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German Plum Cake (Healthier Version)

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German Plum Cake (Healthier Version)

By using most whole wheat flour and olive oil makes this German plum cake much healthier but still tastes super moist and delicious.

 

Yield

8 servings

Prep

20 min

Cook

40 min

Ready

1 hrs
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
½ teaspoon yeast, active dry
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½ tablespoon water
warm
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1 ¼ cups whole-wheat flour
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¼ cup all-purpose flour
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cup brown sugar
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½ tablespoon baking powder
plus 1 teaspoon
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½ teaspoon salt
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½ cup milk, low-fat
plus 2 tablespoons
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1 tablespoon butter
melted
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2 tablespoons olive oil
or light olive oil, grape seed oil, canola oil
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1 teaspoon vanilla extract
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6 plums
cut into thin wedges, or as needed
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¼ teaspoon cardamom seeds
ground
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Ingredients

Amount Measure Ingredient Features
2.5 ml yeast, active dry
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7.5 ml water
warm
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296 ml whole-wheat flour
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59 ml all-purpose flour
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79 ml brown sugar
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7.5 ml baking powder
plus 1 teaspoon
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2.5 ml salt
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118 ml milk, low-fat
plus 2 tablespoons
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15 ml butter
melted
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3E+1 ml olive oil
or light olive oil, grape seed oil, canola oil
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5 ml vanilla extract
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6 each plums
cut into thin wedges, or as needed
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1.3 ml cardamom seeds
ground
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Directions

Preheat the oven to 375℉ (190℃).

Butter a 11 by 7 or 8 by 8-baking pan very well. Set aside.

Dissolve the yeast in the warm water. Set aside.

In a large mixing bowl, whisk together the flours, half sugar, baking powder and salt until well mixed.

In another bowl, whisk together the milk, ½ tablespoon of the butter, olive oil, vanilla and yeast-water mixture.

Pour the liquid mixture into the flour mixture, and stir with a wooden spatula until just moistened and incorporated.

Place the batter into the prepared baking pan, and spread it evenly with your oiled hands.

Arrange the plum wedges on top of the batter as you wish.

Brush the remaining butter over the plums.

Mix together the remaining brown sugar and cardamon until well combined.

Sprinkle the mixture over the top of the plum wedges.

Bake in preheated oven for about 40 minutes, or until a wooden skewer inserted into the center comes out clean.

Let cool in the pan on a wire rack.

Cut into square. The cake can be served warm, at room temperature or chilled.

Note: Keep the cake in an air-tight container in the fridge for at least 1 week, or in the freezer for up to 1 month.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

Are you sure the measurements are correct? This “batter” is a dough

 

 

Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 22222% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 166mg 7%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 13%
Sugars g
Protein 8g
Vitamin A 5% Vitamin C 8%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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