When the first plums are ripe in July or August, plum cakes, plum cakes and the like are also in high season on our plates. We provide you with the best recipes from classic to extra quick. Enjoy your meal!

Do you love juicy plum cake so much that you could eat it lukewarm, garnished with fresh whipped cream, straight from the tray? If so, you’ve come to the right place! Because we introduce you to the basic ways of preparing plum cake or plum cake as well as delicious baked goods around freshly harvested plums – from the Bavarian plum datschi made of yeast dough to the plum cake from the tray with crispy crumble from amarettini. With the following recipes you can really enjoy the plum season.

Bake cakes with plums or plums?

Even though many people use the terms plums and plums interchangeably, they refer to two different types: plums are a subspecies of plum. In addition, plums have a purple skin, yellow flesh and a round shape, while plums tend to be purple and elongated and have green-yellow flesh.

Particularly suitable for baked goods such as plum cake is the very aromatic, slightly sour plum, in some places also called plum, plum or squeeze. Of the plum varieties we grow, the late-ripening house plum is the best for plum cake in terms of aroma and pulp. It is best to choose firm fruits, overly juicy plums will make the cake mushy.

Kitchen tip

If you have caught particularly juicy plums, the bottom of the cake threatens to become mushy quickly. This can be easily prevented by sprinkling the soil with plenty of crumbs before topping with plums. This works with regular breadcrumbs, but also tastes really good with crumbled cookies like amarettini.

If you still have plums left, you can use them to conjure up more treats. What else you can do with the versatile fruits besides plum cake, our article “Harvesting and preserving plums and plums” will show you.

Plum cake the quick way: sponge dough & quark oil dough

If you want to spontaneously bake a fresh plum cake, you can quickly reach your goal with a sponge or a quark-oil dough as a base. You can use both types of dough to make a plum cake right after production.

Plum cake with sponge dough

For sponge cakes with fruit toppings, a springform pan or a deep tray is suitable. If you like, you can add aromatic components to the basic dough made of flour, butter, sugar, eggs, salt and baking powder, such as a dash of liqueur or rum as well as various spices or ground nuts. Then just put the pitted plums on top and put it in the oven with the plum cake. Super practical: Sponge dough can also be used to bake muffins – for enjoying plums on the go or to bring back for colleagues or friends.

Plum cake with quark and oil dough

A plum cake with quark-oil dough is just as quick to bake, although you still have to roll out the dough. But since it doesn’t stick at all and can be processed wonderfully without being cooled first, this step is done quickly and you can top your plum cake with the juicy fruits. Alternatively, you can form handy flatbreads and bake plum pastries! If you like, you can stir together a glaze, which gives the plum cake additional flavor. Despite juicy plums, the dough is so stable after baking that you can easily eat the pieces of plum cake in your hand.

In the video you can see how to make a wonderfully moist plum cake with a quark-oil dough and sprinkles – simply baked on the baking sheet:

Plum cake – the classics with yeast dough and shortcrust pastry

For some, the plum cake with a fluffy, softyeast base is the real deal, while others prefer crispy plum cake with golden-yellow baked shortcrust pastry. Both harmonize wonderfully with the juicy cake fruit, whether plums or plums. However, these types of dough need time before they can be processed: the yeast dough must rise and the shortcrust pastry needs to be cooled so that it can be rolled out and turned into plum cake.

Plum cake with yeast dough

The plum datschi is a Bavarian classic among the plum cakes and is also very popular beyond the borders of the Free State. The yeast dough needs at least half an hour to rise. Then you can bake it in any shape or rolled out on the baking sheet, depending on your preference. Sprinkles with spices or nuts provide crunchy accents and additional flavor – or you can simply enjoy the plum cake with whipped cream.

Plum cake with shortcrust pastry

Plum cake with shortcrust pastry is usually baked in a springform pan, a tart pan or on a baking sheet. The dough can be varied with different components, similar to the sponge batter, but you should pay attention to the consistency: The dough must not be too wet for plum cake. But dry additions such as ground nuts or spices can be used well and give the plum cake a special touch. Even more variations can be conjured up with various additions such as sprinkles or even a creamy glaze.

Frosting and toppings for plum cake

Those with a sweet tooth can also add a creamy-sweet frosting to their plum or plum cake. Vanilla pudding or a layer of curd cheese like cheesecake are also popular. The final kick for a wonderfully moist plum cake is a matching topping. With sprinkles you are guaranteed to do everything right, you can prepare them classically from normal shortcrust pastry or you can flavor them. If you want to try other toppings besides classic sprinkles, you’ll find them here: