I'm amazed at how superior your vanilla is!
- Des, The Grommet

SHOPPERS, PLEASE NOTE:

We will be closed Thursday, December 19th to Monday, January 6th. Orders placed during this time will be shipped upon our return.

We wish you and yours a wonderful holiday season!

I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

European Plum Cake

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This delicate, delicious, absolutely-must-make cake recipe comes from Maria Reiz Springer. Now living in Maryland, Maria is from Austria and has an infinite number of amazing European dessert recipes, and usually a wonderful story that goes with the recipe. Maria has a home cooking school and is truly a master baker. The plum cake can be made with other stone fruits as well, but if you are lucky enough to have French plums, they are both the traditional plum used as well as divine in this cake.

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European Plum Cake

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Ingredients

  • 3/4 cup unsalted butter at room temperature
  • 1 cup sugar
  • 2 large eggs
  • zest of 1 to 2 lemons – depending on the size of the lemons
  • 2 teaspoons Rain’s Choice pure Vanilla Extract
  • 21/2 cups unbleached flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 2 pounds plums, stones removed and sliced

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grease a 10 inch tart pan with a removable bottom.
  3. Beat the butter and sugar until very light in color, and very fluffy, about five minutes. Add the eggs, one at a time, and incorporate them in well. Add the zest of the lemons and vanilla extract.
  4. Sift flour with baking powder, then add the flour mixture to the butter, sugar mixture, alternating with the milk. Mix well until it becomes a smooth, soft dough. Transfer the dough to the tart pan and smooth it with a spatula.
  5. Place the cut plum sections, skin-side down, onto the dough.
  6. Bake about 1 hour or until a toothpick comes out clean.
  7. Cool the cake on a rack, then transfer it onto a serving platter. Dust with powdered sugar.
  8. Serve with softly whipped heavy cream sweetened with powdered sugar and flavored with vanilla before serving.

 

 

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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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