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.
He said “Pflaumenkuchen.”
And I said…
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?
(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.