I love my Pflaumenkuchen (plum cake) topped with real whipped cream (in a can - adds to the fun) and I don't feel guilty about the calories. Much. Oh! And did I say it freezes well? It freezes well. Using FoodSaver bags and the sealing process I keep these cakes a full year. Defrost each piece in the microwave and it tastes like fresh.
Here's the recipe - Photo to follow:
Ingrid Leenders’ German Plum Cake
Heat oven to 400 ° (Bake for 25 to 30 minutes)
150 G Cottage Cheese (1 C)
75 G Sugar (1/3 C) (more for sprinkling on plums after baking)
2 tsp vanilla sugar (or vanilla?)
6 T oil
6 T milk
Add (blended dry ingredients) and mix lightly
350 G flour (3+ C)
1 pkg Dr. Oetkker baking powder
Pinch of salt
Pit about 4# of Italian Plums (prune plums)
10x15 pan. Spray bottom of pan and line with parchment to fit the bottom of the pan. Spread mixture onto pan and place plum halves skin side down in rows over the top of the cake. Bake until toothpick comes out clean. Sprinkle plums lightly with sugar.
Serve with whipped cream.
Adapted from Dr. Oetkker’s Backen Macht Freude (Baking Makes Joy) cookbook.