A plum cake you will make. A lot.

We do have a lot of plums. And many varieties. Somewhere in a box is the old map scratched out in pencil on notebook paper of the trees originally planted on these 15 acres. Over 200 trees about 30 years ago by the guy who homesteaded the place when he was about 24 years old. I would say about 25% still remain. We’ve been remiss in planting new fruit trees and it’s time.

Our first years here could be described as the living off the land years. The cabin and our water heated by the woodstove that served double duty cooking down apple and plum butters. We collected the ash from the stove for the outhouse which after a few years served as mulch around the fruit trees. Trust me at that point it was like coffee grounds. This same stove still cranks out the heat to this day, so much heat you can lie around in your birthday suit upstairs. But no, I’m not writing this entirely naked.

plum cake

We canned enough applesauce, apple butter, plum jam, plum butter, blackberry jam etc to feed a family of twelve for about three years. And we did this every year till it started piling up.

Having lived in beautiful Hamburg these last few years, I did little canning and immensely enjoyed our market four days a week only a short walk from home. Sometimes, it was a relief. Now back on the property, with trees busting out fruit this year like there’s no tomorrow, I’m re-evaluating how I can appreciate this abundance without the stress. I’m learning to only take the energy to can or freeze what we will actually eat over the winter, tell friends to please come pick and I’m enjoying eating and baking what’s on the trees in the moment. Which brings me to this lovely plum cake recipe from Food 52. It’s a keeper.

First off line your baking pan with parchment paper. Then butter and dust it with flour.

 One little extra here was I let the cut plums sit with a little sprinkled sugar while I prepared the batter. The recipe calls for italian plums and ours are just on the verge of ripe. So I used a deep red skinned and red fleshed plum that has a pit that sticks to the flesh and I’ll be damned if I can find the name of it. But be sure I’m on a mission to reacquaint myself with the names of all these trees! And holler if you can tell me.

plums

Basically eggs,butter,sugar,sour cream, vanilla, lemon zest and the usual dry ingredients make up a sticky batter. Try to evenly spread a thin first layer, sprinkle with brown sugar and place cut plums on top.

plum cake

Then because the batter is so sticky, I put clumps on top then sort of spread them together. (you may notice a little blackberry… this was another round of the recipe with berries)

plum cake

Then add more plums and another tablespoon of brown sugar.

plum cake

Bake at 350-375°F for 55-60 minutes till the top is golden.

plum cake

We sliced it up and served with a lightly sweetened whipped cream that I cut with a little sour cream. Set one piece aside to sit covered overnight on the counter and enjoy it with a cup of tea the next morning. Please.

plum cake

This plum cake recipe I actually followed verbatum. Except by the third time I made it….in three days. I ran out of sour cream and substituted a little yogurt. And I used freshly picked blackberries and raspberries. I think our neighbors will agree… it worked quite well.

berry cake

Here’s to a fruit filled fall,

Tschüß

53 responses

  1. The way you write about your house is beautiful and your photographs are equally stunning. Unfortunately, I don’t have my own inexhaustible source of fruit in order to try your plum cake, but a family friend has a series of damson trees that she and her husband planted when they married forty years ago, and this recipe seems like the perfect way to use a little of her harvest. Thanks for sharing the lovely recipe

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    • I’m very grateful for the abundance and also enjoy sharing it as I’m sure your family friends do. It’s funny, I’ve made loads of tarts but never a plum cake. I think you will like it with any variety.

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  2. Hey … I’m glad you’re back! I missed those plates of goodies that manage to end up on my kitchen counter. Life is good and so was the “plum delicious” cake . Keep em’ coming! thanks for the treat!

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  3. Wonderful, Wendy … this I could eat for breakfast *smile – love plums and my thoughts go back to my grandma’s plum tree – the biggest plums on earth she had every year – in Sweden we call them Victoria plums. She baked cakes, did jam and then she made wine on them together with black current. The wine was fantastic and strong. That top photo are so teasing. Thanks for a beautiful and tasty post.

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    • Yes, it’s been my breakfast for 3 days. Or let’s say my morning snack with tea before breakfast (on weekends). I do try to hit the gym weekdays to try to burn all these calories! The plum in this cake is almost like a Victoria but the flesh is bright purple and juicy. I’m hoping to do some plum butter too.

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      • Plum butter .. something new for me – there is loads of things that is new .. for me – looking forward. By the way I put you in my post from today – about LOLA i Seattle.
        I start my Zumba again on Wednesday evening – really looking forward to it. Gym .. have a membership, but hate it .. so boring. Wish you good luck.

