What should we eat during this hot weather when we want to have something sweet with a cup of coffee? The answer is clear – it shouldn’t be too sweet. A plum cake is just the thing here. With the summer time finally the plum season begins. By the time, we find plums everywhere in the markets and if you are lucky you can take a mini plum harvest or two from branches hanging over fences on a hiking tour.
When you think of plum cake, you may think of a thick batter, a lot more batter than plums. A thick rim of batter that bulges up on the sides, and almost looks like a handle on the edge of the cake. It’s hard to find the right balance between plums and dough so that the plums are in the foreground. We exactly tried to achieve that. A thin base, as thin as needed, and as much plum as possible. The result is refreshing and light. You hardly notice the dough and when you do, it creates a soft and at the same time wonderfully crispy, mild contrast to the naturally sour plums.
Easy to Freeze and Store
When you have some leftover plum cake, you can EASILY freeze it. To do this, you cut the cake into pieces the way you want it, put a layer of cake pieces next to each other in a freezer-safe container, cover them with a layer of parchment paper and continue with the next layer of cake pieces until the container is full. When you take it out, let the cake thaw for 20-25 minutes. warm it up at 150°C/302°F degrees top/bottom heat. It will remain crispy at the bottom and juicy on top. Simply wonderful!
Have fun baking and bon appetite!
If you like to bake as much as we do, try our French apple and thyme tart!
As mentioned several times in previous posts, on TLGS I’m rather cook and decorator and less the baker. Baker and dough developer (the job description of the future among food bloggers?) is definitely Wolfgang. However, this cake, is especially for you, made by me. Since I always want to be on the safe side when baking, and want everything to ALWAYS turn out to be as delicious as possible, the following baking utensils are my best and most reliable companions:
How to Cut Plums for the Plum CakePrint
A vegan, gluten-free plum cake you will love!
10 g fresh yeast
125 ml lukewarm almond milk
35 g coconut oil
75 g rice flour
65 g corn flour
55 g tapioca or potato starch
1/2 tsp salt
35 g maple syrup or brown sugar
400 g fresh plums
1/2 tsp cinnamon
1 tbsp coconut sugar
- Mix all ingredients for the dough and stir using a food processor or hand mixer for about 10 minutes until a smooth dough forms.
- Let the dough rise in a bowl with the lid on or covered with a damp kitchen towel for 2 hours. Tip: I always put the bowl into the oven and just turn on the light. This will keep the dough at the ideal temperature.
- After the rising time is up, thinly roll out the dough, and line the large or small baking pan with baking paper. If you have even a small pan, like me, you can divide the dough in half and bake the two cakes one after the other.
- Let the dough rise in the pan for another 30 minutes.
- In the meantime, wash, pit and cut the plums, see video for how to cut them! At the end of the rising time, evenly distribute the plums onto the dough (see photos) starting from the outside in a circle shape.
- Preheat the oven to 200 °C/392 °F top/bottom heat. Now bake the cake for about 30 minutes, until the dough has lightly browned. Depending on the oven, this can take a few minutes longer.
- After baking, carefully remove the cake from the tin, remove the baking paper and leave to cool on a rack. This step is very important so that the dough stays nice and crispy, as air comes in from below. If you leave it in the baking pan too long, it the dough will become soggy.
- Finally mix the cinnamon and coconut sugar and sprinkle the cake with it.