Purple dimples in a cloud of dough: a favourite in Deutschland
Plum cake is a classic in germany together with gooseberry-rhubarb cake, apple cake and the list is long. Without going much further, plums are in season in Autumn, they are a super food, they look good on the tree, cut them and get a multicoloured show, cook them and the hues become even more intense. It happens with the yellow ones, the green ones, the red ones and the purple ones. It would seem that their power multiplies in front of your eyes.
Although you may gasp, I use olive oil for this cake. There is something about the pairing of the tangy plum, the olive oil and the lightly sweet dough. I also discovered that the edges of the cake become crisp-crunchy, perhaps because the oil heats faster. Not a scientist, but light brown crunch with juicy purple tang and moist cake? I’ll leave it at that.
75 gm butter
160 gm brown sugar
⅓ cup olive oil
200 gm flour (whole wheat, white or Spelt, all of them work)
2 Tbsp baking powder
1 tsp cinnamon
Zest of one lemon
1½ tsp pure vanilla extract or the seed of one vanilla pod
6-8 plums cut in half and seeded (quantity depends on the size of the fruit, which should be spaced out 1-2 cm ø, for the dough to bake)
Preheat the oven to 180° C. Beat the butter and sugar together until creamy and light. Add the eggs one at a time alternating with the oil, followed by the zest and the vanilla. Stop beating when well mixed and set aside. In a separate bowl combine the dry ingredients and fold them into the wet ingredients until wet and dry are thoroughly mixed, without beating. Folding in the dry ingredients makes a fluffy cake. Pour the batter into a greased baking pan (20 x 20 cm), smooth off the top and arrange the plums, cut side up, on top of the batter. Once all in place sink the plums in a bit. Pop the cake into the preheated oven for 40-45 minutes, or until a knife poked into the middle comes out clean.