As soon as (damson) plums arrive at the farmer’s market or in the supermarket it’s time for a simple streusel cake with plums. This year, however, this delicious Damson Plum Ricotta Cake won the race and was the first cake of the »plum season«. I think it was a good decision to try something new. The cake is super easy to prepare and really delicious. It also looks really nice in my opinion – probably not everyone’s cup of tea though with all those plums on top ;P
Even though this one here is really nice – my Traditional German Damson Plum Tray Bake will be the next cake to bake with the next batch of plums. But the ricotta cake here is definitely a contender for the top spot each year from now on. Honestly, I’ve developed a love for ricotta cakes over the past few years. These types of cakes are usually all pretty easy to prepare, and they always have a great texture. Relatively compact but not too dense. Fresh out of the oven, still a bit warm, they are typically the best! ;)
Delicious Ricotta Cakes
Ricotta Cake with Roasted Gooseberries
Ricotta Raspberry Cake
Easy-Peasy Ricotta Cherry Cake
Ricotta Cheesecake with Nectarines & Apricots
Lemon Ricotta Polenta Cake with Cherries
I really recommend trying one of these delicious cakes (or all of them)… if the one with plums is not your favorite ;) All of those cakes damn tasty and easy to prepare.
As mentioned before – this cake is really easy to prepare. You just have to mix all the ingredients, transfer everything to your baking dish and top it with plums. That’s all. Easy-peasy. The plums will soften and caramelize slightly during the baking time. Not all the plums will get super soft though – some of them will still have some bite to them. Something that makes the plum topping even better ;)
As you might know there is a difference between regular plums and damson plums. Both are fine to use for this cake here, but traditionally we prefer to use damson plums in our family. If you like to switch up your game you could also use other stone fruits here. Apricots or cherries should also work well here. If all of them available at the same time – why not use a mix of everything? ;)
Well. If you like plums – no matter if you prefer regular plums or damson plums – you might want to take a closer look at these two recipes here. One is an all-time classic we do every year and the other one is an absolutely brilliant semolina cheesecake with a similar plum topping you can see here on top of the ricotta cake. So good. Really! ;P
INGREDIENTS / ZUTATEN
9 oz. (250g) ricotta
3/4 cup (150g) sugar (or xylitol)
zest of 2 organic lemons
3 medium eggs
2/3 cup (150g) butter, melted
6.3 oz. (180g) spelt flour
2 tsp. baking powder
1/4 tsp. salt
14 oz. (400g) damson plums, pitted & halved
1-2 tbsp. brown sugar
250g Ricotta
150g Zucker (oder Xylit)
Abrieb von 2 Bio-Zitronen
3 Eier (M)
150g Butter, geschmolzen
180g Dinkelmehl (Type 630)
2 TL Backpulver
1/4 TL Salz
400g Pflaumen/Zwetschgen, entsteint & halbiert
1-2 EL brauner Zucker
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 375°F (190°C). Line an 8 inches (20cm) springform tin with baking parchment and grease lightly. Melt the butter and let cool down slightly. Wash and dry the plums, cut them in half, and remove the stones.
2. Add the ricotta, sugar (or xylitol), and lemon zest to a large bowl and mix for about 2-3 minutes until soft and creamy. Add the eggs one at a time and mix well after each addition. Next, add the melted butter and mix until well combined. Mix flour, baking powder, and salt and add to the bowl – stir until just combined. Transfer the batter to the prepared baking tin and smooth out the top. Distribute the halved plums evenly on top and sprinkle with some brown sugar. Bake for about 50-60 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down completely on a wire rack. Serve with some whipped cream.
1. Den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Eine 20cm (8 inches) Springform mit Backpapier auslegen und leicht einfetten. Die Butter schmelzen und etwas abkühlen lassen. Die Zwetschgen waschen, trocknen, halbieren und die Steine entfernen.
2. Ricotta, Zucker (oder Xylit) und dem Abrieb der Zitronen in einer großen Schüssel für 2-3 Minuten aufschlagen, bis die Masse schön cremig ist. Die Eier einzeln dazugeben und jeweils gut unterrühren. Die geschmolzene Butter dazugeben und gut unterrühren. Dinkelmehl, Backpulver und Salz vermischen und zur Schüssel dazugeben und nur kurz unterrühren. Den Teig in die vorbereitete Form füllen und glatt streichen. Die halbierten Zwetschgen darauf verteilen und dann mit dem braunen Zucker bestreuen. Für etwa 50-60 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Den fertigen Kuchen auf einem Kuchengitter abkühlen lassen. Den abgekühlten Kuchen mit etwas Schlagsahne servieren.
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Here is a version of the recipe you can print easily.
Print
Damson Plum Ricotta Cake
- Prep Time: 00:15
- Cook Time: 01:00
- Total Time: 01:30
- Yield: 1 1x
- Category: Cakes
- Cuisine: International
- Diet: Vegetarian
Description
The perfect cake to celebrate plum season: an easy and delicious Damson Plum Ricotta Cake. Super tasty and done in to time at all!
Ingredients
9 oz. (250g) ricotta
3/4 cup (150g) sugar (or xylitol)
zest of 2 organic lemons
3 medium eggs
2/3 cup (150g) butter, melted
6.3 oz. (180g) spelt flour
2 tsp. baking powder
1/4 tsp. salt
14 oz. (400g) damson plums, pitted & halved
1-2 tbsp. brown sugar
Instructions
1. Preheat the oven to 375°F (190°C). Line an 8 inches (20cm) springform tin with baking parchment and grease lightly. Melt the butter and let cool down slightly. Wash and dry the plums, cut them in half, and remove the stones.
2. Add the ricotta, sugar (or xylitol), and lemon zest to a large bowl and mix for about 2-3 minutes until soft and creamy. Add the eggs one at a time and mix well after each addition. Next, add the melted butter and mix until well combined. Mix flour, baking powder, and salt and add to the bowl – stir until just combined. Transfer the batter to the prepared baking tin and smooth out the top. Distribute the halved plums evenly on top and sprinkle with some brown sugar. Bake for about 50-60 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down completely on a wire rack. Serve with some whipped cream.
Notes
Happy Baking!
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