Moist German Orange Poppy Seed Sheet Cake filled with rum-spiked homemade German plum butter. This easy traditional German cake recipe comes together in minutes and is perfect for your next celebration! Pflaumenmus recipe included! Jump to Recipe
Here is another classic German holiday cake recipe that will make your Christmas season so much cozier! I mean, a slice of this moist and tender orange poppy seed sheet cake paired with a mug of mulled wine.Whats not to love?
You will love the subtle orange flavor that pairs so well with the warming spices and the sweet yet tart plum jam. I dont often bake with oranges and now Im seriously questioning why. Oranges add so much flavor to this gorgeous poppy seed sheet cake â€“ its jumped to the top of my favorite German Bakes!
In Europe, you can buy it at any store. In the Americas, I make it myself using damson plums Italian plums or prune plums? In Germany, this plum spread is called Pflaumenmus, which is like a jam or plum butter used in many German or Eastern European recipes. Especially popular for all kinds of holiday sweets, and as a filing for brioche or my semolina
When is my homemade plum butter done?
In a separate bowl, mix together the room temperature eggs, milk, vanilla and orange juice. Add the wet ingredients to the drybutter mixture, and whisk/mix well until no flour clumps remain and everything is smooth.
Mix flour and sugar in a mixing bowl until combined. Add egg and butter, and mix with your hands until a crumbly dough forms. Form into a disc, wrap tightly in plastic, and transfer to the refrigerator to chill for approx. 30 60 min.
Preheat oven to 180C/350F. Take the dough out of the refrigerator and roll it into a circle roughly the size of the baking pan. Butter the springform pan, then gently press crust into the bottom.
This fantastic plum cake from Zoe Francoise of Zoe Bakes was a total hit at my house! Ive always loved her recipes. Her recipe for making artisan bread in 5 minutes a day inspired my Brotchen German Rolls.
Why Youll Love This Recipe: This plum cake is made with almond flour, which pairs perfectly with juicy, ripe summer plums. Its easy to make and has a just-sweet-enough flavor and a dense, moist texture. Plus, its made in a food processor!
This cake recipe comes from Zoes new cookbook, Zoe Bakes Cakes. Its a delightful book that any home baker will love. Theres a fantastic section of the book called Cake Academy thats filled with great advice on making cakes, including a Baking at High Altitudes section.
Before you start making the cake, be sure to thoroughly grease and line your springform pan with parchment paper. I cut a round of parchment for the bottom. Then I cut two strips for the inside edge of the pan.
Scrape the batter into the prepared pan and smooth the top with a spatula. Gently tap the pan on the counter several times to release excess air bubbles. Add the plums in a spiral on top of the batter. Set the pan on a baking sheet.
Heat oven to 325F. Lightly coat 9 x 3-inch springform pan with cooking spray; set aside.Â Filling:In a food processor or blender, process dried plums, water and cinnamon until almost smooth, pulsing on and off and scraping sides of container as needed.