Pflaumenkuchen

Plum cake - pflaumenkuchen

No, I didn’t just sneeze.  Pflaumenkuchen is German for plum cake (pflaumen = plum, kuchen = cake) and this may be my new favorite dessert.  I discovered it via my friend Marc, who is indeed German.  I asked him one day,

“What is the German food you miss most?”

I fully expected him to say something about beer or bratwurst.

No.

He said “Pflaumenkuchen.”

And I said…

“Wha?”

He translated.   We looked it up.  I studied a handful of recipes and came up with this one, which is really not much more than a tender coffee cake with sliced plums arranged on top.  But it’s better than that.  It’s divine!  The cake is moist and the plums make it just a tiny bit gooey on top.  But in a totally good way.

I say it’s fair game for breakfast or dessert.  For dessert, serve it with whipped cream.

Oh, what the heck.  Serve it with whipped cream for breakfast, too.  Why not?

Pflaumenkuchen
(German Plum Cake)

  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon, divided
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2/3 cup plus 1/4 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup sour cream
  • 5 large plums, halved, pitted, each cut into 8 wedges

Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Sift flour, baking powder, 1 teaspoon cinnamon and salt into small bowl. Using electric mixer, beat 6 tablespoons butter with 2/3 cup sugar in large bowl until well blended. Beat in eggs 1 at a time, then extracts. Beat in dry ingredients in 3 additions alternately with sour cream in 2 additions. Spread batter in pan.

Arrange plum wedges on their sides decoratively over batter, overlapping the slices ever so slightly. Mix 1/2 teaspoon cinnamon and 1/4 cup sugar in small bowl. Sprinkle over plums. Melt remaining 2 tablespoons butter. Drizzle over kuchen.

Bake kuchen until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack. Cool until just warm, about 30 minutes, or to room temperature. Slice and serve.

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5 Responses to Pflaumenkuchen

  1. Meghan says:

    Yumm. I’m happy to say that I knew what this was before you translated.

    It’s the German in me :-)

  2. Sophie says:

    MMMM,..The endresult says it all,..looks great & truly appetizing. Looks pretty too!

  3. Florentina says:

    Yummy Yummy, and your photos are amazing!

  4. AS says:

    Super delicious!!! So soft and light I am pretty sure the picture is one serving size…

    For me it would be a breakfast item. ;)

  5. AS says:

    I made this twice over the holidays it was a complete hit!! Once it was the “dessert” item for a brunch and other as a light dessert for a casual dinner.

    It takes two seconds to throw together (provided you have sour cream in the house) and the smell of baked cinnamon in the house makes everyone love you just a little more. =)

    Just fyi, I’m pretty sure this recipe size is meant for an 8″x8″ or 9″/10″ round. And the top may look a little underdone when it comes out of the oven but it’s not! (otherwise it dries out…)

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