Viennese Plum Cake Recipes

Steps:

• In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Transfer to a greased 9-in. square baking dish. Top with plums. Combine cinnamon and remaining sugar; sprinkle over plums., For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in walnuts if desired. Sprinkle over top., Bake at 350° for 50-55 minutes or until topping is golden brown and plums are tender. Cool on a wire rack.

Steps:

• In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
• Mix the flour and baking powder and add that into the mixture.
• Grease the base of a round baking pan and spread the dough over the pan.
• Liberally spread plums over the dough.
• To make the optional topping, cream the butter, add flour, sugar and cinnamon.
• Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
• Be careful not to let the bottom burn!
• Serve with lots of freshly-made whipped cream.
• If you like, you may also sprinkle rum or cinnamon over the fruit before baking.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9-inch tube pan.
• Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside.
• In a large bowl, cream the butter and sugar. Beat in the egg yolks and the lemon zest.
• Stir together the flour and baking powder and then blend the flour mixture into the creamed mixture. Gently fold in the egg whites. Spread the batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange the plums, skin side down, attractively over the batter.
• Bake in preheated oven until a tester inserted in the center comes out clean, about 40 minutes. Transfer to a cooling rack and allow to cool before serving.

Steps:

• Preheat oven to 350 degrees.
• Grease Two 8-inch Round Pans with Butter.
• Choose plums that are more blue in color than red, and are soft but not mushy. Cut the plums in half lengthwise, along the 'seam', removing the stone. If there's any fiber or remnants of a stem, trim the tip of the stem end with a paring knife. Set plum halves aside.
• Mix two teaspoons of cinnamon with the half-cup of sugar and set aside.
• In mixing bowl, cream the butter and sugar.
• Add eggs, mixing until well blended.
• Sift together the flour, baking powder and salt.
• Add half of the flour mixture into the creamed butter, stirring just until smooth; then add the remaining dry ingredients, again being careful not to over-mix. Batter will be stiff.
• Divide batter evenly into greased cake pans, spreading to fill pan to the sides.
• Press plum halves into the top of the batter, cut side up, arranging them in tight rows. You should see very little cake batter. My mother always said ".
• load 'em up!".
• Sprinkle the cinnamon-sugar mixture evenly and generously over the top of each cake.
• Bake in 350-degree oven for 30 to 35 minutes.
• Cool completely.
• While my mother would pooh-pooh it, you can serve with whipped cream. Enjoy!

Steps:

• For the crust: Mix the fresh yeast with 2 tablespoons of the sugar and reserve. Mix into the hot milk the remaining sugar, salt, oil, butter, vanilla sugar and half of the cake flour in a bowl of a kitchen aid mixture or food processor, mix at low speed for 1 minute. Add the egg. Add the yeast/sugar mixture. Add the remaining cake flour and mix well at low speed until all ingredients are incorporated. Let rise at a warm place until dough doubles. With a rolling pin, roll out the dough to fit a 12 by 17-inch cake pan, which is lightly buttered and dusted with flour.
• For the topping: Preheat oven to 360 degrees. Sprinkle hazelnut flour over the dough. Cut the plums open but not in half, remove the pit and cut a small insert into the top. Layer standing on top of the dough. Mix sugar, cinnamon, and bread crumbs and sprinkle over the plums. Top with almonds and butter. Bake on the second shelf from the bottom for 45 minutes to 1 hour at 360 degrees in a regular oven or for 45 minutes at 300 degrees in a convection oven. Let cool, serve by itself, or with whipped cream, ice cream, or cinnamon creme fraiche.

Steps:

• In a small bowl, combine the yeast and half of the milk. Mix in 2 tablespoons of the flour and 1 teaspoon of the sugar. Allow this mixture to sit in a warm place for 1 hour.
• Combine remaining dough ingredients then add in the yeast mixture. Mix until a smooth dough forms, then knead by hand. Allow dough to sit in a warm place until double in volume.
• Preheat oven to 350°F (175°C).
• Grease a baking sheet. Roll out dough to fit the size of the baking sheet. Transfer dough to baking sheet.
• Wash plums and remove any stems. Slice each in half and remove stones. Arrange plum halves evenly on the dough - plums should not be lying down, instead they should be standing stem-side up. Sprinkle plums with sugar.
• Crumbs are optional. If you choose to add them, prepare the crumbs by mixing the butter, vanilla sugar, and sugar. Gradually work in flour until mixture becomes dry and crumbly. Sprinkle crumbs over dough, distributing them evenly.
• Allow cake to sit and rise for another 30 minutes.
• Bake cake for around 30-40 minutes or until crumbs and crust become golden brown.
• Remove cake from oven and allow to cool completely.
• Serve at room temperature, with a dollop of whipped cream.

Steps:

• Preheat oven to 375 degrees F.
• Mix together the cocoa powder and the flour in a bowl and set aside.
• In a separate bowl, beat the egg yolks, the whole egg, the sugar and the water with an electric beater for 8-10 minutes.
• Blend the Graham crackers and the powdered almonds with the egg mixture.
• Put the egg whites in another bowl and beat until stiff.
• Add the icing sugar and continue to beat for 30 seconds.
• Fold the beaten egg whites in with the egg yolk mixture.
• Add the cocoa and flour mixture and fold again.
• Pour the batter into a buttered and floured round 10" cake pan and bake in the centre of the oven for 30-40 minutes.
• Remove and let stand for 5 minutes, then turn onto a cake rack.
• Frosting: Whip the cream until quite firm, then blend in the icing sugar.
• Put the pitted cherries along with half the juice in a saucepan.
• Bring to a boil over medium heat and add the Tia Maria.
• Mix the corn starch with the tablespoon of water and add this mixture to the cherries.
• Continue to cook for 2-3 minutes, stirring constantly.
• Let stand to cool.
• Cut the cake into 3 equal layers.
• Cover the bottom layer with cherries and the next two layers with whipped cream.
• Decorate with cherries and grated chocolate.