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Plumskaffee.de has Google PR 3 and its top keyword is "plums kaffee aachen" with 47.92% of search traffic.
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Plumskaffee.de domain is owned by Werner Kaltofen Neue Medien Muennich GmbH .
Werner Kaltofen Neue Medien Muennich GmbH
Owner since May 22, 2011
Changed at October 09, 2007
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Eating Jewish: Plum Kuchen
As I walked through the fruit and vegetable section of my local grocery store, I couldn’t help but notice the pile of oval shaped, deep purple Italian plums that were for sale. For weeks I had been buying deliciously juicy peaches and nectarines (of which every bite evoked summer), but it was impossible to ignore the dark color of these plums, which stood out against the bright oranges and reds of these other fruits, signaling the onset of fall. Aside from buying a few to eat that day, I knew I had to find a recipe that would highlight these fruits. It was only a few days later when looking through a few of my cookbooks to find some recipes for Sukkot, did I find one for plum kuchen in Marcy Goldman’s A Treasury of Jewish Holiday Baking. I had never baked with plums, but this seemed like a great recipe to start with and was a perfect way to showcase some seasonal fruits for this holiday.
Kuchen originates from Germany and was introduced into the American culinary landscape with the immigration of German immigrants in the 1800s. In his new book, The Encyclopedia of Jewish Food, Gil Marks explains, “kuchen is a generic German and Yiddish word for a baked good, although it generally specifies a cake […].” Such cakes were originally made with a yeast based dough but became easier and quicker to make with the creation of chemical leavening agents in the nineteenth century which led to their popularity as a dessert to serve during kaffee-klatsch (coffee chat) which was a time for women to socialize and drink coffee. As kuchen became more popular in the United States its name was changed because it sounded too foreign to many people. In turn, it became known as coffee cake, which was the anglicized version of kaffeekuchen.
This cake, with its mix of sweet and tart flavors, is extremely simple to make. It only requires one bowl, in which the batter is prepared. It is then simply a matter of spreading the batter into a round cake pan, placing the plums, which have been cut into quarters on top of the batter, and topping this all with cinnamon, sugar, lemon juice and butter. After it has been baked, the plums will turn a jewel like pink and their skin will look almost black, a beautiful contrast against the white of the cake. The sour cream batter bakes into a rich, moist cake that tastes subtly of lemon and almond. The plums retain their tartness and perfectly complement the sweetness of the cake. Although this cake is particularly delicious when made with plums, I think that any other fruit such as apricots, peaches or blackberries would also be delicious.
This is a recipe that I will undoubtedly be making over and over again due to its ease of preparation but more importantly because it was a wonderfully exquisite cake that was enjoyed by everyone who tried it. I hope that it can become a welcome addition to your own meals in the sukkah that helps to highlight the bounty of the harvest.
From Marcy Goldman’s A Treasury of Jewish Holiday Baking
½ cup unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon almond extract
Zest of 1 lemon, finely minced or grated
1 ½ cups all-purpose flour
1 teaspoon baking powder
8 medium sized, quartered plums
Juice of 1 lemon
2 tablespoons sugar
½ teaspoon ground cinnamon
1 tablespoon unsalted butter, in small pieces
Preheat the oven to 350 degrees. Grease and flour a 10-inch springform pan or a round 9-inch pan (I used the latter because I didn’t have a springform pan on hand).
In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at a time, then the sour cream, vanilla extract, almond extract, and lemon zest. Fold in the flour, salt and baking powder.
Spoon the batter into the prepared pan. Arrange the plums, cut side up, on top of the batter in a circular fashion around the pan until the surface is covered. Drizzle the lemon juice, sugar and cinnamon over the kuchen and dot with the pieces of butter.
Bake the kuchen for about 35 minutes until the plums have released their juices and the pastry is browned on top. Cool before removing the kuchen from the pan.
"Kuchen" is a fairly common term in Milwaukee (and my family), but this is a city where the default potato salad is German potato salad. My grandmother told me that in WWI, they tried to get the community to call sauerkraut "Liberty cabbage," but nobody would go along with it. Germans are stubborn.
The term is also used in Chile, which surprised the heck out of me when I lived there until I learned that there are cities in Chile where many of the folks still speak German.
I approved this comment, even though I take issue with it in a number of ways.
