Plum and cinnamon kuchen

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Soft cinnamon dough envelopes tender, almost collapsed sticky and sweet plums. Thin with not much rise to it, this cake is even better next day when all of the flavours have had a chance to mingle. And since it is an all in one cake, it is one of the easiest to make with the longest part spent lining up the plum quarters in an orderly fashion. If you are like me that is.

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Plum season is well and truly upon us and I’m in love with the vast variety of this stone fruit that is currently available. I love greengages as they remind me of September weekends with my Dad stuck up the tree and us standing at the bottom with blankets laid out to catch the shaken fruit. Oh and fresh prunes. Known as “knedle” and stuffed inside potato based dough and boiled, they are divine! I cannot let this month pass without making these sweet plum dumplings. And plum jam, sharp and sweet spread on fresh bread.

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But for now, as the opening act, I’d like to share this recipe. It’s a cake that my Mum used to bake often as the whole family adores it. Perfectly adaptable, it deals with the glut of fruit in one of the most delicious ways. And since I am particularly fond of plum and cinnamon combo, I have adapted Mum’s recipe ever so slightly where the cinnamon is added to the dough rather than sprinkled over the plums. Here it is:

Ingredients:

  • 125 grams of butter
  • 150 grams of caster sugar plus extra for sprinkling
  • 2 eggs
  • 60 grams of potato flour
  • 180 grams of plain flour
  •  2 tsp of baking powder
  • 90 grams of crème fraîche
  • 1 tsp of vanilla extract
  • 1 tsp of cinnamon
  • 1kg of plums

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Remove stone from each plum and cut the fruit into quarters.

Preheat the oven to 180°C and line a baking tray with parchment. Butter the paper and set aside.

In a large bowl mix the flours and baking powder well. Cream the butter and sugar until pale and fluffy. Add the eggs, one by one adding a spoonful of the flour. Add the crème fraîche, flour and baking powder mixture, vanilla extract and cinnamon. Mix until just combined. Spread the mixture into the lined tin and level it.

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Place plum quarters into the dough pushing them in and close to each other. Sprinkle the surface liberally with sugar.

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Place the cake in the oven and bake for 50 minutes until golden brown and cake tester comes out clean. Allow it to cool down completely in the tray.

Once the cake is cool, dress it with some icing. Cut into generous squares and enjoy x

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