Ahhh yes — Pflaumenkuchen 🍑✨ (German Plum Cake) — a classic, rustic dessert popular in Germany, especially during late summer and early fall when plums are in season. Think soft yeast or buttery shortcrust base, topped with juicy plums and sometimes a hint of almond or streusel.
Here’s a traditional, foolproof version:
Pflaumenkuchen (German Plum Cake)
Ingredients (for a 9×13-inch pan)
Dough (Yeast Base)
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2¼ tsp active dry yeast (1 packet)
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½ cup warm milk (100–110°F / 38–43°C)
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¼ cup sugar
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2 ½ cups all-purpose flour
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¼ tsp salt
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½ cup unsalted butter, softened
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1 egg
Topping
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12–15 ripe plums, halved and pitted
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2–3 tbsp sugar (for sprinkling over plums)
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½ tsp ground cinnamon (optional)
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Optional: streusel topping (½ cup flour, ¼ cup sugar, 3 tbsp butter, crumbled)
Instructions
1️⃣ Make the dough
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In a small bowl, dissolve yeast and 1 tsp sugar in warm milk. Let sit 5–10 minutes until foamy.
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In a large bowl, combine flour, remaining sugar, and salt. Add butter, egg, and yeast mixture.
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Knead 5–7 minutes until smooth and elastic.
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Cover and let rise 1–1½ hours until doubled in size.
2️⃣ Prepare the pan and plums
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Preheat oven to 350°F / 175°C.
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Grease or line a 9×13-inch pan.
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Slice and pit plums.
3️⃣ Assemble the cake
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Roll or press dough into prepared pan.
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Arrange plum halves skin-side up evenly over the dough.
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Sprinkle with sugar and cinnamon.
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Optional: crumble streusel on top.
4️⃣ Bake
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Bake 30–40 minutes until plums are soft and dough is golden brown.
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If using streusel, it should be lightly golden.
5️⃣ Cool & serve
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Let cool slightly before cutting.
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Serve warm or at room temperature — optionally with whipped cream or vanilla ice cream.
Tips for Perfect Pflaumenkuchen
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Choose ripe but firm plums so they hold their shape while baking.
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Yeast dough vs. shortcrust: some prefer shortcrust for a more buttery base; yeast makes it soft and fluffy.
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Streusel topping adds crunch and sweetness — optional but traditional in many German recipes.
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Glaze option: brush plums with warm apricot jam for a shiny, sweet finish.
If you want, I can give a “Quick No-Knead Pflaumenkuchen” version that’s soft, fluffy, and comes together faster but still tastes like a traditional German plum cake.