Bavarian plum cake recipe
Bavarian Plum Cake recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 2-3/4 ounces butter, softened
- 2-3/4 ounces sugar
- 2 eggs
- 7 ounces flour
- pinch salt & vanilla
- 1 Tablespoon baking powder
- Approximately 2 pounds plums
Served with sweetened whipped cream on, this is a delightful afternoon treat – not too sweet.
Combine dry ingredients in a bowl. Mix in butter lightly (as a biscuit dough with a wooden spoon), add eggs, and vanilla. Do not overmix. Press into a 10-inch spring pan lightly sprayed with non-stick spray. Halve plums (firm plums are better) and overlap by 1/2. Start with the outside and move into the center. Bake at 375 degrees for 1 to 2 hours. Use a wooden toothpick to check for readiness. Moisture in plums will vary cooking time.
Remove from oven and sprinkle immediately with granulated sugar. Allow to cool, remove sides and cut and serve.
Reference: Bavarian plum cake recipe
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