With their high antioxidant content, prunes can improve overall heart health, support the digestive system, strengthen the immune system and reduce the risk of diabetes. So when you bake a cake with such a useful fruit, you can actually say that you baked a healthy dessert for your loved ones! Quick plum cake is a delicious option for your late summer menu and you can easily make it yourself at home. Check out our suggestions!
Quick plum cake from the tray with batter
Ingredients:
180g all-purpose flour, spooned into a measuring cup and smoothed
1 ½ teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon cardamom
½ teaspoon salt
8 tablespoons unsalted butter, softened, plus more for greasing pan
200g plus 2 tablespoons sugar, divided
1 large egg
1 teaspoon vanilla extract
120 g milk (low fat is good)
500 g plums, pitted and quartered
Preparation:
- Preheat the oven to 180°C and place a baking tray in the middle position.
- Grease the baking tray (alternatively you can also put the cake ina springform panbaked and served straight from the tin).
- Whisk together flour, baking powder, cinnamon, nutmeg, cardamom and salt in a large bowl.
- In the bowl of an electric mixer fitted with a paddle attachment or paddle, beat the butter and 1 cup sugar until light and fluffy, about 3 minutes.
- Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, beating on low speed until the dough is smooth (note: the dough will be quite thick).
- Pour the dough into the prepared pan and smooth the surface with a spatula.The plumsArrange in a circle with the skin side up so that they largely cover the dough. Sprinkle the remaining 2 tablespoons sugar over the plums.
- Bake for 60 to 70 minutes, until the cake is golden on top and set in the center.
- When the cake is hot from the oven, run a knife around the edge of the pan and remove the springform pan edge, leaving the base in place (if using a springform pan).
- Let the cake cool completely on a wire rack.
- Cut into slices and serve with ice cream or whipped cream, if desired.
Plum cake with shortcrust pastry and sprinkles
Ingredients:
For the crust:
220 g Allzweckmehl
120 g cold butter, cut into cubes
50g powdered sugar
a pinch of salt
1 No
2 teaspoons grated lemon peel
For the filling:
1 kg of plums
250 g plum or cherry juice
100 g granulated sugar
2 packets of vanilla pudding for cooking and serving (not instant), e.g. B. from Dr. Oetker
100g water
For the topping:
90 g butter, melted
130 grams all-purpose flour
60 g granulated sugar
a pinch of salt
½ teaspoon cinnamon
Preparation:
Crust:
- In a food processor, combine flour, sugar, lemon zest and salt. Pulse a few times to combine, then add the butter and continue pulsing until the mixture resembles breadcrumbs, then add the egg and lemon zest. Pulse again until the mixture sticks together, then transfer to the work surface and knead two or three times until smoothDough is created. It should fit together easily without sticking.
- Flatten the ball slightly with your hands to create a thick disk.
- Wrap with cling film and place in the fridge for at least 1 hour.
Filling:
- For the filling, wash, halve and stone the plums. Pour the plum/cherry juice into a large pot and add the sugar. Bring to a boil, add the plums and simmer for about 5 minutes. Dissolve 2 packets of vanilla pudding in 100ml water until smooth and lump-free. Add to the plums, stirring constantly. Cook for 1-2 minutes until thick, remove from heat and allow to cool to room temperature.
Topping:
- For the streusel, melt the butter and let it cool slightly. Mix with the remaining ingredients and rub with your fingers to form coarse crumbles. Allow to cool. Preheat the oven to 180°C. Lightly grease a 23cm springform pan.
- To assemble: Remove the dough from the refrigerator and let it rest on the counter for a few minutes to soften. Roll out the dough on a lightly floured surface with a rolling pin into a 28 cm circle and line the bottom and edges of the springform pan with the rolled out dough, making sure the edges are at least 3 cm high.
- If you want the tart pan to look prettier, measure the bottom of the pan and cut out a round piece of dough to place on the bottom of the pan. For the sides, cut strips of dough at least 3 cm wide. Place a strip around the edge of each and press lightly so that they stick. Cover the pan and place in the refrigerator for at least 30 minutes.
- Spread the plum filling on the prepared dough and sprinkle with the sprinkles.
- Bake in the preheated oven for 75 to 90 minutes, depending on the oven. Check after 1 hour. The sprinkles should be golden brown.
Late summer cake with cream
Ingredients:
250g plain flour
1 slightly heaped teaspoon of baking powder
1 gestrichene Teaspoon Sodium bicarbonate
1 lightly heaped teaspoon ground cinnamon
1 slightly heaped teaspoon ground ginger
200 g Goldener Syrup
2 heaped tablespoons of thick honey
125 g Butter
125g light muscovado sugar
350 g plums
2 large eggs
240 ml milk
For the spicy plum jam topping:
5 plums
1 tablespoon light muscovado sugar
1 tablespoon butter
1 tablespoon ginger syrup
Double cream, for serving
Preparation:
- Set the oven to 180°C/gas 4. Line a square cake tin (24cm) with baking paper.
- Sift flour, baking powder, bicarbonate of soda, cinnamon and ginger into a bowl.
- Gently heat the golden syrup, honey and butter in a pan until the butter and sugar melt. Stir in the muscovardo sugar. Set aside and let cool slightly.
- Halve or quarter the plums if they are very large and remove the pit.
- Crack the eggs into a bowl, add the milk and mix lightly with a whisk.
- Add the golden syrup mixture to the flour and stir with a large metal spoon. Add the egg and milk and continue stirring until a loose dough without any flour residue is formed.
- Pour the batter into the lined cake pan,then the plumsAdd it and bake for 30-35 minutes.
- For the topping, halve the plums, remove the stones and place them in the same pan in which you cooked the syrup and honey. Add sugar, butter and crystallized ginger syrup. Cover and let it boil down.
- Serve the cake with the spiced plums and a dollop of double cream or whipped cream.
