What a beautiful, sunny day in San Francisco today! After lunch, this afternoon I plan to head to the beach and hopefully get a little summer color going. The wedding is in ONE MONTH and I am as white as a ghost! Yikes. This weekend is my bridal shower in LA, I can’t wait to see my family & friends and have a relaxing weekend at home 🙂 Yesterday I made this German plum cake, called Zwetschgenkuchen in German. One time when I was in Germany visiting Fabi’s family, his aunt made it one time and I couldn’t stop eating it because it was so good. I can’t explain how much I love this cake…it combines the flavors of lemon, almonds, and plum to create an incredible experience in your mouth-I’m being totally serious, you have to try it! If you don’t like cakes a little on the tart side, this might not be your favorite-although sprinkled with a little brown sugar, the plums still give this cake a sour kick to it. I think it goes perfect with afternoon tea.
- 7 tbsp unsalted butter, softened
- 2 eggs
- 1 pinch of salt
- ½ cup granulated white sugar
- 1 tbsp freshly grated lemon zest
- 1⅔ cups all-purpose flour
- 1 tsp baking powder
- 1 lb plums (about 4 plums)
- 2 tbsp sliced almonds
- 1 tbsp brown sugar
- Cream together butter and sugar in a standalone mixer fitted with paddle attachment (or electric mixer).
- Add eggs and lemon zest.
- Whisk together salt, baking powder, and flour in a separate bowl, then add slowly to mixer on low speed.
- Once all of the flour mixture is added, turn up the speed to high for 5 seconds to make sure all is blended and fluffy.
- Use a spatula to transfer to a greased & floured cake pan.
- Preheat oven to 375 degrees F.
- Wash, pit, and slice plums into ¾ inch thick slices and layer around the top of the cake, pressing in until just the top peaks out.
- Sprinkle sliced almonds and brown sugar on top.
- Bake for 45-50 minutes, or until plums look soft and toothpick comes out of the middle clean.
- Let cool in pan on stove/cooling rack before transferring to a serving plate. Cut around the edges to loosen with a butter knife, and remove with help from a spatula or 2 forks on either side of the cake.
- Serve with cool whip, vanilla yogurt or ice cream.
Can I go to the beach with you and eat this? Looks absolutely amazing and the weather outside is perfect for outdoor eating. What a treat you’ve made. I particularly like the idea of nutty almond and tart plum!
I feel in love with this heart shaped cake – appropriate no? A stunning bookmarked recipe 😀
Cheers
Choc Chip Uru
I love recipes like this! Although I enjoy sweets, I do prefer things with less sugar, fruit things in particular. Really nice recipe, and great pictures! Thanks.
Yes, I definitely like to switch it up between triple chocolate and a nice, lighter fruit dessert =) mmm
Oh, that is a gorgeous cake. The heart shape is so charming, and it looks so nice a moist.
Happy pre-wedding to you:)
-E
Aww thanks so much Erin! <3
Congrats my friend, I have just given you a blog award, much deserved 😀
Enjoy here: http://gobakeyourself.wordpress.com/2012/06/27/the-good-the-bad/
Cheers
Choc Chip Uru
Thank you so much!! You are so very sweet to think of me like that 🙂 XoXo
Really delicious and a big hit at my house when I made it!
I made it gluten free. I used a G/F flour blend, which apparently is drier than regular flour. Instead of using lemon rind, I used Amaretto (approx. 2T.) and that added just enough moisture to be able to spread the batter in the pan.
This was a particularly good GF cake since it is more like a shortcake than a spongecake.
Thanks for sharing the great recipe!
I am so happy to hear that it turned out well for you. What a great idea to make it gluten free, I will have to try that next time for sure!! 🙂 Thanks!