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This German sheet plum pound cake tastes like late summer. It is fruity, moist and fluffy. Hazelnuts give the cake an additional special touch. In addition, it is easy and quick to make. You can find a detailed German plum cake recipe with the exact quantities and step-by-step instructions here at the bottom.
Best plum pound cake
Looking for the best plum cake? Then you have found it with this recipe!
Thanks to fresh plums, with which it is covered, the cake tastes incredibly fruity and moist, similar to my rhubarb crumble cake tray-bake also. Since the pound cake is made with hazelnuts, it has a nutty flavor at the same time.
The fruits and nuts combine and complement each other perfectly, much like in the Pancho cake. They make a heavenly delicious taste experience.
Plum cake sheet bake or in springform tin
The recipe below makes a large plum cake on a sheet. So you can serve it at a party, so it will be enough for many guests, just like the sheet cake with yogurt and berries.
Alternatively, you can bake the plum cake in a springform tin, just like the fruity apricot pound cake. For a Ø 24 cm or Ø 26 cm baking tin you need about half of the ingredients listed in the recipe. Note that the baking time may vary in this case.
Replace or omit hazelnuts
You can replace hazelnuts in the recipe with ground almonds or walnuts, similar to what you can do for the vegan coffee nut bundt cake. A mixture of different types of nuts is also suitable for this purpose.
If you want to make the German plum cake without nuts, you can omit hazelnuts. Instead, use the same amount of flour as in the angel eyes cookies recipe. In total, you will need 400 grams of flour for the recipe below.
How to serve and store?
The sheet plum cake tastes very delicious when warm. Let it cool down a bit after baking and serve it.
But the plum pound cake is also delicious cold. A special treat is when you serve the cake with whipped cream, just like the chocolate jelly.
Store the leftovers of the cake in an airtight container in the refrigerator or in a cool place. You can also freeze it, just like my chocolate banana bread. Cut the German plum cake into pieces and place baking paper between them. This way you can take each piece separately out of the freezer and let it thaw.
This German plum cake is
- fruity,
- moist,
- nutty,
- fluffy,
- tender,
- sweet sour,
- heavenly delicious,
- aromatic,
- with fresh fruit,
- a pound cake,
- with hazelnuts,
- easy and quick to make,
- perfect for a large family or for a celebration,
- ideal pastry for late summer or fall.
German plum cake recipe
Since this recipe is a pound cake, similar to the beer cake or raspberry pound cake recipe, it is made very quickly. So, you can conjure up a fruity dessert for your loved ones without much effort.
Step 1:
For the batter, first mix the dry ingredients together, namely flour, nuts and baking powder. Then whip room warm butter with sugar, vanilla and salt until fluffy and then stir in eggs one at a time.
Now combine the dry flour mixture with the liquid butter mixture to form a thick batter.
Step 2:
Spread the batter evenly on the baking sheet. Top it with plum halves or quarters.
Step 3:
Now the plum pound cake only needs to be baked in the oven for about 35 minutes.
How to make sheet plum cake: tips and tricks
- Instead of hazelnuts you can use ground almonds or walnuts. You can also omit the nuts. In this case, replace them with the same amount of flour.
- Instead of vanilla bean you can use vanilla sugar or vanilla extract.
- If your batter is too firm, add a few tablespoons of milk.
- Stir the batter only briefly to a homogeneous consistency and not too long after you have added the flour nut mixture.
- Depending on the size of the fruit, you can halve or quarter the plums for the cake.
- Do not bake the cake longer than necessary so that it tastes fluffy and moist. Use a wooden skewer to check if it is baked.
Did you make the German plum cake according to this recipe? I’m looking forward to your result, your star rating and your comment here below on how it turned out and tasted.
Looking for more fruity pastry recipes? Try:
- Buchty with apple-cinnamon filling – aromatic yeast rolls
- Chocolate pear cake – moist chocolate cake with pears
- Raspberry Danish mini pastry braids – fluffy with fruity filling
German plum cake
Ingredients
- 1.3 kg pitted prune plums
- 150 g ground hazelnuts
- 250 g butter room warm
- 200 g sugar
- 3 eggs
- 250 g flour
- 15 g baking powder
- 1 pinch of ground vanilla bean
- 1 pinch of salt
Instructions
- Line the baking sheet with baking paper.
- Halve or quarter pitted prune plums.
- Mix flour with hazelnuts and baking powder.
- Beat softened butter, sugar, vanilla and salt for about 5 - 10 minutes until light and fluffy.
- Add eggs one at a time, beating each time until homogeneous.
- Add the flour nut mixture to the butter egg mixture and mix briefly to form a thick batter.
- Spread the batter evenly on the baking sheet and smooth it out.
- Top the batter with the plum halves or quarters so they are placed with the cut facing up.
- Bake the plum cake in a preheated oven at 356 °F (180 °C) for about 35 minutes.
Notes
- Instead of hazelnuts you can use ground almonds or walnuts. You can also omit the nuts. In this case, replace them with the same amount of flour.
- Instead of vanilla bean you can use vanilla sugar or vanilla extract.
- If your batter is too firm, add a few tablespoons of milk.
- Do not bake the cake longer than necessary so that it tastes fluffy and moist. Use a wooden skewer to check if it is baked.
- Note the detailed tips and tricks for making the German plum cake at the top of the post.
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