1. Asserting that something definitively "is" or "is not" Jewish assumes that there is a definition of what is or isn't Jewish. Is cake Jewish if Jews make and eat cake? The word "cake" in another language is hardly something we can definitively say "is" or "is not" Jewish.
2. Not all "Jewish" cake is dairy-free. Not all Jews keep kosher.
3. The only kind of Jew I might call "stupid" is one that assumes that their version of Jewishness is the only acceptable version of Jewishness. See my latest post on Jewish privilege.
There is a fine line between criticizing or disagreeing with a post, and calling it's author names. Let's try to keep things civil, shall we?
Kuchen is the German word for cake. It is like a torte made in a springform pan. Kuchen might have been adopted by the German Jews, but it is NOT a Jewish cake. German kuchen has dairy in it to make the cream filling. FYI. sour cream is dairy also. Oy! Stupid Jews lol
As a Jew-in-Training I've never had plum cake. This recipe looks quite delicious and I can't wait to make it!
I'm sure every Jewish person would say the same thing, but.
My mom makes the BEST plum cake!
Courtesy of Katherine Romanow
How to cite this page
Romanow, Katherine. "Eating Jewish: Plum Kuchen." 29 September 2010. Jewish Women's Archive. (Viewed on December 3, 2017) <https://jwa.org/blog/eating-jewish-plum-kuchen>.
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A low sugar way to preserve fruit: Plum and Apple freezer compotes
For the last few weekends I have been a triathlon widow, which has been OK with me because I have had plenty of time to potter about in the kitchen and ponder on what to do with the bounty from our fruit trees.
The usual suspects when it comes to preserving fruit to use through the winter are jams and chutneys. Most years I make plum chutney and I have nothing against a bit of jam but somehow it always seems such a shame to take a super healthy food and to mix it with its weight in sugar. If you want to make your fruit last without adding large quantities of sugar then one answer is to turn it into softly stewed compote and freeze.
Unlike in jam making where the sugar has a central role in preservation, when you freeze fruit the amount of sugar is dictated only by palate, so unless you have a very sweet tooth you can go a lot lower with the sugar than most recipes suggest. I’ve been mulling this over since Heidi’s Plum and Rosewater compote in July (20% sugar to fruit) and more recently Hugh Fearnley-Whittingstall’s article on British plums (25% sugar to fruit) and decided to try my luck at 10% sugar to fruit. This worked out perfectly for my taste buds and is a respectable level of sugar for healthy people to eat as an occasional food (nutrition guidelines suggest that any foods with over 15g of added sugar per 100g be regarded as high in sugar, with 5g or less per 100g considered low).
Despite losing a little bit of certain vitamins compared with eating raw, cooked fruit is a very nutritious food to eat, ‘counting’ towards that five a day while being up there with a ready meal in the convenience stakes. For those of us who like to know these things, a portion of cooked or stewed fruit is three tablespoons. I have a bunch of reusable containers from Lakeland and have frozen my compote in roughly three portion batches so that I can take out one tub a week through the Winter. Our freezer isn’t big enough to store a batch for every week of the Winter but I have stuffed quite a lot in there, largely aided by accidentally leaving the freezer door open a couple of weeks before (I wouldn’t advise this as a strategy, it was quite messy and expensive). There is something very satisfying about having a freezerful of healthy food squirreled away, though as always I’m sure there are pros and cons in the sustainability argument. Freezing fruit will use more energy than traditional preserving methods but for me compote fulfils a completely different space in the diet from jam and I love it that I won’t need to rely so much on imported fruit during the Winter.
I have made two compotes, one from plum and one from apple, but you will probably have your own ideas depending on what fruit you have a glut of or can buy cheaply. I’m pleased with the contrast between these two – one week I will have a gentle, aromatic plum compote perfumed with vanilla and the next week a fresher, chunkier apple compote spiked with a clean rosewater flavour.
You can use the compotes in a myriad of different ways but these are what I have in mind:
- Stirred through hot porridge when the mornings start to turn cold
- Warm or cold alongside low fat organic yogurt as a quick snack or breakfast
- Warmed then poured over a slice of toasted bread or brioche spread with homemade almond butter
- Hot as an accompaniment to custard, rice pudding or ice-cream for a modest pudding
- Blended with milk and yogurt for a quick smoothie or an oat thickie
Neither compote is difficult to make but give yourself an hour each time to allow for prepping the fruit (an easy but repetitive task, fine for doing in front of the TV or in the garden). The apple compote was made from the kind of garden apples that make you wince eaten raw – if you have a sweeter variety you may be able to drop to 5% sugar. Oh and I still have about 100 apples left if anybody has any ideas!
