Recently, our neighbors brought us a huge bag of gorgeous plums from their tree. We gorged ourselves on their sweet, tangy goodness for a week or so, but we just weren't able to finish them all.
I hated the idea of them going to waste, so I decided to go out on a limb and do some baking!
It's called a Viennese Plum Cake and it was delicious!
Here were the plums that inspired me to pull out my Kitchen Aid and preheat the oven on a 90 degree day in summer.
While trying to find a use for these beauties I searched the web for some sort of plum crumble or tart that would highlight their flavor and keep for a couple days (there are only two of us around here, after all). Surprisingly, when I typed in "plum pastry" into the search bar the recipes I found all had a common northern European theme. Maybe there are lots of plums in France, Germany and Austria?
I thought about going with a Galette, and considered Kuchen, but finally setteled on this recipe for Viennese Plum Cake from My Kitchen Snippets because I liked the idea of using sour cream in the dough and adding a crunchy topping.
Either way, it was delicious! The cake was moist and not too sweet and the crunchy topping was delightful. It highlighted the tartness of the plums perfectly.