Yeasted plum cake from Strudel, Noodles and Dumplings: The New Taste of German Cooking (page 86) by Anja Dunk

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried yeast for fresh yeast. and streusel topping for plum topping. See recipe for instructions to bottle the plums.

  • anniecc on August 20, 2024

    I have a Quetsche plum tree in my garden so was looking for recipes to use them. This cake was tasty, I really enjoyed the tartness of the plums and the unusual yeasted base. A photo of the finished result would have been helpful, I had to refer to other recipes to understand that the finished result should look like a “plum pizza” rather than a cake. The author gives no instructions for tin size, mine was 33 x 25cm. I only had 800g of plums and I’m struggling to see how 1.2kg could fit unless the author is using a significantly larger tin. Next time I might up the milk quantity slightly as the dough was quite dry, and I would be careful to stretch and press it into the corners of the tin so the liquid doesn’t run underneath. In my oven it was done in 35 minutes, although this could be because I used less plums.

  • eeeve on August 21, 2022

    Fantastic! Very authentic and totally reminded me of my childhood spent in Germany. A bit time consuming, but not too difficult to make. Made the version with optional streusel topping.

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