Pflaumenkuchen German Plum Cake

It is a moist tray- baked German plum cake. Enjoy this German Pflaumenkuchen with a cup of afternoon tea or coffee. Freeze them for another day if any left.

Dough	Topping
300 g German #405 flour 1 tbsp Backing powder 75 g Caster sugar 1 package /8 g Vanilla sugar Pinch of salt 200 g Quark, low-fat 100 ml Milk 100 ml Sunflower oil	1 kg Damson plums 50 g sugar 1 Package / 8 g Vanilla sugar 1 tsp Cinnamon, ground 2 tbsp Almond slices (optional) 2 tsp Powder sugar for dusting

1. Whisk together the flour and baking powder in a mixing bowl. Add in the rest of dough ingredients. Starting on low speed, beat briefly with an electric mixer. Turn speed up to medium and beat until you have a smooth dough. Roll out the dough to 30x40cm onto a parchment lined backing tray.
   
   
2. Preheat the oven to 180C/350F. Wash, dry and quarter the plums. Cover quark dough with the plum wedges. In a small bowl, combine together the sugar, vanilla sugar and cinnamon powder. Sprinkle the mixture and almond slices (if use)over the cake.
   
3. Bake in the middle of the hot oven for about 35 minutes. Remove from oven. Dust the top with powder sugar. Cut into the squares and serve.