Photo: Lila la Loop
When late summer scents meet baking tradition
Plum cake is far more than a simple fruit cake – it is a piece of southern German identity that found its way to the Baldeneysee It has been discovered as the scent of late summer and a companion to cozy afternoons. Hardly any other pastry manages to evoke so many memories: of grandmother's kitchen, of fragrant trays pulled from the oven. The first plums of the season, their deep purple skin already hinting at how juicy they are inside and how delicious they will be on a delectable plum cake.
Why plum cake is so special
The Datschi – traditionally baked on a baking sheet in Bavaria – thrives on its simplicity. The plums are usually placed close together so that they release their aroma during baking and meld with the buttery batter. However, plums placed further apart also promise a delicious treat. The result is a cake that is simultaneously fruity, slightly tart, sweet, and wonderfully moist.
Which plums are best suited?
For the perfect Datschi, you ideally need plums that are ripe but still firm, so they can be easily pitted, yet won't fall apart during baking and offer a balanced sweet-tart flavor. Classic Damson plums are ideal – they retain their shape and create the typical, lightly caramelized surface.
Yeast dough, shortcrust pastry or quark-oil dough?
Every region has its preferences. The Bavarian classic relies on yeast dough: airy, aromatic, and sturdy enough to support the abundance of fruit. For those who prefer something particularly simple, quark-oil dough is a good choice. And shortcrust pastry? It provides a buttery, crispy base – similar to a pie. The good news: any of these doughs will work – it just depends on the desired character of the Datschi.
How do you make the perfect plum cake?
A few basic rules make all the difference: The plums should be placed close together and slightly overlapping to keep the cake moist. A touch of cinnamon or vanilla can enhance the flavor. Streusel topping is optional – a must for many, while others prefer it without to fully savor the plum taste. The cake tastes especially good warm, but it also keeps wonderfully until the next day.
| Preparation time | portions | difficulty | Kitchen |
|---|---|---|---|
| 35 minutes | 1 | simply | German |
Ingredients
For the dough 80 g sugar
1 pinch of sea salt
125 ml milk
1 cube of yeast
60 g butter
500 g flour
2 eggs
For the topping 1.5 kg plums
2 tablespoons cinnamon sugar
For the sprinkles 350 g flour
150 g sugar
1 pinch of sea salt
200 g melted butter
preparation
1. For the dough, stir together the sugar and salt with warm milk. Crumble in the yeast and dissolve. Cover and let rise in a warm place for about 10 minutes. Melt the butter and let it cool. Sift the flour. Knead the flour, butter, and eggs with the yeast mixture. Knead until the dough comes away from the sides of the bowl. Cover the dough and let it rise in a warm place for about 30 minutes. Then roll it out, place it on a baking sheet lined with parchment paper, and let it rise for another 20 minutes.
2. For the topping, wash, dry, halve, and pit the plums. Place the plum halves, cut-side up, diagonally into the dough. Sprinkle with cinnamon sugar. Preheat the oven to 180°C (350°F).
3. For the crumble topping, sift the flour and knead all the ingredients together. Crumble the crumble over the plums with your hands. Bake the cake on the middle rack for about 40 minutes.
Variations
The best time to enjoy a plum cake is from August to October, when the plums are ripe, aromatic, and simply delicious. During this period, the cake develops its full flavor – and becomes the perfect accompaniment to coffee, tea, or as a dessert with a scoop of vanilla ice cream and freshly whipped cream.
| Recipe by: |
|---|
| Bianca Killmann |