Thursday, August 26, 2010

Recipe: Prune/Plum Crumble Cake

I always loved it when my mom would make this cake. This German delicacy's sweet and sour flavors mix beautifully in the mouth.

And since we just picked some prunes and had a large bowl full of unripe prunes I knew they'd be perfect for this cake. I called my mom and asked for the recipe - but she never goes by recipe she just throws everything together (and it comes out perfect every time). So she wanted to come over and make one with me. She says, "get the (white) flour ready and the (white) sugar out and make the pudding..."

Hmmmm. There's no way I could get myself to use white flour - even for this delectable desert. I knew sprouted wheat flour would be just as good. But then came the sugar issue. So I decided to use coconut sugar instead.

We were laughing as we made it - because we weren't quite sure if it'd turn out.

But - it did. And it is SO good!

Now to create an outcome that has the nice sour flavor - you want to use prunes. Not dried prunes. Prunes are just smaller versions of plums and are freestone fruits - meaning that the pit doesn't come out as easily as it would in clingstone fruits such as plums. Costco usually sells prunes in the fall. Otherwise, I'm sure plums would taste well in this cake too.

Here's the recipe:

Prune/Plum Crumble Cake


2 cubes softened butter
1 1/2 cups (blended up until a finer powder) coconut sugar
sifted sprouted wheat flour (3+ cups)

Mix these ingredients together by adding enough flour until the dough holds it's shape when pressed in hand.


4 cups sifted sprouted wheat flour
1 1/2 tbsp yeast
5 tbsp coconut sugar
dash of sea salt
1 Tbsp butter

Also need-

- Medium sized bowl of pitted and halved prunes/plums. Greener plums taste the best - not the soft and ripe ones.
- Room temperature pre-made pudding. (I use the Aro brand I get from Siegfried's) and use raw milk and - - Coconut sugar to make up the pudding.
- Buttered and lightly floured cookie sheet

Place flour in large bowl. Create hole in center of flour. Place yeast in hole. Mix a little flour into yeast with fork. Pour 1/2 cup warm water into hole. Mix the yeast into water with fork for a short moment. Fluff a little of the flour surrounding the well on top of the yeast mixture.

Place the 5 tbsp of sugar on the dry flour near the inside edge of bowl. Do the same with the dash of salt and tbsp of butter.

Cover bowl with towel and let rise until double in size - about 15 minutes.

Mix flour into yeast mixture. Knead with hand while adding bits of warm water until a dough which isn't too wet or dry forms.

Cover bowl with towel. Place dough on oven door with oven temperature turned on to lowest setting (usually 170). Let rise until doubled in size. (about 30 minutes)

Close oven door and preheat oven to 375 degrees.

Sprinkle flour along outside edge of dough. Lift dough out from the floured surfaces. Roll dough out to fit (buttered and floured) cookie sheet. Place dough in cookie sheet. Cut off any dough hanging over outside edge of cookie sheet.

Poke holes with fork in dough.

Slather on the pudding.

Place sliced prunes face down onto pudding.

Crumble the streusel over the prunes.

Place Cake in preheated oven for 15 - 20 minutes. (Peek under dough to see if the bottom has evenly browned - a light brown color.)

Let cool slightly and, as always, enjoy!

***My prune cake has quite a bit more streusel than the photo.

No comments:

Post a Comment