Pflaumenkuchen is a late summer and autumn favourite in Germany and in many other countries. As with apple cake, there are plenty different versions. Four years ago I posted a cake made with yeast dough. That cake was very popular but I also know that not everybody likes to bake with yeast. Plus, the yeast version wasn’t very sweet. Since this might be unfamiliar to some people I decided to make another cake with regular cake batter and more sugar.
This cake has a soft and sweet crumb plus a buttery streusel topping. I used prune or Italian plums (pictured at the bottom of this post), which are the most common variety in Germany. Of course you can use other plums, too.
Pllaumenkuchen (adapted from this recipe)
For the cake:
120 g (1 cup) flour
2 tablespoons chickpea flour
1 teaspoon baking powder
125 g (1/2 cup plus 2 tablespoons) sugar
120 ml soy milk
60 ml (1/4 cup) vegetable oil
300-400 g (10.6-14.1 oz) plums, pitted and halved
100 g ( 3/4 cup plus 1 1/2 tablespoons) flour
50 g (1/4 cup) sugar
60 g (1/4 cup) refined, soft coconut oil
To make the cake: Preheat oven to 200°C (400°F). Grease a 18 x 28 cm (7 x 11 inch) pan with oil. Set aside.
In a bowl combine flours, baking powder, and sugar. Add soy milk and vegetable oil and stir until the batter is mostly smooth. Some lumps are okay. Pour the batter into the pan. Top tightly with halved plums, making sure that the cut sides point upward.
Combine all the ingredients for the topping and knead until the oil is well incorporated. Form crumbs and sprinkle on top of the cake.
Bake at 200°C (400°F) for 15 minutes. Reduce heat to 160°C (320°F) and bake for another 35 to 40 minutes. Remove from heat and let cool. This cake freezes well.