Description
Saftige Pflaumen versinken in einem zarten, buttrigen Teig mit feiner Vanillenote. Die goldbraune Kruste umhüllt eine weiche, saftige Füllung, die süß-säuerlich und aromatisch den Gaumen verwöhnt.
Ingredients
Scale
- 750 g Pflaumen
- 125 g Butter
- 100 g Zucker
- 1 Pck. Vanillezucker
- 1 Prise Salz
- 2 Eier
- 1 Pck. Puddingpulver, Vanillegeschmack
- 200 g Mehl
- 1/2 Pck. Backpulver
- 2 EL Zitronensaft
- Puderzucker oder Zimtzucker
Instructions
- Begin by thoroughly washing the plums under cold running water. Once clean, carefully cut each plum in half and remove the pits. Set the halved plums aside for later use.
- In a large mixing bowl, take the softened butter and add the granulated sugar, vanilla sugar, and a pinch of salt. Using an electric mixer or a hand whisk, cream these ingredients together for about 5 minutes until the mixture becomes light, fluffy, and creamy. This process ensures that the sugar is well incorporated and the batter will have a nice texture.
- Next, add the eggs one at a time to the creamed butter mixture. After adding each egg, blend thoroughly before adding the next. Along with the eggs, gradually incorporate the vanilla-flavored pudding powder. Mix everything until you achieve a smooth and homogenous batter with no lumps.
- In a separate bowl, combine the all-purpose flour and baking powder. Sift these dry ingredients together to ensure an even distribution of the baking powder throughout the flour. Then, slowly add this flour mixture to the wet batter along with the lemon juice. Gently fold and mix everything together just until the flour is fully incorporated, taking care not to overmix, which could make the cake dense.
- Prepare a springform pan (26 cm diameter) by greasing it well with butter or a non-stick spray. Lightly dust the inside of the pan with some flour to prevent the cake from sticking. Then, transfer the prepared batter into the pan and spread it evenly with a spatula or the back of a spoon, ensuring a smooth and flat surface.
- Evenly arrange the halved plums on top of the batter, pressing them slightly into the dough so they are partially submerged. This creates the signature ’sunken‘ appearance of the plum cake.
- Preheat your oven to 175°C (conventional heat) or 150°C if using a fan-assisted (convection) oven. Place the springform pan on the middle rack of the oven and bake the cake for approximately 45 minutes. The cake is done when a toothpick inserted into the center comes out clean and the edges are golden brown.
- Once baked, carefully remove the cake from the oven and allow it to cool in the pan for a few minutes. Then, release the springform ring and transfer the cake to a wire rack to cool further.
- Before serving, dust the cooled cake generously with powdered sugar or a mixture of sugar and cinnamon to add a sweet and aromatic finish.
- Important: Allow the cake to cool down at least partially before tasting or cutting into it. Eating it too hot may cause stomach discomfort, so it’s best enjoyed when it has cooled to a warm or room temperature.
Notes
It is important to let the cake cool down a bit before eating to avoid stomach discomfort. Dusting with powdered sugar or cinnamon sugar just before serving enhances the flavor and presentation.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
