Cakes are great, but if you have to spend several hours in the kitchen to prepare them, they are not as great as they could be ;P I don’t mind working a bit longer in the kitchen on a weekend, but during the week… you have to be able to get everything done much faster ;P Fortunately, there are some simple and quick cakes, like this Speedy Damson Plum Cake (with Yogurt-Oil-Dough) that can be done on a weeknight after work. Quick and easy – that’s what we all want, right? Well… and delicious I suppose ;P
I am a huge fan of cakes and other bakes made with yeast dough. Unfortunately, you always need quite some time for those bakes. The time you need to finish this cake here you would normally need to let a yeast dough rise properly ;) A yogurt-oil dough is much faster ready and baked compared to other dough types.
If you look at German cookbooks you will often find cakes made with quark-oil dough. It’s a classic dough very similar to a simple yeast dough. A no-brainer and super easy to prepare. The results are pretty much always nice. Unfortunately, you can’t get quark in every country in the world. It’s something that’s available in many places in Central Europe, but outside that area… not so much ;) Fortunately, yogurt is a great replacement for quark here. Well and that is pretty much everywhere available I’d say.
Anyway. The cake is ready in no time and the result is incredibly delicious. If guests announce themselves on a short notice, you can prepare this cake here relatively fast. You need some Damson plums, of course. If you don’t – you can easily replace them with other fruits or berries. Apples or cherries, for example, work great here. Who does not love an apple cake with streusels on top ;) You can even use frozen fruits, like frozen cherries. This means you can make this cake all year round if you like and not only in summer when everything is available at the farmer’s market ;)
The recipe is designed for half a baking tray or smaller baking tray*. If you don’t have one at hand, you can separate a large baking sheet with baking paper and/or aluminum foil and make it a little smaller, or simply use a large springform tin, for example.
INGREDIENTS / ZUTATEN
(1/2 baking sheet)
For the streusels:
3.2 oz. (90g) spelt flour
1 oz. (30g) sugar
1/4 tsp. ground cinnamon
1/4 cup (50g) butter
For the dough:
1.8 oz. (50g) plain yogurt
1.35 fl. oz. (40ml) olive oil
1 medium egg
1/4 tsp. vanilla extract
2 tbsp. sugar
1 1/3 cups (180g) spelt flour
1 3/4 tsp. baking powder
1 pinch of salt
For the topping:
about 21 oz. (600g) Damson plums
2-3 tbsp. plum jam
1 tbsp. sugar
1 tbsp. water
(1/2 Blech)
Für die Streusel:
90g Dinkelmehl (Type 630)
30g Zucker
1/4 TL Zimt
50g Butter
Für den Teig:
50g Joghurt
40ml Olivenöl
1 Ei (M)
1/4 TL Vanille Extrakt
2 EL Zucker
180g Dinkelmehl (Type 630)
1 3/4 TL Backpulver
1 Prise Salz
Für den Belag:
etwa 600g Zwetschgen
2-3 EL Pflaumenmus
1 EL Zucker
1 EL Wasser
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 375°F (190°C). Line a small baking sheet (about 12×10 inches) with baking parchment and grease lightly. Set aside. Wash, dry, half, and pit the Damson plums for the topping. Then cut the halved plums in half again lengthwise. Set aside as well.
2. Mix the spelt flour, sugar, and cinnamon for the streusels in a bowl. Add the butter and mix until you get different-sized streusels. Place them in the fridge until ready to use.
3. Mix the yogurt for the dough with the oil, egg, vanilla extract, and sugar in a large bowl. Combine the spelt flour, baking powder, and salt and add to the bowl – mix/knead until you get a smooth dough. Roll it out on a lightly floured surface, place on the baking sheet, and press it to the bottom and into the corners. If the dough is tough to work with and does not want to stretch, let it rest for a moment and then try again.
4. Place the Damson plum slices close to each other on top of the dough. Mix the plum jam with sugar and water in a small bowl and brush the plums with it. Sprinkle the streusels all over the plums and bake the cake in the preheated oven for about 28-30 minutes. Remove the cake from the oven and let it cool down completely. Serve with some whipped cream.
