German Plum Cake
In German, there is a season for all good things. We have sparkle season (asparagus), strawberry season, blueberry season, Barläub season, cherry season, and the list goes on. This time of year, it is Plum season.
Many traditional and health-minded Germans take advantage of the delicious treats nature brings them in season and typically do not buy out-of-season goods from other countries, although they do arrive in our stores from Spain, Mexico, Norway, and other neighboring countries. It’s hard to resist the urge to buy them now and then, but the main emphasis is to create meals and goodies in these seasons using locally grown ingredients.
So, as you can see, it is plum season. The small, delicious, sweet edible delights are amazing on their own, but the trend now is Zwetschgenkuchen, or small plum cake. I figured after 24 years here, it was about time for me to try a gluten-free German plum cake. I used monk fruit sugar and real butter, but you can also use real sugar.
I made this for the first time, and it was gone in a day. That means a lot, being married to a German. He was totally impressed and said it’s almost as good as my mom’s, God rest her soul. It was so delicious, and I made another one the following week.
I hope the small prune plums are in season in your area; if not, perhaps Aldi has some from Germany in your market. You can also save this recipe and use pears instead of plums. You will thank me later!
German Plum Cake (Zwetschgenkucken)
Ingredients
- 20 plums
- Crumb Topping:
- 2 cups gluten-free flour
- 3/4 cup monk fruit sugar or birch tree sugar
- 1/2 tsp cinnamon
- 2/3 cup cold butter
- Cake Base:
- 1/2 cup of room temperature butter
- 1/2 cup of monk fruit sugar or birch tree sugar
- 2 eggs
- 2 teaspoons of vanilla
- 2 tsp of lemon zest
- 3/4 cup gluten-free flour
- 1 tsp of baking powder
- dash of salt
- 1/2 tsp nutmeg
Directions
- Step 1 Plums:
- Step 2 Wash and slice the plums in half and remove the seeds. You can quarter the plums if you’re into making a design on the top of the base, but I left them halved. Set aside.
- Step 3 Turn the oven to 350 F/180c
- Step 4 I used an 8×10 glass baking dish and an oval for the second. Traditionally, a 9” springform baking pan is used, which is really cool when you remove the spring and can see the beautiful layers. I bet it still tastes marvelous either way. I’ll tell you after I buy a larger springform pan.
- Step 5 Grease your pan with butter and set it aside.
- Step 6 Crumb Topping:
- Step 7 In a medium bowl, mix the gluten-free flour, monk fruit sugar, and cinnamon with a fork, then chop your cold butter into small pieces.
- Step 8 Add the cold butter to the flour mixture and use the fork to press it into the flour mixture. I used my clean hands to pinch the butter into the flour mixture. It was much easier. Keep the pieces about an inch big. Place this into the fridge while you make the cake batter.
- Step 9 Cake Base:
- Step 10 Using a standard mixer or hand mixer, beat the monk fruit sugar, butter, and eggs on high for about 1 minute or until fluffy.
- Step 11 Once fluffy, turn the mixer to low, add the vanilla and lemon zest, and mix until incorporated.
- Step 12 Slowly sprinkle in the gluten-free flour. When all the flour has been mixed into the mixture, sprinkle in the baking powder and beat on medium for 10 seconds.
- Step 13 Spread the batter into the prepared buttered baking dish. Layer the plum halves over the batter close together.
- Step 14 Remove the crumb topping from the fridge and sprinkle evenly over the top.
- Step 15 Bake for 50-55 minutes. The crumb topping should be golden brown. Let cool for 20 minutes. Serve warm with your favorite Ice cream or whipped coconut cream.
- Step 16 If any is left, you can place it in the fridge for up to 4 days once it has cooled. You can also freeze it and set at room temperature to defrost. Cover with foil and heat in the oven at 350 F/180c for 20 minutes.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.