I was lucky enough to have a German Grannie around for so much of my life. Not only did she pass on her love of gardening (as did my other grandma) but she fed us amazing German treats each time we visited.
It was the german plum cake that I remember most thought, I think. The thick dough base, the tart plums and the sweet streusel topping were perfect for an afternoon snack (or possibly even breakfast a few times!)
I finally had the chance to search out the recipe, and using the plums from our tree, try my hand at it. It was moist, and delicious and exactly how I remembered it.
It turned out perfectly, if you ask me, and will be added to our regular baking list in the future. I am even freezing some plums so we can have this mid winter, right when you are craving a fruit filled snack!
- 1/2 cup Butter
- 1/2 cup White sugar
- 1/2 cup milk
- 2 eggs
- 2 cups White Flour
- 3 TBSP Baking Powder
- 1tsp lemon juice
- 1 tsp vanilla
- 2 cups halved plums
- 1/4 cup melted butter
- 1/4 cup white sugar
- 1/2 cup flour
- Mix the sugar and butter together until creamed. Add eggs. Add half milk, and half flour/powder and mix well. Add remaining milk, and remaining flour/powder and mix. Add lemon juice and vanilla. Beat with mixer until incorporated.
- Press dough into a large, greased cookie sheet, pushing to corners. Place half sliced plums on top, tightly together, but not touching.
- Mix streusel topping- melted butter, sugar and flour until grainy consistency. Sprinkle over the top of the plums.
- Bake at 350 for apx 40 minutes (or until browning at edges and cooked in the centre) Insert a toothpick in the centre and if it comes out clean, it is cooked.
- Cool. Slice. Eat.