Damson plum cakes are absolute classics for late summer and autumn. We love pretty much anything topped with damsons. Take this Quick & Easy Damson Plum Cake baked in a cast-iron skillet, for example. These little fruits are perfect for all kinds of cakes. They’re incredibly easy to work with, and the result is always delicious. We are huge fans of damson plums here!
For me, damson plum cakes have a nostalgic quality. Growing up, we regularly had sheet cakes topped with damson plums during late summer and autumn. When they’re in season, the fruit is usually quite affordable, making it perfect for baking. You can certainly make delicious cakes with raspberries, blackberries, or cherries, but those berries and fruits tend to be significantly pricier than damson plums – or at least they used to be back then. Of course, things can vary wildly these days depending on where storms strike, for example, and whether harvests are reduced or fail completely. We’ve certainly seen that happen before.
A delicious damson plum cake served with a generous dollop of whipped cream is simply magnificent. Fruity and sweet, yet with a hint of tartness – it’s truly delicious. No matter the base, whether it’s yeast dough, some quark-oil dough, or a standard sponge cake, adding damsons always results in a tasty cake. Of course, everyone has their own personal preference when it comes to the base. Personally, I prefer a simple quark-and-oil dough because it’s easier than yeast dough… or better yet, a quick and easy batter, like the one used for this »sunken« plum cake.
As you can see in the photos, the »sunken« part is literal. The plums start out on top of the batter, but as it bakes, most of them sink to the bottom. This is intentional, not an accident or a mistake. Theoretically, you could just mix the plums into the batter before heaving it into the pan, but this way is much more interesting… What stays on top? What sinks?
Something we really love about this cake is how wonderfully moist it is. (Yes, I said moist!) That’s partly due to the batter but largely thanks to the plums. They release quite a bit of moisture – yet they don’t make the cake soggy or »speckig« as we call it here. The texture is simply perfect and stays that way for days. Provided, of course, that you wrap the cake properly and don’t leave it out for the wasps, which greatly enjoy this cake too…
Admittedly, the cake looks a bit rustic with its rather dark crust but that’s precisely what makes it so good! You do have to be a little careful, though. Since there’s a fair amount of sugar in the batter, it darkens relatively quickly. How evenly this happens depends on the baking pan you use.
With the cast-iron skillet I used, the edges set and darken a bit faster. You need to cover the cake with a little aluminum foil or baking parchment about halfway through the baking time. However, since the center was still quite soft and pale, I cut a circle out of the middle of the parchment paper, protecting only the edges from the heat. You’ll have to figure out exactly what works for your specific oven and pan… It can vary quite a bit depending on the equipment.
Over the years we’ve built up quite a collection of plum recipes here on the blog. Beyond all the classic plum cakes with streusels and the like, we also have other delicious options on offer. Our simple Damson Plum Clafoutis is definitely highly recommended. A classic bake from France that we love to make every Damson plum season.
Another recommendation is our Damson Plum Ricotta Cake. The method is similar to the »sunken« damson plum cake we have here – meaning the plums are tossed onto the batter – but with the ricotta cake, they don’t sink in. Instead, the plums stay on top and caramelize beautifully…
INGREDIENTS / ZUTATEN
For the cake batter:
4.2 oz. (120g) butter, at room temperature
1/2 cup (100g) sugar (fine)*
1/4 cup (50g) brown sugar*
3 medium eggs
1 tsp. vanilla extract*
7 oz. (200g) spelt flour*
1 tbsp. baking powder
1 pinch of salt
1 tsp. zest of an organic lemon
about 1 tbsp. milk
For the topping:
18 oz. (500g) Damson plums, pitted
2 tbsp. brown sugar*
1 tsp. ground cinnamon*
2–3 tbsp. almonds*, sliced
Für den Teig:
120g weiche Butter
100g Zucker (fein)*
50g brauner Zucker*
3 Eier (M)
1 TL Vanille Extrakt*
200g Dinkelmehl (Type 630)*
1 EL Backpulver
1 Prise Salz
1 TL Abrieb einer Bio-Zitrone
etwa 1 EL Milch
Für das Topping:
500g Zwetschgen, entsteint
2 EL brauner Zucker*
1 TL Zimt*
2-3 EL Mandelblättchen*
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Thoroughly grease a 25cm cast-iron skillet* or a baking tin of similar size and line it with parchment paper if desired. Set aside.
