garden this weekend by installing a raised bed which I’m hoping I’ll use to grow lots of vegetables that will sustain us when the food riots start. I’m kidding. I really hope I’m kidding.
This post is part of a series called ‘Brexit Baking’, where I bake my way around all 28 EU Member States. You can read more about it here.
German Plum Streusel Cake (recipe from here)
For the cake:
125g all-purpose flour
1 tsp baking powder
150g granulated sugar
1 tsp vanilla extract
1/2 tsp lemon zest freshly grated
115g unsalted butter room temperature
2 large eggs
680g plums pitted and quartered
For the streusel:
125g all-purpose flour
1/4 tsp cinnamon
115g butter room temperature
Preheat your oven to 180°C. Spray with cooking spray or lightly butter a 9-inch springform pan.
Combine flour and baking powder in a bowl. Add sugar, vanilla extract, lemon zest, butter, and eggs to the bowl and mix until smooth and creamy.
Spread the batter evenly into the cake pan. Gently press the plums into the dough.
Make the streusel: Combine flour, sugar, and cinnamon. Rub butter into the dry ingredients until everything is combined and your crumbs have a coarse and clumpy texture.
Spread the streusel evenly on top of the plums.
Bake for 50 minutes until the top is lightly golden. Let the cake sit in the pan for about 10 minutes, then run a knife around the edge of the pan and remove the outer ring of the springform. Let cool to room temperature before serving.