Plum cake

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.

The secret is to put as many plums on as you can.

Plfaumenkuchen (cooked).

A couple of years ago I painted the plums, but this year I couldn't wait to eat the cake.

Sugar plums and flowers