It is the time of plums, those little freestone sugar-plums, with their purple, white sheened skin and yellow flesh. They are perfect for plum cake (the German
Pflaumenkuchen) and this year I made the recipe with cake mixture base instead of the yeast base. It rose and rose ... next time I try it I will half the recipe for the same amount of fruit.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJw8drSPEJQhJAWc3kuyLjpQLWXnRhx7Fp0-I653z2UCcqis8VjUckjvPP0ETjNQEq9_7iQQQXeh-axPNKNRfCUk1p7hB7xQDIyWvFe_mZRFMk8270AWJkNlGRgc47vwwLR6Ssg/s320/plum_cake.jpg) |
The secret is to put as many plums on as you can. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUeCT3nnoEFsTUSU6baae8RuX7kbDyGFhykfg5tyMMEVWJHYr-2e5gjAR-IKja98VmqM0PF42zfkQcspHJlm9LCH0yohwo_qhmC-PtQT-8x79NVhLEPWMWgY4G7Q19E1DV-4KnQ/s320/plum_cake_cooked.jpg) |
Plfaumenkuchen (cooked). |
A couple of years ago I painted the plums, but this year I couldn't wait to eat the cake.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZWDgpL1-mrT9URCCZ_amVwZo3DytQ7MuRfERUocY2MiOMDRxi8d7EI1YWrex2x7ynw4uwzYh8Th3UFNSvDdzpYCD_sE9wY-EF_7rEDndb11Jr4a9Q6APcTu5IuZQTFi36ptfFg/s320/2898_sugar_plums.jpg) |
Sugar plums and flowers |