Thursday, August 19, 2010


My grandma Etta's German Plum Cake was a little taste of heaven on earth. I knew when she made it she loved me and that summer was coming to an end. It's a recipe she learn from my German great grandma Camilla. My mom made it every fall, I've made it for my kids and now they are getting old enough to start making it for theirs. For me this is German comfort food. Traditionally it is served at German coffee or tea. We enjoy it for dessert or as a breakfast cake.
1 small batch of any good sweet yeast dough (enough for one standard batch of cinnamon rolls)
3 cups of homemade vanilla pudding
1 pound of Italian plums, pitted and sliced (if you can't find these you can use small black plums)

Streusel  (topping)
1 cup flour
1 cup sugar
1/2 cup butter
Mix together till crumbly
Make up the sweet dough and let rise until ready to shape. Dough can be rolled out to fit a 9x13 baking pan or a half sheet jelly roll pan. Grease pan and line with dough so that dough comes about half the way the sides of pan.
Pour cooked pudding onto the dough. Lay the plums on top of the pudding with the skins side down. They can be placed in rows or decoratively, however you choose. Make up streusel and sprinkle over plums to cover. You do not have to use all of the streusel, but it's yummier if you do.
Let rise 45 minutes, then bake at 375 F for 30 minutes or until crust is done.
For Apple Tart - use about 5 pipen apples in place of the plums.  Peal and slice apples thin. Any tart fruit is good in this cake, such as cherries or apricots.

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