2. Wash, dry, and pit the Damson plums. Toss them with the brown sugar and cinnamon, then set them aside.
3. For the batter, mix the butter and both types of sugar in a large bowl until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Combine the spelt flour with baking powder, salt, and lemon zest – add this mixture as well as the milk to the large bowl and mix until just combined. I usually use a rubber spatula for this.
4. Transfer the batter to the prepared skilled/baking tin and spread it evenly. Arrange the plums evenly distributed on top and press them slightly into the batter. Finally, sprinkle the sliced almonds over the plums and bake the cake in the preheated oven for about 42-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Check the cake after about 30 minutes or so and cover it with some aluminum foil if the edges are browning too quickly. Remove the cake from the oven and let it cool down completely on a wire rack. If desired, dust the cooled cake with some confectioners’ sugar and serve with whipped cream or vanilla sauce.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 25cm gusseiserne Pfanne* oder eine Backform ähnlicher Größe gut einfetten und ggf. mit einem Stück Backpapier auslegen. Zur Seite stellen.
2. Die Zwetschgen waschen, trocknen und dann entsteinen. Mit dem braunen Zucker und dem Zimt vermischen und zur Seite stellen.
3. Für den Teig die Butter mit beiden Zuckersorten in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Den Vanille Extrakt ebenfalls dazugeben und unterrühren. Das Dinkelmehl mit Backpulver, Salz und Zitronenabrieb vermischen und dann zusammen mit der Milch zur Schüssel dazugeben und alles kurz vermengen – ich nehme da meist einen Gummispatel.
4. Den Teig in die vorbereitete Backform geben und gleichmäßig verteilen. Die Zwetschgen gleichmäßig darauf verteilen und ein wenig in den Teig drücken. Zum Schluss die Mandelblättchen über die Zwetschgen streuen und den Kuchen dann für etwa 42-45 Minuten im vorgeheizten Ofen backen. Den Kuchen nach etwa 30 Minuten checken und ggf. mit Alufolie abdecken, falls der Teig an den Rändern zu dunkel wird. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt, und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Den fertigen Kuchen aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen. Wer mag, kann den abgekühlten Zwetschgenkuchen noch mit etwas Puderzucker bestäuben und dann z.B. mit Schlagsahne oder Vanillesoße servieren.
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Here is a version of the recipe you can print easily.
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Quick & Easy Damson Plum Cake
- Prep Time: 00:20
- Cook Time: 00:45
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Method: -
- Cuisine: Germany
- Diet: Vegetarian
Description
This Quick Damson Plum Cake is the perfect cake for late summer and autumn – easy to make and really delicious! We love this cake a lot!
Ingredients
For the cake batter:
4.2 oz. (120g) butter, at room temperature
1/2 cup (100g) sugar (fine)*
1/4 cup (50g) brown sugar*
3 medium eggs
1 tsp. vanilla extract*
7 oz. (200g) spelt flour*
1 tbsp. baking powder
1 pinch of salt
1 tsp. zest of an organic lemon
about 1 tbsp. milk
For the topping:
18 oz. (500g) Damson plums, pitted
2 tbsp. brown sugar*
1 tsp. ground cinnamon*
2–3 tbsp. almonds*, sliced
Instructions
1. Preheat the oven to 180°C (350°F). Thoroughly grease a 25cm cast-iron skillet* or a baking tin of similar size and line it with parchment paper if desired. Set aside.
2. Wash, dry, and pit the Damson plums. Toss them with the brown sugar and cinnamon, then set them aside.
3. For the batter, mix the butter and both types of sugar in a large bowl until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Combine the spelt flour with baking powder, salt, and lemon zest – add this mixture as well as the milk to the large bowl and mix until just combined. I usually use a rubber spatula for this.
4. Transfer the batter to the prepared skilled/baking tin and spread it evenly. Arrange the plums evenly distributed on top and press them slightly into the batter. Finally, sprinkle the sliced almonds over the plums and bake the cake in the preheated oven for about 42-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Check the cake after about 30 minutes or so and cover it with some aluminum foil if the edges are browning too quickly. Remove the cake from the oven and let it cool down completely on a wire rack. If desired, dust the cooled cake with some confectioners’ sugar and serve with whipped cream or vanilla sauce.
Notes
Let the baking begin!
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