Saturday, October 19, 2019

german sunken plum cake

















For the past three years, Classic German Baking has been my favourite cookbook.

By my latest count, I've made 31 of the recipes in the book. Everything from marble cake to choclate-dipped almond crescents to apple-marzipan cake to South German leek tart. And it's all very, very good. It is my dearest wish that Luisa would follow up this book with a classic German cooking book. Just putting that out there.

Anyway. This is the cake we have made the most often because it is endlessly adaptable, according to the fruit you have on hand.

When we lived on the Prairies, we often made it with sour cherries or chopped rhubarb that had been tossed with a handful of brown sugar.

Now that we're in Montreal, I've been finding some nice prune plums that have been crying out to be added to cakes. I happily oblige.















The cake takes only a few minutes to throw together and has such a good buttery flavour with pockets of sweet slumped fruit ... I expect I'll be baking it every couple of months for the rest of my life.

one year ago: overnight oats with raspberries
two years ago:
dutch koek
three years ago:
salted butter crackers
















german sunken plum cake
adapted from luisa weiss's sunken lemon-cherry cake in classic german baking

130 g. (9 tbsp. + 1 tsp.) butter, at room temperature
180 g. (1 c. minus 1.5 tbsp.) sugar
3 eggs
grated peel of one lemon
180 g. wheat flour
     or gluten-free:
     70 g. millet flour
     55 g. sweet rice flour
     55 g. potato starch
     1 tsp. xanthan gum
1/2 tsp. baking powder
1/4 tsp. salt
300 — 400 g. (about 1.5 cups) quartered plums, pitted sour cherries, other stone fruit
icing sugar to dust (optional)

Turn the oven on to 350 degrees Fahrenheit. Use parchment paper to line the bottom of a 9-inch/23 cm springform pan.

Beat the butter and sugar together until fluffy. Beat in the eggs one at a time. Mix in the grated lemon peel.

In another bowl, stir the flour(s), baking powder and salt together. Stir into the butter mixture until just combined. Make sure you've scraped the sides down to mix everything. If you are putting fruit in the batter (you may just put it on top), fold it in now.

Put the batter into your prepared pan and smooth the top. If you're putting fruit on top, do it now.

Bake for 50 — 60 minutes until it's golden brown and starting to pull away from the side of the pan.

Cool on a rack for 20 minutes before taking off the springform ring. You may dust with icing sugar before serving.

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