For anybody looking for more general guidelines on freezing a seasonal glut the BBC web site has a good article.
Recipe for Two compote recipes: apple with rosewater and plum with vanilla
Apple compote with rosewater
Inspired by a comment in Nigel Slater's The Kitchen Diaries (note: I like a strong rosewater flavour so add 1 tbsp if you're not so sure)
2.5kg apples (whole weight)
200g sugar (I used organic golden caster sugar)
2 tablespoons rosewater
Squirty lemon juice
Add the sugar and lemon juice and heat gently for about 25 minutes, stirring occasionally with a wooden spoon (if you have a lot of apples you might need to put a lid on the pan to begin to help the heat permeate through the whole batch). Stop when some of the apple has turned to mush but the largest chunks still have a bit of bite left. Taste for sweetness and add extra sugar if needed. Freeze in batches until required.
Plum compote with vanilla
As suggested by Hugh Fearnley-Whittingstall, but with much less sugar
Wash the plums thoroughly. Halve each plum and remove the stone, cutting each half again for the larger plums. Place the plums in a large pan.
Scrape the seeds out of the vanilla pod and put both the seeds and the pod into the pan with the plums. Add the sugar and heat for about twenty minutes until the plums are soft but still retain their shape. Taste for sweetness and add extra sugar if needed. Remove the vanilla pod.
Drain off most of the excess liquid before you freeze but don't throw it away. This part is the cook’s treat and as Hugh says makes a fine plumbena). Freeze in batches until required.
Leave a Comment
Sophie, thanks so much for introducing these recipes to us! Lower sugar in preserves is what I have been looking for!
There’s snow on the mountains up here already so I’ve started my porridge eating already! Really like this idea and am looking forward to trying it out.
i always use minimal sugar in compote and jam… tastes so much more of fruit. i am glad you didn’t do a real freezer jam, the one i tried last year was a complete disaster. you just have to cook jam. full stop.
i just made some plum preserves and even after cutting the sugar by half i still found it to be too sweet. i’ll cut it way back next time. i love your ideas for the use of your compotes, especially the “thickie” (i love the name)! excellent post!
I too am a triathlon widow, as I type this my other half is doing a pedal powwer challenge from Lands End to John O’Groats, they are doing it in 10 days, so plently of free time.
I found this post while browsing what to do with all the plums from our tree & as I type this the plums & sugar are slowly becoming a compote ready to put into the freezer.
Thank you Sophie,
I always look for ideas on how to preserve the fruit from my garden and sometimes I try my own ideas to make low sugar preserves. Last year I prepared my plums and apricots to preserve, the same way as you do. I then put 1 cup of sugar for 2 kg. of fruit to boil with about a half cup of water and a dash of lemon juice. After boiling for about 5 minutes, I then poured the hot plums in sterelized jars with metal lids, poured enough juice to cover the top, and covered with lids immediately. As the preserve cools it seals itself. I then kept the jars on the shelf in a cool place. I refrigerate the leftovers when I open a jar.
My compotes lasted more than a year but the top part of some jars got discoloured after a while. I do not know why? Do you have any ideas as to why discolouration occured? How can it be prevented. Some people say it is OK to eat those but I am not sure. Hatice.
Hi Hatice – I must admit I’m not a preserving expert so I’m not sure what might be causing your discolouration. It might be worth checking out the National Center for Home Food Preservation site for ideas: http://www.uga.edu/nchfp/index.html
I love finding easy low sugar ways to preserve fruit. I love jam but it’s really so different and I often just want the fresh fruity flavor. My favourite way to preserve strawberries is to slice them, macerate them in a tablespoon of sugar, then freeze. I’ll definitely be using these compote recipes in the next few weeks.
I have been looking for recipes for plums as I have been given perhaps 4kg of lovely plums and some apples. I try very hard in keeping a low sugar diet so I’m intending to make this compotes later on!! Thank you.
Just can’t wait to try this method out. thnakyou so much. Very useful!
Tried the apple recipe – love it!! Really pleased there is a healthier way to preserve a bumper crop.
do the plums need to be cooked before they are frozen?
I have a tree with small, sweet, very soft plums and I would like to peel, stone and freeze the plums.
