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Traditional German Plum Cake (Pflaumenkuchen)

A close-up, appetizing slice of moist german plum cake topped with glistening, dark baked plums or cherries.
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Make an authentic German Plum Cake, Pflaumenkuchen, using a simple yeast dough base and fresh prune plums. This recipe honors the classic harvest cake tradition.

Ingredients

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  • 1 cup warm milk
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1 large egg
  • 4 tablespoons unsalted butter, melted
  • 2 pounds fresh Italian prune plums (Zwetschgen), halved and pitted
  • 1/4 cup granulated sugar, for topping
  • 1 teaspoon ground cinnamon
  • 1/2 cup heavy cream, for brushing
  • 2 tablespoons slivered almonds (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Prepare the dough: In a large bowl, whisk together the flour and salt. Make a well in the center and add the yeast mixture, 1/4 cup sugar, egg, and melted butter. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for about 5 to 7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Preheat and prepare: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 10-inch round springform pan or a 9×13 inch baking sheet.
  5. Shape the dough: Punch down the risen dough gently. Roll or press the dough out onto your prepared pan, forming a thin layer that covers the bottom.
  6. Arrange the plums: Arrange the halved and pitted plums tightly over the dough, cut side up, in concentric circles or rows.
  7. Prepare the topping: In a small bowl, mix the remaining 1/4 cup sugar and cinnamon. Sprinkle this mixture evenly over the plums. If using, scatter the slivered almonds over the top.
  8. Brush the edges: Brush the exposed dough edges lightly with the heavy cream.
  9. Bake the cake: Bake for 40 to 50 minutes, or until the crust is golden brown and the plums are soft.
  10. Cool and serve: Let the German Plum Cake cool slightly before slicing. Serve warm or at room temperature.

Notes

  • Use Italian prune plums (Zwetschgen) for the most traditional flavor and texture, as they hold their shape well during baking.
  • If you prefer a richer topping, you can mix 1/2 cup of sour cream or quark with 1 tablespoon of sugar and spread it over the dough before adding the plums.
  • This cake is excellent served plain, dusted with powdered sugar, or with a dollop of whipped cream.

Nutrition

Find it online: https://daisyrecipe.com/german-plum-cake-recipe-authentic-pflaumenkuchen/