Which plums are suitable for plum cake?
Basically, you can bake plum cake with any plum you can get your hands on. But: there are around 2,000 types of plum and each one has its own characteristics. For example, some varieties lose a lot of waterso that the cake becomes moist and soggy. Plum cake is best if you bake it with plums. Ideally, they should be quite ripe, but not too soft.
The choice of plums also depends a bit on the taste. The following applies: early, juicy plums tend to lose their sweetness when baking; Plums that ripen later tend to be sweet when baked. Of course, you can also add a little powdered sugar if the cake is too sour. Whether the plum cake is mushy depends more on the batter than on the plums.
How does plum cake not soak through?
A good trick if you want to prevent your fruit cake from getting mushy: sprinkle before topping Finely ground biscuit crumbs on the dough or spread pudding on the base. The pudding (e.g. vanilla pudding) acts as a protective wall and absorbs the liquid from the plums so that they do not get into the batter.
But it helps if you choose the fruit Use plums instead of early plums. The individual fruits should not be too soft. Then cut the plums in half and always lay them out with the inside up on the plum cake. This prevents the liquid from reaching the bottom of the cake.
And last but not least: always sprinkle your cake first at the very end with sugar. Otherwise it removes the juice from the fruit and lets it soak through.
What is the best way to store plum cake?
Plum or plum cake is not particularly good for long-term storage. Because it is relatively moist, it tends to get moldy quickly. It should therefore be consumed as soon as possible after baking. The cake belongs in the refrigerator by the second day at the latesteven if that will make the yeast base hard and dry. It is better to have the cake to freeze in portions and then – as needed – to thaw.
Can you freeze plum cake?
Yes absolutely! If you can't eat the whole plum cake in a timely manner, it's best to freeze it in portions. Ideally you lay Put a bit of foil or baking paper between the individual layersso that they don't stick together when thawing. We also explain how you can freeze whole plums.
Particularly tasty: again after defrosting and before serving briefly bake (a few minutes at 160 degrees air circulation). This makes it really airy again and the crumbles wonderfully crispy. So plum cake always tastes freshly baked! Alternatively, you can find out here how you can boil down plums.
By the way: also try our delicious plum jam, plum compote and our plum jam.