I usually cook plums before I freeze them as the texture can go a bit ‘mealy’ if you freeze them fresh. Not disastrously so (I’ve made crumbles from them), but they’re a bit nicer if you cook them first.
take your plums, cut in 1/2, remove the pit, put in a pot and cook until soft, add maple syrup to
taste for sweetness, and 1 – 3 tblsp. of chia seeds. Add lemon juice if needed. Put in jar and use
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rhubard and also strawberries.
Take your plums, cut in 1/2, remove pit, put in freezer bag and freeze for the winter. Put in
smoothies or whatever all winter and taste summer.
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Thanks Sophie for this great article and ideas for healthy ways to enjoy a glut of plums and later on apples this year!
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I use no sugar at all. Simply put the plums in a large glass chicken roaster, with 1 Tbsp of water or juice, then cover and put in low over for two hours. After the first batch there is no need to add the liquid as I ‘carry over’ from the earlier batch. We eat this with a spoonful of Greek style ginger yoghourt which has just enough sweetness to take away the sharpness of the (so far) under-ripe fruit.
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Plum Kuchen
Photo by Romulo Yanes
This kuchen would be terrific made with all types of stone fruit, so feel free to substitute any of your summertime favorites for the plums.
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Ingredients
- 1 (1/4-ounces) package active dry yeast
- 1/4 cup warm water (105-110°F)
- 2 cups plus 2 tablespoons all-purpose flour, divided
- 1 cup sugar, divided
- 1/2 teaspoon salt
- 1/2 cup plain whole-milk yogurt (preferably Greek-style) at room temperature
- 1 large egg, warmed in shell in warm water 5 minutes
- 1 1/2 teaspoon grated lemon zest
- 1 teaspoon pure vanilla extract
- 1 1/4 sticks unsalted butter, cut into tablespoons and softened, divided
- 3/4 pound firm-ripe plums (about 4 small), halved and pitted
- Equipment: a stand mixer fitted with paddle attachment
- Accompaniment: plain whole-milk yogurt (preferably Greek-style), sweetened
Preparation
- Stir together yeast and warm water in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
- Add 2 cups flour, 2/3 cup sugar, salt, yogurt, egg, zest, and vanilla to yeast mixture and mix at medium-low speed 1 minute. Beat in 1 stick butter, 1 Tbsp at a time, until incorporated. Beat at medium speed until dough is smooth and shiny, about 5 minutes. (Dough will be very sticky.) Scrape down side of bowl and sprinkle dough with remaining 2 tablespoons flour. Cover bowl with a kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
- Spread remaining 2 tablespoons butter in bottom of a 9-inch square baking pan and sprinkle with remaining 1/3 cup sugar. Cut each plum half into 5 or 6 slices and arrange in 1 layer pan.
- Stir dough until flour is incorporated, then spread evenly over plums. Loosely cover with buttered plastic wrap, then kitchen towel. Let rise in a draft-free place at warm room temperature until almost doubled, about 1 1/2 hours.
- Preheat oven to 375°F with rack in middle.
- Bake until kuchen is golden-brown and a wooden pick inserted into center comes out clean, 30 to 35 minutes. Cool in pan 5 minutes, then invert and unmold onto a rack to cool completely.
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Nutritional Info
- Calories 387
- Carbohydrates 56 g(19%)
- Fat 16 g(25%)
- Protein 6 g(11%)
- Saturated Fat 10 g(48%)
- Sodium 165 mg(7%)
- Polyunsaturated Fat 1 g
- Fiber 2 g(7%)
- Monounsaturated Fat 4 g
- Cholesterol 63 mg(21%)
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I was looking for a recipe somilar to what my German mother makes. I tried this one yesterday. After turning it out, I covered it with streusel topping and broiled it a few seconds. This was very tasty and a perfect Kaffee und Kuchen offering.
Made on a leisurely Sunday in late summer when plums are at their best, and turned out great! So good I took half of it to friends and it travelled well! Put the dough out by a warm window to rise, turned out a sweet, dense and moist cake. Only change I tried was to use 1/3 cu. turbinado with the fruit. Easy but requires patience and a hot afternoon.
Prior reviews were helpful. I used Demerara sugar, 1tsp salt, and 3/4c whole wheat flour combined with unbleached flour. I handmixed dough, which felt like pizza dough. I warmed my convection oven to 200 degrees, then turned it off and added dough under damp towel for proofing. Total rise time was 2.5hrs. The aroma was like a midwest German bakery! Well worth the wait, but I think I prefer my fruit on top of the dough. Back to the kitchen!
