There is still some time left – grab some plums and start baking! There is so much you can do with those little purple fellas :)
This recipe startet with a little failure… I actually wanted it to be a bundt cake, but that did not turn out well. At all… ;)
The result of that bundt cake was a hot mess. The plums were sticking to the sides and and since that kind of cakes are somewhat difficult to get out of the pan anyways, the cake came out of the pan in several pieces instead of just one ;)
The regular loaf pan is much more forgiving – let the baked cake cool down a bit and you should be safe.

The pound cake is seasoned with “Chinese Five Spices” powder – yes the one you normally use for savory Chinese dishes ;) Why is it called “6 spices”? Well – I actually did not have 5 spices powder at home, so I had to do it myself (yes I have those 5 spices separately at home, but not the mix – weird I know). Well… depending on what recipe you are using, there are different spices included in the mix, so I decided to go safe and use the ones that are used most commonly – at the end I had 6 spices :P
So if you have the pre-made mix, use it – just make sure there is cinnamon included.
INGREDIENTS / ZUTATEN
9 oz. (250g) damson plums (about 14-15)
1/4 tsp. ground cinnamon
pinch of fennel seeds
pinch of allspice (piment)
pinch of ground cloves
pinch of ground star anise
some black (sichuan) pepper corns
3 tbsp. cane sugar
For the streusel:
1/2 cup (100g) sugar
2 tbsp. all-purose flour
1/2 cup (110g) butter, at room temperature
For the batter:
3/4 cup (175g) butter, at room temperature
1 cup (200g) sugar
1 tsp. vanilla extract
3 large eggs, at room temperature
1 3/4 cups (220g) all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
250g Zwetschgen (ca. 14-15)
1/4 TL gemahlener Zimt
einige Fenchelsamen
Prise Nelkenpfeffer (Piment)
Prise gemahlene Nelken
Prise Sternanis
ein paar schwarze (Szechuan) Pfefferkörner
3 EL Rohrzucker
Für die Streusel:
100g Zucker
2 EL Mehl (Type 405)
110g weiche Butter
Für den Teig:
175g weiche Butter
200g Zucker
1 TL Vanille Extrakt
3 Eier (L), Zimmertemperatur
220g Mehl (Type 405)
1/2 TL Salz
1 TL Backpulver
DIRECTIONS / ZUBEREITUNG
2. Wash the damson plums, dry, pit and quarter lengthwise. In a mortar mix the spices and grind until you have a fine powder. In a bowl mix the spices with the cane sugar. Add the plums and toss until all plums are covered with the sugar mixture. Set aside to marinate.
3. For the streusel mix the sugar with the flour and add the butter in small pieces. Cut and mix with a dough scraper until crumbs form. Place in the fridge until needed.
4. In a large bowl beat the butter and sugar on high speed until light and fluffy. Add vanilla extract and mix. Add the eggs one after another and mix well after each addition. Mix the flour, salt and baking powder and add to the bowl. Mix until just combined – do not over beat or the cake will end up tough.
5. Add about half of the batter to the loaf tin and spread over the bottom of the tin. Add half of the plums on top and distribute evenly. Spread the remaining batter on top and smooth out the surface. Add the remaining plums on top and sprinkle with the streusel. Bake for 60-70 minutes or until a skewer inserted in center comes out clean. If the top gets too dark, cover with aluminum foil. Take out of the oven and let cool down completely in the tin. Serve with some whipped cream.
2. Die Zwetschgen waschen, trocknen, entsteinen und längs vierteln. In einem Mörser die Gewürze zerreiben, bis ein feines Pulver entsteht. In einer Schüssel dann die Gewürzmischung mit dem Zucker vermischen und dann die Zwetschgen zugeben und darin schwenken, bis sie komplett mit der Mischung bedeckt sind. Zur Seite stellen und etwas ziehen lassen.
3. Für die Streusel den Zucker mit dem Mehl in einer Schüssel mischen und dann die Butter in kleinen Stücken zugeben. Mit einem Teigschaber vermischen, bis Streusel entstehen. Bis zum weiteren Gebrauch in den Kühlschrank stellen.
4. In einer großen Schüssel die Butter mit dem Zucker auf höchster Stufe aufschlagen, bis alles hell und luftig ist. Vanille Extrakt zugeben und verrühren. Die Eier einzeln nach und nach zugeben und dazwischen jedes mal gut verrühren. Das Mehl mit Backpulver und Salz vermischen und dann in die Schüssel geben und nur kurz unterrühren – wird zu viel gerührt, wird der Kuchen beim Backen sehr kompakt.
5. Die Hälfte des Teiges in die Form geben und glattstreichen. Die Hälfte der Pflaumen darauf verteilen und dann den restlichen Teig darüber geben und wieder glattstreichen. Restliche Pflaumen drauf und dann mit den Streuseln abschließen. In den Ofen schieben und für 60-70 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Holzspieß sauber herauskommt. Sollte die Oberfläche des Kuchens zu dunkel werden, mit etwas Alufolie abdecken. Aus dem Ofen nehmen und in der Form auskühlen lassen. Mit etwas Schlagsahne servieren.

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Here is a version of the recipe you can print easily.

6 Spices Damson Plum Pound Cake
- Prep Time: 30
- Cook Time: 70
- Total Time: 100
Ingredients
For the plum filling
- 9 oz. (250g) damson plums (about 14-15)
- 1/4 tsp. ground cinnamon
- pinch of fennel seeds
- pinch of allspice (piment)
- pinch of ground cloves
- pinch of ground star anise
- some black (sichuan)pepper corns
- 3 tbsp. cane sugar
For the streusel
- 1/2 cup (100g) sugar
- 2 tbsp. all-purose flour
- 1/2 cup (110g) butter, at room temperature
For the batter
- 3/4 cup (175g) butter, at room temperature
- 1 cup (200g) sugar
- 1 tsp. vanilla extract
- 3 large eggs, at room temperature
- 1 3/4 cups (220g) all-purpose flour
- 1/2 tsp. salt
- 1 tsp. baking powder
Instructions
- Preheat the oven to 350˚F (175°C). Grease a 11×5 inch (28x13cm) loaf tin and set aside.
- Wash the damson plums, dry, pit and quarter lengthwise. In a mortar mix the spices and grind until you have a fine powder. In a bowl mix the spices with the cane sugar. Add the plums and toss until all plums are covered with the sugar mixture. Set aside to marinate.
- For the streusel mix the sugar with the flour and add the butter in small pieces. Cut and mix with a dough scraper until crumbs form. Place in the fridge until needed.
- In a large bowl beat the butter and sugar on high speed until light and fluffy. Add vanilla extract and mix. Add the eggs one after another and mix well after each addition. Mix the flour, salt and baking powder and add to the bowl. Mix until just combined – do not over beat or the cake will end up tough.
- Add about half of the batter to the loaf tin and spread over the bottom of the tin. Add half of the plums on top and distribute evenly. Spread the remaining batter on top and smooth out the surface. Add the remaining plums on top and sprinkle with the streusel. Bake for 60-70 minutes or until a skewer inserted in center comes out clean. If the top gets too dark, cover with aluminum foil. Take out of the oven and let cool down completely in the tin. Serve with some whipped cream.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12