- Recipes
The go-to cake from the pan.
Is there anything better in fall than enjoying plum cake, coffee, and the last rays of sunshine (or the coziness of the sofa)? Probably not.
Kristin Oldenburg
Unless you try this crazy, irresistible plum cake from the pan. Not a pancake, not a crêpe, not a tart, but very, very special and even more delicious.
The ingredients:
- ¾ cup flour
- 1 egg
- ¼ cup + 2tbsp cane sugar
- 3 tbsp melted butter (or vegan alternative)
- 1 tbsp butter
- 1 pinch of salt
- ¼ cup milk
- 1/2 pack of cream of tartar (or baking powder)
- 1 tsp spice of your choice: Cinnamon or tonka bean or vanilla (sugar)
- 8-10 plums
And this is how it’s done:
Cut the plums into quarters. Heat the pan (approx. 7 inch in diameter, preferably cast iron), melt 2 tbsp cane sugar with 1 tbsp butter and a pinch of salt in it. Add the plums and simmer briefly. Then remove the pan from the heat and arrange the plums in a circle.
Mix the flour, egg, cream of tartar, spice, melted butter and milk in a bowl to form a creamy, thick batter. Carefully pour over the plums and spread out. Note: The plums should remain in a circle – do not stir them in!
Place the pan back on the stove, put the lid on and simmer over a medium heat for 8-10 minutes. Then turn over (use a large plate to tip over and slide back into the pan the other way round) and cook for another 8-10 minutes on the other side until the cake is cooked through. Leave to cool for a little while.
If you like, put some whipped cream or vanilla ice cream on top – I prefer it plain.
The only thing missing is the coffee. Try our Peruvian coffee with it, its chocolate flavors go really well with it.