1. Den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Ein Backblech (ca. 31×25 cm) mit Backpapier auslegen und leicht einfetten. Zur Seite stellen. Die Zwetschgen für den Belag waschen, trocknen, halbieren und entsteinen. Die halbierten Zwetschgen dann noch einmal längs halbieren. Ebenfalls zur Seite stellen.
2. Dinkelmehl, Zucker und Zimt für die Streusel in einer Schüssel vermischen. Die Butter dazugeben und alles gut vermengen, bis unterschiedlich große Streusel entstehen. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Den Joghurt für den Teig mit dem Öl, Ei, Vanille Extrakt und Zucker in einer großen Schüssel verrühren. Dinkelmehl, Backpulver und Salz vermischen und zur Schüssel dazugeben – alles zu einem glatten Teig verarbeiten. Den Teig auf einer leicht bemehlten Fläche ausrollen, auf das Blech legen und in die Ecken drücken. Der Teig wird sich vermutlich stark zusammenziehen – in dem Fall einfach etwas warten und dann noch einmal in Form bringen, wenn er sich etwas entspannt hat.
4. Die Zwetschgen dicht nebeneinander auf den Teig setzen. Das Pflaumenmus mit Zucker und Wasser in einer kleinen Schüssel verrühren und dann die Zwetschgen damit bestreichen. Die Streusel auf den Zwetschgen verteilen und dann für etwa 28-30 Minuten im vorgeheizten Ofen backen. Den Kuchen aus dem Ofen holen und komplett abkühlen lassen. Schmeckt prima mit etwas Schlagsahne.
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Here is a version of the recipe you can print easily.
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Speedy Damson Plum Cake (with Yogurt-Oil-Dough)
- Prep Time: 00:25
- Cook Time: 00:30
- Total Time: 00:55
- Yield: 1 1x
- Category: Cakes
- Cuisine: Germany
- Diet: Vegetarian
Description
A classic bake from Germany: A Speedy Damson Plum Cake made with Yogurt-Oil-Dough. Super quickly done and really delicious! Perfect cake for fall!
Ingredients
For the streusels:
3.2 oz. (90g) spelt flour
1 oz. (30g) sugar
1/4 tsp. ground cinnamon
1/4 cup (50g) butter
For the dough:
1.8 oz. (50g) plain yogurt
1.35 fl. oz. (40ml) olive oil
1 medium egg
1/4 tsp. vanilla extract
2 tbsp. sugar
1 1/3 cups (180g) spelt flour
1 3/4 tsp. baking powder
1 pinch of salt
For the topping:
about 21 oz. (600g) Damson plums
2-3 tbsp. plum jam
1 tbsp. sugar
1 tbsp. water
Instructions
1. Preheat the oven to 375°F (190°C). Line a small baking sheet (about 12×10 inches) with baking parchment and grease lightly. Set aside. Wash, dry, half, and pit the Damson plums for the topping. Then cut the halved plums in half again lengthwise. Set aside as well.
2. Mix the spelt flour, sugar, and cinnamon for the streusels in a bowl. Add the butter and mix until you get different-sized streusels. Place them in the fridge until ready to use.
3. Mix the yogurt for the dough with the oil, egg, vanilla extract, and sugar in a large bowl. Combine the spelt flour, baking powder, and salt and add to the bowl – mix/knead until you get a smooth dough. Roll it out on a lightly floured surface, place on the baking sheet, and press it to the bottom and into the corners. If the dough is tough to work with and does not want to stretch, let it rest for a moment and then try again.
4. Place the Damson plum slices close to each other on top of the dough. Mix the plum jam with sugar and water in a small bowl and brush the plums with it. Sprinkle the streusels all over the plums and bake the cake in the preheated oven for about 28-30 minutes. Remove the cake from the oven and let it cool down completely. Serve with some whipped cream.
Notes
Get your bake on!
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Nice coffee cake! I hadn’t made a yogurt olive oil dough before, but will do again after making this recipe. We topped with a dollop of vanilla yogurt in lieu of the whipped cream