Apple or Plum Cake
Submitted by jennyw
Simple European fruit cake with pastry crust topped with sliced apples or stoned plums. Bake until golden, then dust with sugar for a rustic dessert that highlights seasonal fruit.
YIELD
12 servingsPREP
15 minCOOK
20 minREADY
35 minThis apple or plum cake is European simplicity at its finest, just fruit and pastry with barely any fuss.
Roll out your favorite pastry dough onto a baking sheet, pile on sliced apples or halved plums (cut side up), then bake until the crust is golden and the fruit is soft.
A dusting of sugar while it’s still warm is all the finishing it needs.
Kitchen Tips
- Use cottage cheese and oil pastry for a tender, flaky base that’s less fussy than butter pastry
- If using large apples, cut them into eighths instead of quarters so they cook through evenly
- Lay greased paper against the open edge of the baking sheet to protect the pastry from direct heat
Ingredients
Directions
Roll out the pastry onto a greased baking sheet.
FOR THE FRUIT TOPPING: peel and core the apples and cut into slices or quarters (if the apples are very large divide into eighths).
If plums are used, rub them clean and then stone.
Distribute the fruit evenly over the pastry. lay plums with the insides upwards.
Fold a piece of greased paper a number of times and lay it against the pastry at the open side of the baking sheet.
OVEN: pre-heat for 5 minutes at 400 degrees F, bake at 400℉ (200℃).
BAKING TIME: 15 to 25 min.
After baking, when the cake has cooled somewhat, sprinkle with sugar.
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