German Plum Cake (Healthier Version)
By using most whole wheat flour and olive oil makes this German plum cake much healthier but still tastes super moist and delicious.
yeast, active dry
whole wheat flour
plus 1 teaspoon
plus 2 tablespoons
or light olive oil, grape seed oil, canola oil
cut into thin wedges, or as needed
Preheat the oven to 375℉ (190℃).
Butter a 11 by 7 or 8 by 8-baking pan very well. Set aside.
Dissolve the yeast in the warm water. Set aside.
In a large mixing bowl, whisk together the flours, half sugar, baking powder and salt until well mixed.
In another bowl, whisk together the milk, ½ tablespoon of the butter, olive oil, vanilla and yeast-water mixture.
Pour the liquid mixture into the flour mixture, and stir with a wooden spatula until just moistened and incorporated.
Place the batter into the prepared baking pan, and spread it evenly with your oiled hands.
Arrange the plum wedges on top of the batter as you wish.
Brush the remaining butter over the plums.
Mix together the remaining brown sugar and cardamon until well combined.
Sprinkle the mixture over the top of the plum wedges.
Bake in preheated oven for about 40 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the pan on a wire rack.
Cut into square. The cake can be served warm, at room temperature or chilled.
Note: Keep the cake in an air-tight container in the fridge for at least 1 week, or in the freezer for up to 1 month.