End of August I stumbled across plums in my trusted food store – the first plums of the season. At once I got some ideas about plum cake, plum sheet cake, plum cake w/ crumble … Finally I decided to create a clafoutis w/ plums.
To be honest I’m not a fan of any plums like plums uncooked … plums always tend to be rather sourish. However, if cooked or baked plums are great w/ lots of flavor and juice, turning from blue into red … the flavors intensifying when some sugar is sprinkled all over the plum mess … also there is more juice … By help of some ground cinnamon even more flavors evaporate …
Btw: plums are perfect for jam – I think of simple jam, not the version cooking for hours finally turning into a sticky mess called Pflaumenmus in Germany (like plum butter). Maybe I go for some jam jars of plum jam later – today it’s a clafoutis with plums.
Wahl do we need?
It’s …
- milk
- sugar & vanilla sugar
- eggs
- all-purpose flour
- plums …
… and maybe some ground cinnamon.
Preheat the oven to 160° C fan.
Mix the eggs until fluffy, add the sugar & the milk and mix … finally add the flour and mix … All should be well combined w/o any lumps of flour. (It’s easier if you sift the flour when adding to the mess!)
Grab a tart form and butter it. Then pour the flour mess into the form.
Rinse the plums, halve each plum & discard the pits. Finally cut the plums in small slices. Distribute the plums evenly all over the flour mess.
The tart form marches into the preheated oven for at least 45 min. Then the clafoutis is soft & creamy in the middle (like a pancake!). If you like it somewhat more solid just add about 10-15 min to the oven session.
When in the oven the clafoutis will rise, however, set when cooling down.
Add some icing sugar – generously! – on top as soon as the clafoutis is still warm and ready for serving.
Enjoy!
- 500 g plums (before rinsing, trimming & pitting)
- 250 ml milk (full-fat/whole milk)
- 60 g fine white sugar
- 2 packets vanilla sugar (about 2 tbsp)
- ¼ tsp ground cinnamon (optional)
- a pinch of salt
- 4 eggs
- 75 g all-purpose flour
- butter (for the tart form)
- icing sugar (for serving)
- tart form (Ø 26 cm)
- electric handheld mixer
- Preheat the oven to 160° C fan.
- Butter the tart form.
- Rinse the plums, trim the plums, halve each plum & discard the pit. Then cut the plums into small slices. Set aside.
- Mix sugar, vanilla sugar & the ground cinnamon (optional). Add a pinch of salt.
- With the electric handheld mixer: mix the eggs until fluffy. Add the sugar mix & mix until fluffy.
- Sift the flour onto the egg-sugar mess and mix until well combined. Avoid any lumps of flour!
- Pour the flour mess into the tart form.
- Distribute the plums evenly all over the flour mess.
- Bake for at least 45 min.
- Sprinkle some icing sugar generously all over the still warm clafoutis.
- Serve warm – or at least at room temperature.
