For the past few weeks, we have been receiving some very sweet fig plums from our fruit CSA. We also got some of the rounder juicy plums, and peaches. I am so glad we joined the Finger Lakes fruit Bowl! One of the best investments we have ever made.
I could have just sat outside on our patio and devoured these in one sitting. Instead I decided to make the plum cake recipe found in my little Swabian cookbook. The cake came together nicely; however, I accidentally added too much cinnamon. The cake could feed many people. If I ever make it, again I will make a smaller version. Otherwise, it tasted good especially right out of the oven.
To make this recipe I managed to find pearl sugar at Wegmans, but regular sugar would work just as well if you prefer not to purchase it.
The dough is made the same way as the onion cake. Although, the measurements are different, and this variation contains more sugar. It is intended to be a sweeter dough. When I made this, I had also decided to mix apple cider vinegar with the almond milk instead of using the cornstarch and water. I think either way would work though.
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 4 cups of flour
- 1/4 cup plus 2 tbsp sugar
- 1/3 cup softened vegan butter
- 2 lbs of fig plums quartered and pitted
- 1 tsp cinnamon
- 2 tbsp pearl sugar
Once the dough is ready roll it out and lay it in a baking sheet or casserole dish. Arrange the plum slices on top of the dough. Sprinkle with cinnamon and pearl sugar. Bake at 400 degrees for 30 minutes.