I really liked this coffee cake. There could be some serious time constraints, but we did the first rise and the assembly the night before and did the final rise overnight in the refrigerator. The next morning, we only had to bake and we LOVED it. I did use turbinado sugar instead of granulated white sugar due to being out, maybe this made the cake better than some others' experience?
Careful! The last line of this recipe says that it needs to be eaten that day and will keep, covered "up to one day." My rising time was four hours total, with twenty minutes of prep, thirty minutes of baking and a ten minute rest. It's delicious, but you need to have a serious game plan in place for when you're going to be eating this.
This really was not texturally different nor did it taste different than a standard (and easier) quick bread recipe. Also, I made it with peaches, and the lemon was overpowering. Use the fresh pineapple upside down cake recipe from last year, and substitute peaches, for much better results.
This is a nice, unusual dessert, with a great taste, but you have to be very careful about the baking time, because the method of testing whether the cake is done by inserting a toothpick or wooden skewer just doesn't work well for this dough (it is so tight, and so buttery, that, even when it is wet it the dough will often not stick to a wooden skewer). Things that will necessitate an increased cooking time include using even a little too much fruit (adds too much water to the dough), or allowing the dough to rise too much before baking (it takes the heat longer to penetrate the volume). So the bottom line is, without a little practice, this cake can come out quite undercooked on the fruit-covered side.
this turned out excellent. i used peaches instead of plums. one weird thing, though, was a strange bitter aftertaste the topping had. otherwise, it was very well received by my guests and there was not a crumb left.
I used nectarines instead of plums but otherwise followed the recipe exactly.This was very pretty but I didn't like the texture of this sweet bread. It was more like a quick bread than a yeast dough.
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Plums kaffee
15 October 2011
Opa's Italian prune plum cake
Once a year, for only about one week each fall, Italian prune plums, known to me as Zwetschgen, make an appearance in the local produce markets. You have to be ready and watching, because once the limited offering of plums hit the stores, it gets all snapped up. It's always exciting to see the crate of fresh prune plums, partly because my prolonged anticipation is finally fulfilled, partly because I know I didn't lose out to other customers on my 3 pounds-worth, and partly because I know I've got a very good cake coming my way soon.
A very good cake. Rich in memories and lovely in flavor, this cake comes straight from my Opa's recipe files. I remember eating this Zwetschgenkuchen over and over as a little girl on my visits with Opa and Oma in Germany. With a dollop of lightly-sweetened, freshly-whipped cream, and a cup of coffee, this is a quintessential Kaffeetrinken treat.
Kaffeetrinken, one of the important meals in the German day, is enjoyed around 4pm every day. It is a time for an afternoon coffee pick-me-up, and cakes and pastries are generally eaten alongside the coffee. In a baker's family, you can be sure we had many tasty options to choose from! And what I like about most German baked things is that they are not overly sweet, and as a result, they pair excellently with Kaffee.
As I was able to get some of these plums recently, I indulged once again in my yearly tradition. I made a nice big tray of Zwetschgenkuchen, packing some of it up for a picnic with friends in the Santa Barbara Sunken Gardens one sunny weekend, and freezing away the rest to enjoy on another occasion.
The classic accompaniment for this is lightly-sweetened whipped cream. And though I'm not a real coffee drinker, I have to say, this is one of the few things in life that screams out "drink a coffee while eating me!"
As a professional baker in Germany, my Opa developed all his recipes in grams and milliliters. I've included both the original measurements here as well as the American conversions.
Zwetschgenkuchen (Italian prune plum cake)
Recipe from Gerhard Sommermann
170g (¾ cup plus 2 Tbs.) sugar
Lemon zest from half a lemon
1 egg, room temperature
400g (3 cups sifted) flour
1½ tsp. baking powder
100ml (scant ½ cup) milk, room temperature
3 lbs. Italian prune plums, pitted and cut into sixths
Streusel topping (recipe follows)
8 comments:
wow this looks so festive, erica! and i loved reading through your post. you've earned quite a n awesome legacy.
