september started and somehow it didn’t feel like the month of fall/autumn. it’s still summer over here with high temperatures and the farmers are still drying their hay in the fields.but when i went to my favourite vegetable and fruit gardener to get some fresh local products, i spied the first german plums….”zwetschgenzeit”….yes, it’s plum time and that is the time when fall is around the corner or when fall took over.i tried one and oh my.memories and feelings coming up with one bite of a ripe sweet plum.i don’t need to tell you that i grabbed a paper bag and filled it with about 2 kg of plums.when i bought them i knew i needed to make a plumcake.its ‘a must’ for me to enter the new season.fall.i’m ready for you.the local little bakeries are offering the typical bavarian “zwetschgendatschi”. i like them, but i’m just not the biggest fan of yeast dough, thats why i looked into a sponge mixture for the cake.
and while i was scrolling through pinterest, i stopped when reading the words plum cake with marzipan.that combination must be good.i knew right away.and i’m a big almond fan anyway.so this time the pinterest search was a short one.yeahh.and i found this really easy and simple recipe.nothing fancy.and from one of the german general recipe websites. if you’re german click here for the recipe. i followed it as it is, just that i baked the cake in a baking dish instead of a baking tin, which is much bigger.so my cake was higher and i didn’t use as much plums as it says in the recipe.also i used speltflour instead of normal flour.speltflour gives you an extra nutty flavour that’s why i like to use it in all my cakes and baking beside the fact that i feel a bit better.healthier, you know what i mean 😉
the plum cakes i baked before or i ate before were always so good with cold fresh whipped cream.and if you go to a bavarian restaurant or “wirtshaus” and if you order a plum cake “zwetschgendatschi”, its mostly served with fresh cold whipping cream.they go hand in hand. with that plum marzipan cake it was different.the cake is so so moist itself and of course also a bit heavier because of the marzipan, i think you really don’t need any extra whipping cream, but it’s for sure yummy too.and when your cake is still warm and you serve it with a scoop of vanilla icecream, you can’t go wrong neither. so yeah, i hope you enjoy the cake as much as we did.
for a big baking tin/plate
- 2kg plums (fresh ones will be best, but if you don’t have them maybe you can buy them conserved in glasses)
- 200g marzipan paste
- 250g butter (i used a vegetable oil with a buttery taste and it worked perfect)
- 250g sugar (i recommend to use less, because i found it very very sweet with the marzipan.and not everyone likes it soooo sweet as me)
- 15g of vanilla sugar
- a few drops of bitter almond aroma (i didn’t have it at home, so i used 100g grounded almonds and then only 150g speltflour)
- a pinch of salt
- 4 eggs
- 250g flour (i used speltflour and i used only 150g of speltflour and used 100g grounded alomonds)
- 75g starch/cornflour
- 3 tsp baking powder
- 30g almond flakes
cut the plums in half and remove the stones.roughly grade the marzipan paste(its easier to grade it when you put the paste in the freezer for a short time). beat the soft butter with 200g of sugar, vanilla sugar, bitter almond aroma and with the salt until fluffy. stir in the eggs.mix the flour with starch and baking powder and stir in as well.then gently mix under the graded marzipan.
put some baking paper on your baking tin/plate or in your baking dish and pour in the dough/batter. now garnish the dough with the plums. mix the rest of the sugar (50g) with the almond flakes and spread over the plums. bake until golden brown in the preheated oven with 175 °C for about 45-50 minutes.