German Plum Cake

  • Yield: 6 servings

When using plums for this recipe, the coloring from the red skins runs into the custard, turning the surface of the cake a beautiful pink when it's baked.


Pastry Crust:
1/2cup butter or soy margarine, cut into small pieces
1/2cup all-purpose flour
1/4cup sugar
1teaspoon baking powder
pinch salt
1teaspoon grated lemon peel
1/4teaspoon ground cardamom
1 egg, beaten
2tablespoons cold water
Custard Mix:
1cup milk
1 egg, beaten
1/4cup low-fat sour cream
1cup sugar
Plum Topping:
2pounds purple or red plums, halved and pitted (about 5 cups)
2tablespoons all-purpose flour
1teaspoon ground cinnamon
1/2cup slivered almonds


  1. To make pastry: Using a pastry cutter or fork, cut butter into flour until crumbs form. Add sugar, baking powder, salt, lemon peel and cardamom and continue to cut in mixture until fine crumbs form. Mix egg and water; stir into flour mixture. Form pastry into a ball; knead just until smooth. Press evenly on bottom and side of ungreased 9-inch round or square cake pan with 1 1/2-inch-high sides.
  2. To make custard: Combine all ingredients in a medium mixing bowl.
  3. To make topping: Preheat oven to 375F.
  4. Place plum halves, cut sides down and overlapping slightly, in pastry-lined pan. Mix flour and cinnamon; sprinkle over plums. Sprinkle with almonds.
  5. Pour custard into pan. Bake 35 to 40 minutes until pastry is golden brown, custard is set and plums are bubbly.

Nutritional Info *per serving

  • Calories 504
  • Fat 23g
  • Saturated Fat 5g
  • Cholesterol 38mg
  • Sodium 272mg
  • Carbohydrate 72g
  • Fiber 4g
  • Sugars 59g
  • Protein 7g