PFLAUMENKUCHEN (GERMAN PLUM CAKE)
One of my all-time favorite things to eat in life, this plum cake couldn't be more sentimental. It's a classic German recipe that my grandmother made at the end of every summer during the brief window when the Italian prune plums are in season. Today, my mom and I both carry on that tradition, and I can still eat an entire tray by myself if left to my own devices. Pro-tip: Don't use anything but a 9x13 jelly roll pan for this. Anything larger and the dough won't fill the pan, any smaller and the dough will be too thick.
Provided by Amanda Gryphon
Categories Dessert
Time 1h20m
Yield 1 pan, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Quarter each plum so that all four quarters remain clinging together by their skin, forming a row.
- In a bowl, mix the flour, sugar, baking powder, salt, and butter together by cutting the butter in with a fork.
- In a measuring cup, combine the beaten egg and almond extract, then add enough milk to make 3/8 of a cup (aka 3 oz) total. (It may seem strange that there isn't an exact amount of milk to add, but I promise this method works. You'll likely use under 2 oz of milk, considering that a large egg is usually around 1.5 oz or so.).
- Add this to the dry ingredients and mix them together with your hands, forming a dough.
- If the dough is too sticky, add a touch more flour.
- Spread the dough thinly over a 13x9 inch jelly roll pan and cover it with overlapping rows of plums. (It may seem like the dough will never stretch to fit the entire pan, but be patient! Use the heel of your hand to gently spread the dough out evenly to each corner of the pan, the crust is supposed to be on the thinner side anyway.).
- Bake the tart for 1 hour and let it cool slightly before sprinkling with sugar for extra sweetness (or skip the sugar if you like it sweet-tart like I do).
- The plums will change color from green to a deep magenta as they bake, and will ooze lots of sticky purple juice that stains the crust beneath. Be careful not to overbake, this crust should be on the softer side.
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Nancy Solh
[email protected]This cake is a keeper! I'll definitely be making it again and again.
Michael Mike
[email protected]I'm so glad I found this recipe. It's the perfect way to use up all the plums from my tree.
Imran Haider
[email protected]This is the best Pflaumenkuchen recipe I've ever tried. It's so easy to make and it always turns out delicious.
Reaoboka Mokhali
[email protected]I made this cake for a potluck and it was a huge success. Everyone loved it!
King Jabe
[email protected]This cake is so moist and flavorful. I love the combination of plums and cinnamon.
Evy Goates
[email protected]I've made this cake several times and it always turns out perfect. It's a great recipe for beginners.
Nedzib Malicevic
[email protected]I love that this recipe uses fresh plums. It really makes a difference in the flavor of the cake.
Khurram Baloch.SMPoultry
[email protected]This cake is so easy to make and it's always a hit with my family and friends.
Mohamen Jan
[email protected]Delicious!
Mian Sajjad
[email protected]This is my go-to recipe for Pflaumenkuchen. It's always a hit at parties and potlucks.
Deanna Pearson
[email protected]I'm not usually a fan of plums, but this cake changed my mind. The plums were perfectly complemented by the sweet cake batter.
Muneeb Ansari
[email protected]This cake is so easy to make and it's always a crowd-pleaser. I love that I can use fresh or frozen plums, so I can enjoy it all year round.
rehan memon
[email protected]I followed the recipe exactly and my Pflaumenkuchen turned out perfectly! It was so delicious that I ate two pieces before I could even think about sharing it with anyone else.
Prince Akumin
[email protected]This Pflaumenkuchen was a hit with my family! The plums were sweet and juicy, and the cake was moist and flavorful. I'll definitely be making this again.