Plum Cake
A buttery German-style plum cake with fresh plum halves baked into a tender sour cream custard.
Contains common allergens
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Instructions
- 1
Preheat the oven to 350°F (175°C) and lightly grease a 9-inch springform or square baking pan.
- 2
In a large bowl, whisk together the flour and 1/4 cup sugar. Cut in the cold butter with a pastry blender until the mixture resembles coarse crumbs.
- 3
Add 1 egg and stir with a fork until the dough just comes together. Press the dough evenly into the bottom and slightly up the sides of the prepared pan to form a base.
- 4
Sprinkle the chopped walnuts over the dough, then arrange the plum halves cut-side up in a single layer on top.
- 5
In a small bowl, whisk together the remaining 2 eggs, the sour cream, and the 1 cup of sugar until smooth, then pour this custard evenly over the plums.
- 6
Bake for 45 to 55 minutes, until the custard is set and the crust is golden brown. Cool in the pan for at least 15 minutes before slicing and serving.
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