Almost any slightly firm plum will work in this lovely cake. In fact, we prefer a mix of black, red, and yellow fruit for contrasting flavor and color.
6.75 ounces all-purpose flour (about 1 1/2 cups)
2/3 cup plus 2 tablespoons granulated sugar, divided
2 tablespoons brown sugar
1 teaspoon baking powder
3/8 teaspoon salt, divided
1/8 teaspoon ground cardamom
7 tablespoons butter, divided
1/2 cup fat-free milk
1/2 teaspoon vanilla extract
1 large egg
1 1/2 pounds plums, quartered and pitted
1 teaspoon grated lemon rind
1/4 teaspoon ground allspice
How to Make It
Preheat oven to 425°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons granulated sugar, brown sugar, baking powder, 1/4 teaspoon salt, and cardamom in a medium bowl, stirring well with a whisk. Cut in 4 tablespoons butter with a pastry blender or two knives until mixture resembles coarse meal.
Combine milk, vanilla, and egg in a bowl, stirring with a whisk. Add milk mixture to flour mixture, and stir until just combined.
Spoon batter into a 9-inch round metal cake pan coated with cooking spray. Arrange plums in a circular pattern over batter.
Combine remaining 2/3 cup granulated sugar, remaining 1/8 teaspoon salt, lemon rind, and allspice in a small bowl, stirring well. Place remaining 3 tablespoons butter in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts. Stir into sugar mixture. Sprinkle plums evenly with sugar mixture. Bake at 425° for 35 minutes or until browned and bubbling. Cool in pan 1 hour on a wire rack. Cut into wedges.
This cake is disappointing. It's not bad, but it's not great. I expect more and better from Cooking Light. It certainly looks good: it rose beautifully and the cooked plums look jewel-like. But the cake element is dense, heavy and a little dry and the sugar glazing makes the cake too sweet, and that's after reducing the amount that I brushed over the top of the fruit following my reading of other comments. Like another reader, I'm wondering whether the 2/3 cup of sugar for the glazing is a typo. Don't bother with this recipe. It needs a complete do-over. There are other better recipes online.
The recipe was simple and quick to follow. I'm very picky about the amount of sugar put into my desserts, and this was a bit too much. However, even with this factor I would most definitely make this cake again for a special occasion. It's quick, easy, and its taste is absolutely divine!
Delicious - and I made it exactly as per the recipe. But I would definitely reduce the amount of plums - my cake ran over and created quite a mess in the oven. It was excellent served warm with ice cream.
Mixed a variety of peaches, apricots and plums. I didn't have cardamom, so I used a little cinnamon. I'm not sure how much 1 & 1/2 pounds are so I guestimated in my springform pan. This was very good and would have been great with a little vanilla ice cream or whip cream.
Followed the recipe with two alterations- used whole wheat pastry flour and one pound of fresh plums. I typically have good results using the whole wheat pastry flour but this cake came out a tad bit dry and dense. I also think the sugar butter mixture that goes on top is a lot and could be cut on half, depending on how sweet and ripe your plums are.
This cake does not have much to do with Germany. We make this traditionally as a sheet cake using a yeast dough and streusel topping.