There is nothing more beautiful than the smell of a freshly baked cake wafting from the kitchen. In the summer, as children, we would run from the meadows, where we would help rake hay or thresh grain, and the sweet scent of cinnamon and vanilla would greet us from the yard. Grandma would quickly mix the dough in the summer kitchen, while dinner was heating on the stove. I would add wood and enjoy the magical summer atmosphere – the crackling fire, the smell of dry hay and fresh cake.
And even though we don't have a summer kitchen anymore, this cake is still baked in our house - precisely because it is simple and quick . In today's busy world, no one wants to weigh and count every gram after work. Mug recipes are clear, you can do everything with two mugs, two bowls and a wooden spoon. If you have a blender, you can make your job easier, but believe me - my grandmother never needed one and it works great with a wooden spoon too. And what's best - there are a minimum of dishes to wash.
To this day, this mug cake is the most popular in our house. It is tall, fluffy and stays juicy for a long time. We bake it according to the season – sometimes with plums, sometimes with strawberries, currants, blackberries, apricots or raspberries. But when the plums are ripe, there is no better combination than this one. 
Ingredients (for a 30×20 cm baking sheet, approx. 5 cm high):
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2 medium-sized eggs
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¾ cup oil
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¾ cup granulated sugar or granulated sugar
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1 cup of milk
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2 cups plain flour
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1 bag of baking powder
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1 and ½ bags of vanilla sugar (1 bag for the dough, ½ bag for the crumb)
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½ bag of cinnamon sugar
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50 g butter (¼ of a classic 200g cube)
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about 20 pitted plums (halved)
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¾ cup plain flour for breadcrumbs
Tool:
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2 cups (one for liquid, the other for dry ingredients)
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2 bowls (one for the dough, the other for the egg whites and crumbs)
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wooden spoon (a spatula or blender will do)
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baking sheet lined with baking paper (or greased and floured)
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hand whisk and patience (or hand mixer with whisk attachment)
Procedure:
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Preheat the oven to 180 °C . Line a baking sheet with baking paper.
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Wash, pit and halve the plums.
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Separate the yolks from the whites. Gradually add the oil to the bowl with the yolks and mix with a wooden spoon (or mixer). Add the milk, sugar and a bag of vanilla sugar, mix until the sugar dissolves.
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Add 2 cups of flour with baking powder and mix with a wooden spoon until smooth.
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Beat the egg whites until soft peaks form and carefully fold them into the batter.
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Pour the batter onto a baking sheet and arrange the plums on top, skin side up, close together. Sprinkle with cinnamon sugar (or just cinnamon if you want it less sweet).
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In the bowl where we whipped the egg whites, prepare the crumb topping – combine the butter, flour, and vanilla sugar with your hands and sprinkle it evenly over the cake.
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Bake for approximately 30 minutes . Test the middle of the skewer to see if the dough is cooked.
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Let the cake cool under a clean towel for at least an hour to keep it juicy.
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We can also sprinkle with powdered sugar before serving.
And finally
This cake is a cake you will never get tired of – it’s quick, easy, requires minimal utensils, and yet looks luxurious enough for entertaining guests. And most importantly – every bite reminds you of home, summer, and the smell of grandma’s summer kitchen.
Enjoy your meal, Petra
founder of the Giftphoria brand