German Apple or Plum Cake
Source: Graphic Queen - www.dimstar.net
The batter for this cake is the closest in taste that I could reproduce to match those delicious fruit-filled cakes served in German and Swiss bakeries and tea rooms on my last trip to Europe.
Wonderful taste and flavor, not too sweet. Very European! Serve with vanilla ice cream for a real slice of heaven!
1/2 lb. unsalted butter
3 eggs 1 cup sugar
6 to 10 apples, depending on size, OR 10 to 12 fresh plums, depending
on size 3 tablespoons sugar, mixed with cinnamon to taste (omit cinnamon if using plums)
2 cups flour
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon lemon flavor
2 tablespoons rum - use the real thing here, and not rum extract
Powdered sugar for decoration
Preheat oven to 375 degrees. Grease a spring-form pan well. I usually use a 12-inch one because I really like the elegant look of the large, but not very high cakes typically served in Europe. If you want a higher cake, choose a smaller pan. Mix butter and sugar until creamy; add eggs and beat well. Add flavorings and mix well. Add flour mixed with baking powder and stir until well mixed. Put half the batter into the spring-form pan.
Arrange apple slices over top. Sprinkle with the cinnamon and sugar mixture. Note: If you make plum cake, don't add the cinnamon, but sprinkle with 3 tablespoons of sugar only. Put rest of batter on top of fruit and bake for about 50-60 minutes. Let sand for about half an hour then take cake out of pan and cool completely. It can be served warm, but I prefer it completely cool. Sprinkle top with powdered sugar. Serve with vanilla ice cream.
Note: If using plums, be sure they are nice and ripe before using them. If you can't find good fresh plums, use the canned ones, well drained. The flavor is much better when you use fresh plums, though.