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  4. Fantastic.. what a pretty cake.. I’ve been craving plums since visiting spree’s blog too. This is definitely one I’d like to try. I do hope you won’t mind if I blog it.. I’ll be sure to send people here to see. This really is the prettiest plum cake I’ve seen!!! xx Smidge

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    • Hi Smidge…Thank you. Spree’s plum chutney is still on my list. Her photos were incredible. I was forced to go find some pretty canning jars (BPA free too.) Feel free to link or reblog. I’d be flattered.x

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  5. Oh you have made one of my favorite cakes. The best one I had was while visiting a tiny bakery in Bavaria. It was just warm out of the oven with a little dollop of whipped cream.

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  6. We have several plum trees on our property in Germany. My mother in law picks ever last one and cooks, bakes and preserves them. This look gorgeous. There’s nothing like baking with fresh ingredients from your own backyard.

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  7. Beautiful Wendy, just beautiful. At that recipe does look like a keeper! Your words on only preserving what you need and eat ring true too, a few years make a made huge batches of green tomato chutney – totally delicious, but neither of us really eats it, so jars went to friends who were delighted with it, in fact I think I still have some jars of it left, I coul ddo with the room in the cupboard so will get round to passing it on.
    It’s plum season here as well but I have no idea as to the name of your ruby red fruit. Do you peel the plums for this cake?

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  8. I think my comments have gone into your spam file. Your plum cake looks delicious…one of my favorites. The best one I had was in a little bakery in Germany with a little whipped creme on the top.

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  9. How beautiful Wendy! And looks so delicious! My readers at Karista’s Kitchen Facebook will love this so I’ll post it there. Another fantastic recipe on my list of things to make. 🙂

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  10. So beautiful! I love the dusting of sugar over the top too, can just imagine that sweet crunch and the lovely spongey goodness with oozings of fruity syrupy goodness. We were gifted a plum tree last year and got our first crop this summer. This is something I’m going to have to try next year when the time comes around again.
    Are you permanently not in Hamburg anymore?

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    • Cheers to the first crop 🙂 that’s great and quick too. As I mentioned above, I think you can try other fruit too if you are done with plums. We just had the raccoon raid last night but luckily I have a few stashed in the fridge.
      Permanent is a strong word… I’m back in hamburg for 3 weeks next month. But my daughter is in school here in the states… So we are here for a few years.

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    • Hi Christina… It’s such an easy cake and I think very versatile. I’m going to do it one more time with just blackberries. We are having a major year with it staying warm and dry so late. happy fall…

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  11. Oh, this looks incredible. The plums are gorgeous. Even if you did write the post naked, I would have enjoyed it every bit as much (though if you announced it I may have been temporarily taken off guard). Too funny.

    I need to learn to can. It’s something I’ve been intimidated by for some reason, but I’m sure it’s one of those things that I’d pick up quickly. We have a pear tree in our new home that’s finally ready for some picking. I guess this would be the year to learn!

    ~Daniél

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  12. Mhmmmmmm, PFLAUMENKUCHEN…..I. want. some. NOW!!! 🙂 This looks soooo delicious!! But I would have some unsweetened Schlagsahne with it 😉 And a pot of hot, steaming coffee. Well, not it’s time to hit the sack and I will have sweet dreams about a fresh plum cake from Hamburg. – You should meet up with my cousin from Oakland – she’s the empress of the kitchen, I trust the two of you would have a field day! All the best from Vienna 🙂

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  13. First, I wish you hadn’t told me that this post wasn’t written in the nude. Because I assumed that ALL of your posts were written in the nude.

    Second, this cake looks unbelievably good. And I’m not allowed to eat anything for breakfast today, as we are visiting my parents for Thanksgiving. We were told not to eat – under any circumstances – even if our tummies are growling (and they are thanks to this post) – because my mother wants us to be able to eat our body weight in Thanksgiving treats.

    So… I guess I’ll have to make this tomorrow.

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  14. I love plums and eat them two, three at one time. I’ve been meaning to bake a plum cake but never seem to be able to stop eating them long enough to make the cake. This one is fabulous!

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    • Thanks Jamie… We did make the most of plum season this year. And until the raccoons ravished the trees, we had loads. Plenty for eating, jamming and making cake!

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    • Thanks! They do have a good thing going on. So many good sources, so little time.
      I went to culinary school in Paris. It’s an amazing experience and a lot of hard work. Are you finished with your program? I’ve not finished stalking your blog 😉

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      • Wow, that’s a dream all right, (being culinary school in Paris!) I’m nearly through my first year, still another 1.5 to go and (as I’m working part time) I’m just enjoying the experience of food happy snaps and blogging whilst I study. Thank you for taking the time to stop by and visit, a truly delicious looking blog you have too… 😉

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  15. Pingback: Plum Clafoutis « Home Galley

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