I am learning that in large quantity baking, exact measurement in weight is the most accurate. Your Opa's recipe looks wonderful, Erica! I love your photos and styling too! :)
Wow, your cakes looks amazing and so as your picture. I would like to try this recipe when I find Italian plums. I have a question though. Is this somewhat dense cake? I have noticed that there is only 1/2 cup of milk for 3 cups of flour.
Yes, this cake is very dense, not fluffy at all like most cakes are. I don't think I've come across a cake base like this outside of Germany. One of the nice thing is that since the cake base is so firm, it holds up well under the fruit! :)
this looks delish. I will have to make it next time these are in season.
I guess we're lucky here in Vancouver, Canada! Italian prune plums are easily obtained for several weeks in the fall, coming from several growing spots including the Okanagan region of BC (and even neighbourhood trees i Vancouver). They are my favourite type of plum. Thanks for this recipe! Going to try it right now.
I made this today and substituted dairy free items for the butter and it is still beautiful!
For those that are holding back making this due to fruit availability I think that most fruits could go in place of the plums (although the prune plums are delicious! And mine were a trade for some lemons off my tree with a family who have a tree so even cooler) so try using another stone fruit, apple, pear, even blueberries etc. I think they would go awesome too! I love the texture of this cake!
Thank you for the recipe!
Hello Em, so glad you enjoyed the cake! And what fun to be able to trade fruit with friends. I agree, any number of fruits--or even jams--would be delicious with the basic cake and streusel recipes. ^^
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Maja's Viennese Kitchen
Austrian pastries, stories about foods I encountered as a child, special occasions. Gingerbread Houses, recipes, food history, and more…..
Plums and it’s juiciness.
The beautiful Plum and it’s irresistible juiciness!
The beautiful plum and its irresistible juiciness makes it the perfect fruit to create a wonderful jam or dropping it into a dough for a perfect ending…
When the plums ripened in the late summer at my grandparent’s orchard in Croatia…life around the house became very busy. Every morning the maids had to go and pick up all the plums that had fallen off the trees and gathered them in large buckets. Then my grandfather hired men from the village to set up the still just outside the barn and the process of making Slivovic was started. Sliva is the word for plum in Croatian and Slivovic is the brandy that comes from plums.
I cannot describe the process of making Slivovic, all I remember I was watching the men sitting around this contraption (the still) talking and tasting the drops that came out of a small tube/hose at the bottom of the barrel. One afternoon I found all four of the men snoozing in their chairs. I gathered up my courage to taste the next drop that was hovering at the end of the tube to drop into the container below. I put my finger under the drop and when it fell onto my finger I stuck it into my mouth and to my horror it had a terrible flavor. At this point one of the men woke up and I had just enough time to escape his reaching hand that was going to let me know that I was not to be where I was.
I was about 6 or 7 years old….
You see, my grandfather had an Inn that was a part of the big house called Bela Villa.
And while the Sliovic was brewing, my grandmother was busy making a Plum Cake – Pita od Slive, but not just one, she usually made several cakes to be sold as dessert at the Inn.
Here is my version of a Plum Cake which is translated from my mother’s recipe.
3/4 cup unsalted butter at room temperature
zest of 1 to 2 lemons – depending on the size of the lemons
2 lbs of any kind of Plums
Prepare a 10 inch tart pan with a removable bottom, by greasing and dusting it with flour.
Remove the stones from the plums by cutting them in half and slice each half into 2 quarters.
With an electric mixer or hand mixer beat the butter and sugar until very light in color, and very fluffy. Add the eggs one at a time. Add the zest of the lemons
and Vanilla. Mix the flour with the baking powder. Add the flour mixture to the butter, sugar and eggs alternating with the milk. Mix well until it becomes a smooth, soft dough. Transfer the dough to the tart pan and smooth it with a spatula.
Add the cut plum sections, skin down, on to the dough.
Bake the cake at 350 F for about 1 hour or until a toothpick comes out clean.
Cool the cake on a rack completely then transfer it onto a serving platter.
Serve with softly whipped heavy cream sweetened with powdered sugar before serving.
Or… just dust it with powdered sugar and serve it with Coffee or Tea!
Everyone loves this cake in my family especially with a big serving of ice cream!
Do you have a Plum Cake or Tart recipe?
Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com
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Pflaumenkuchen with yeasted dough is my birthday cake. My grandmother always baked a whole sheet for me. I was delighted when, a few years ago, our supermarket started offering prune plums.
