Easy German Walnut Cake with Plums and Chocolate Chips (No Butter)
Dieser Beitrag ist auch verfügbar auf:
Deutsch (German)
This easy German walnut cake with plums and chocolate chips is a no-butter recipe that stays moist and flavorful thanks to juicy fruit, crunchy nuts, and a touch of rum and espresso.
Jump to Recipe
If you’re looking for a quick and easy Cake recipe that tastes like autumn in every bite, this easy German walnut cake is exactly what you need! Juicy plums, crunchy walnuts, and chocolate chips come together in this simple, no-butter cake that stays wonderfully moist.
The secret? A touch of instant espresso and a splash of rum to deepen the flavors, plus a warming spice mix. The result is a ground walnut cake that tastes almost like German gingerbread – perfect for late summer and fall when plums are in season
So many reasons to bake this cake. It is
- Quick & easy: No complicated steps, no toppings or cream fillings – perfect for a relaxed weekend bake.
- Rich autumn and winter flavors: Ground Walnuts, plums, chocolate, and spice taste like cozy afternoons.
- Unique twist: Espresso and rum give the cake a deep, complex flavor without being overpowering.
Tips
- Adding a splash of rum to cake batter is a true German baking secret – it deepens the flavor, makes the crumb more aromatic, and gives simple cakes that special “bakery taste.”
- The espresso powder simply enhances the chocolate and nutty flavors without leaving a coffee taste.
- Instead of plums, you can use apples, pears, cherries. Just make sure to chop the fruit up into small chunks.
- You can use hazelnuts or almonds instead of ground walnuts.
- Make ahead: The cake tastes even better the next day as the flavors meld.
Storage
In the fridge: Keeps for up to 3 days in an airtight container.
Freezer-friendly: Cut into slices, freeze for up to 3 months.
Make ahead: Bake the day before – it’s even more flavorful once it rests overnight.
I bake this walnut cake in a 20 cm (8-inch) springform pan. If you use a 9-inch pan, you’ll need more batter – otherwise, the cake will simply turn out flatter. To adjust the recipe, multiply all ingredients by about 1.25 when going from an 8-inch to a 9-inch cake pan. The 8-inch was part of this set of cake pans that literally covers ALL the main sizes. I like it because we are only 2 people in out household and that way we can go through the whole cake between the two of us.
For more delicious German Style Baking check out my Swiss German Carrot Cake or my German Plum Cake Recipe.
Need a gift for the holidays for someone who LOVES German baking? Get my German Christmas Baking Book.
Easy Walnut Cake with Plums and Chocolate Chips
Ingredients
- 500 g about 1 lb plums
- 5 eggs size M
- 125 g ½ cup + 2 tbsp sugar + 25 g (2 tbsp) sugar
- 1/2 tbsp vanilla essence or 2 tsp vanilla extract
- 100 g ¾ cup flour
- 1 tbsp cornstarch
- 100 g 1 cup ground walnuts
- 50 g ½ cup chopped walnuts and chocolate chips
- 1 tsp cinnamon as well as 1/4 tsp each ground cloces and cardamom
- 1 tsp instant espresso powder dissolved in 2 tbsp rum or amaretto
Instructions
-
Preheat oven to 350°F (180°C). Line an 8-inch / 20 -22 cm springform pan with parchment paper.
-
Dice two plums (to fold into the batter). Slice the rest into wedges for topping.
-
Beat egg whites with 25 g (2 tbsp) sugar until stiff peaks form. Set aside.
-
In a separate bowl, beat egg yolks with 125 g (½ cup + 2 tbsp) sugar and vanilla until pale and creamy. Stir in espresso rum mixture.
-
Mix flour, cornstarch, spice, walnuts, and chocolate chips in a bowl.
-
Gently fold the dry ingredients and the beaten egg whites alternately into the yolk mixture.
-
Fold in diced plums.
-
Pour batter into the prepared pan, smooth out, and arrange plum wedges on top.
-
Bake for about 45 minutes, or until a toothpick inserted comes out clean.
