Have you been a picky eater during your childhood? I definitely was! Besides meat where the fat was visible I refused to eat fruit cakes with baked fruits. The squishy texture of those fruits gave me the creeps. Anyways, now that I am mature (at least concerning my biological age) I hope that my taste buds changed as well. And, to start my “fruit cake therapy”, I decided to try granny’s plum cake.

a baking tray with granny's plum cake

One plate with plum cake which is decorated with plums. In the background is the baking tray

Contrary to my expectations, it tastes good. The fruits are topped with a creamy layer consisting of egg, yogurt, vanilla sugar and cinnamon. Okay…I actually drowned my plums in it.

Are you interested? Well, here is the recipe for granny’s plum cake:

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Granny's plum cake
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
pieces
Ingredients
for the dough
for the topping
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
pieces
Ingredients
for the dough
for the topping
Instructions
  1. Heat the milk in a pot and melt the yeast and the butter in it.
  2. Put flour, sugar and salt in a bowl, add the warm milk mixture and knead it until it becomes a dough-ball.
  3. Let the dough rise for about an hour (hint: put it somewhere warm.)
  4. roll the pastry until it fits into a 32 to 23 cm baking tray. (hint: the dough should be a bit bigger than the baking tray)
  5. Wash, core, and quarter the plums, then place them on the dough
  6. Beat the egg, yogurt, vanilla sugar and cinnamon until creamy and spread evenly over the plums.
  7. Bake the cake in a pre-heated oven (320F/ 160°C) for 30 minutes.
Recipe Notes

This recipe is the original one. For my version, I used twice as much yogurt, vanilla sugar, cinnamon and eggs.

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A bowl full of plums

Ahhh…there is one thing. In Germany we have to different types of plums. The recipe originally uses the sweeter plums which I haven’t bought. It was much easier to pick up a ready-made basket full of sweet and sour plums instead of picking the other ones piece by piece. Yeah! I am a little bit lazy. Anyways, what I wanted to say: Don’t worry if you choose the sourer ones. The fruit cake will still taste good.

A picture from above. You can see a plate with plum cake and adessert fork, the baking tray, and the bowl full of plums

With this in mind,

Take a plummy risk.