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A low sugar way to preserve fruit: Plum and Apple freezer compotes
For the last few weekends I have been a triathlon widow, which has been OK with me because I have had plenty of time to potter about in the kitchen and ponder on what to do with the bounty from our fruit trees.
The usual suspects when it comes to preserving fruit to use through the winter are jams and chutneys. Most years I make plum chutney and I have nothing against a bit of jam but somehow it always seems such a shame to take a super healthy food and to mix it with its weight in sugar. If you want to make your fruit last without adding large quantities of sugar then one answer is to turn it into softly stewed compote and freeze.
Unlike in jam making where the sugar has a central role in preservation, when you freeze fruit the amount of sugar is dictated only by palate, so unless you have a very sweet tooth you can go a lot lower with the sugar than most recipes suggest. I’ve been mulling this over since Heidi’s Plum and Rosewater compote in July (20% sugar to fruit) and more recently Hugh Fearnley-Whittingstall’s article on British plums (25% sugar to fruit) and decided to try my luck at 10% sugar to fruit. This worked out perfectly for my taste buds and is a respectable level of sugar for healthy people to eat as an occasional food (nutrition guidelines suggest that any foods with over 15g of added sugar per 100g be regarded as high in sugar, with 5g or less per 100g considered low).
Despite losing a little bit of certain vitamins compared with eating raw, cooked fruit is a very nutritious food to eat, ‘counting’ towards that five a day while being up there with a ready meal in the convenience stakes. For those of us who like to know these things, a portion of cooked or stewed fruit is three tablespoons. I have a bunch of reusable containers from Lakeland and have frozen my compote in roughly three portion batches so that I can take out one tub a week through the Winter. Our freezer isn’t big enough to store a batch for every week of the Winter but I have stuffed quite a lot in there, largely aided by accidentally leaving the freezer door open a couple of weeks before (I wouldn’t advise this as a strategy, it was quite messy and expensive). There is something very satisfying about having a freezerful of healthy food squirreled away, though as always I’m sure there are pros and cons in the sustainability argument. Freezing fruit will use more energy than traditional preserving methods but for me compote fulfils a completely different space in the diet from jam and I love it that I won’t need to rely so much on imported fruit during the Winter.
I have made two compotes, one from plum and one from apple, but you will probably have your own ideas depending on what fruit you have a glut of or can buy cheaply. I’m pleased with the contrast between these two – one week I will have a gentle, aromatic plum compote perfumed with vanilla and the next week a fresher, chunkier apple compote spiked with a clean rosewater flavour.
You can use the compotes in a myriad of different ways but these are what I have in mind:
- Stirred through hot porridge when the mornings start to turn cold
- Warm or cold alongside low fat organic yogurt as a quick snack or breakfast
- Warmed then poured over a slice of toasted bread or brioche spread with homemade almond butter
- Hot as an accompaniment to custard, rice pudding or ice-cream for a modest pudding
- Blended with milk and yogurt for a quick smoothie or an oat thickie
Neither compote is difficult to make but give yourself an hour each time to allow for prepping the fruit (an easy but repetitive task, fine for doing in front of the TV or in the garden). The apple compote was made from the kind of garden apples that make you wince eaten raw – if you have a sweeter variety you may be able to drop to 5% sugar. Oh and I still have about 100 apples left if anybody has any ideas!
For anybody looking for more general guidelines on freezing a seasonal glut the BBC web site has a good article.
Recipe for Two compote recipes: apple with rosewater and plum with vanilla
Apple compote with rosewater
Inspired by a comment in Nigel Slater's The Kitchen Diaries (note: I like a strong rosewater flavour so add 1 tbsp if you're not so sure)
2.5kg apples (whole weight)
200g sugar (I used organic golden caster sugar)
2 tablespoons rosewater
Squirty lemon juice
Add the sugar and lemon juice and heat gently for about 25 minutes, stirring occasionally with a wooden spoon (if you have a lot of apples you might need to put a lid on the pan to begin to help the heat permeate through the whole batch). Stop when some of the apple has turned to mush but the largest chunks still have a bit of bite left. Taste for sweetness and add extra sugar if needed. Freeze in batches until required.
Plum compote with vanilla
As suggested by Hugh Fearnley-Whittingstall, but with much less sugar
Wash the plums thoroughly. Halve each plum and remove the stone, cutting each half again for the larger plums. Place the plums in a large pan.
Scrape the seeds out of the vanilla pod and put both the seeds and the pod into the pan with the plums. Add the sugar and heat for about twenty minutes until the plums are soft but still retain their shape. Taste for sweetness and add extra sugar if needed. Remove the vanilla pod.
Drain off most of the excess liquid before you freeze but don't throw it away. This part is the cook’s treat and as Hugh says makes a fine plumbena). Freeze in batches until required.
Leave a Comment
Sophie, thanks so much for introducing these recipes to us! Lower sugar in preserves is what I have been looking for!
There’s snow on the mountains up here already so I’ve started my porridge eating already! Really like this idea and am looking forward to trying it out.
i always use minimal sugar in compote and jam… tastes so much more of fruit. i am glad you didn’t do a real freezer jam, the one i tried last year was a complete disaster. you just have to cook jam. full stop.
i just made some plum preserves and even after cutting the sugar by half i still found it to be too sweet. i’ll cut it way back next time. i love your ideas for the use of your compotes, especially the “thickie” (i love the name)! excellent post!
I too am a triathlon widow, as I type this my other half is doing a pedal powwer challenge from Lands End to John O’Groats, they are doing it in 10 days, so plently of free time.
I found this post while browsing what to do with all the plums from our tree & as I type this the plums & sugar are slowly becoming a compote ready to put into the freezer.
Thank you Sophie,
I always look for ideas on how to preserve the fruit from my garden and sometimes I try my own ideas to make low sugar preserves. Last year I prepared my plums and apricots to preserve, the same way as you do. I then put 1 cup of sugar for 2 kg. of fruit to boil with about a half cup of water and a dash of lemon juice. After boiling for about 5 minutes, I then poured the hot plums in sterelized jars with metal lids, poured enough juice to cover the top, and covered with lids immediately. As the preserve cools it seals itself. I then kept the jars on the shelf in a cool place. I refrigerate the leftovers when I open a jar.
My compotes lasted more than a year but the top part of some jars got discoloured after a while. I do not know why? Do you have any ideas as to why discolouration occured? How can it be prevented. Some people say it is OK to eat those but I am not sure. Hatice.
Hi Hatice – I must admit I’m not a preserving expert so I’m not sure what might be causing your discolouration. It might be worth checking out the National Center for Home Food Preservation site for ideas: http://www.uga.edu/nchfp/index.html
I love finding easy low sugar ways to preserve fruit. I love jam but it’s really so different and I often just want the fresh fruity flavor. My favourite way to preserve strawberries is to slice them, macerate them in a tablespoon of sugar, then freeze. I’ll definitely be using these compote recipes in the next few weeks.
I have been looking for recipes for plums as I have been given perhaps 4kg of lovely plums and some apples. I try very hard in keeping a low sugar diet so I’m intending to make this compotes later on!! Thank you.
Just can’t wait to try this method out. thnakyou so much. Very useful!
Tried the apple recipe – love it!! Really pleased there is a healthier way to preserve a bumper crop.
do the plums need to be cooked before they are frozen?
I have a tree with small, sweet, very soft plums and I would like to peel, stone and freeze the plums.
I usually cook plums before I freeze them as the texture can go a bit ‘mealy’ if you freeze them fresh. Not disastrously so (I’ve made crumbles from them), but they’re a bit nicer if you cook them first.
take your plums, cut in 1/2, remove the pit, put in a pot and cook until soft, add maple syrup to
taste for sweetness, and 1 – 3 tblsp. of chia seeds. Add lemon juice if needed. Put in jar and use
on toast or ice cream or whatever. Should keep for 1 – 2 weeks ?? delicious. Can do this with
rhubard and also strawberries.
Take your plums, cut in 1/2, remove pit, put in freezer bag and freeze for the winter. Put in
smoothies or whatever all winter and taste summer.
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Thanks Sophie for this great article and ideas for healthy ways to enjoy a glut of plums and later on apples this year!
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I use no sugar at all. Simply put the plums in a large glass chicken roaster, with 1 Tbsp of water or juice, then cover and put in low over for two hours. After the first batch there is no need to add the liquid as I ‘carry over’ from the earlier batch. We eat this with a spoonful of Greek style ginger yoghourt which has just enough sweetness to take away the sharpness of the (so far) under-ripe fruit.
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p.s Sophie also works with individuals and companies to promote healthy lifestyles and good nutrition. To find out more visit our sister website www.sophieroberts.com
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