Skip to content

Plum Cake – Pflaumen Kuchen

slice of plum cake

slice of plum cake

When living in Germany this used to be one of my favourite morning tea treats which I would pick up from the many bakeries on my way to work. It was only made in season and I would wait in anticipation every year for the stone fruit and this Pflaumenkuchen to arrive. I don’t have the luxury of popping to the shop to buy it here in NZ (although there is a great German Bakery in Wairau Park which makes it in season) so I now make at least one batch each year.

There are may variations of this cake since and each region in German has there own which might be made with a pastry or yeast bread base. My favourite was always with the yeast bread base and I have offered a recipe for the basic plum slice (as in photograph).

Ingredients

  • 1kg Plums (Pflaumen)
  • 500g plain flour
  • 100g castor sugar
  • 300 ml milk
  • 100g soft brown sugar
  • 8g dried yeast sachet (I use Edmonds)
  • 100g butter, melted
  • 1 tablespoon cin

Method

  1. Pre heat oven to 180 degrees centigrade.
  2. Half the plumbs and remove the stones.
  3. In a bowl combine the melted butter, brown sugar and cinnamon.
  4. Place flour and castor sugar in another large bowl.
  5. Warm the milk slightly and then add the dried yeast to the milk. Yeast will start to ferment and look frothy.
  6. Add milk to the flour and combine all the ingredients to form a dough.
  7. Knead the dough until it is smooth, glossy and elastic then leave covered with a damp cloth in a warm area until it has doubled in size.
  8. Knead the dough for a second time and then roll out to half an inch thick.
  9. Place dough on a floured baking tray.
  10. Arrange the halves of plums in rows on the dough, each half next to the other but not over lapping.
  11. Brush the plumbs with the sugar & cinnamon mix and leave the dough in a warm place for it to rise again.
  12. Once it has started to rise again place in the oven and bake for 30- 40 minutes.

Serve with whipped cream, custard or ice cream or just on it’s own.


One Comment Post a comment
  1. Shirley Mawer #

    oooh that does look fabulous!!
    I made a more cakey version with some of the kilos and kilos of plums that came off the trees in the garden….still got 9/10ths frozen in the garage.
    I think I might shoo a few out of the freezer and give the yeasty base version a go….I remember getting into all sorts of tangles with the German language when I went out to buy one said flanne in Frankfurt on a visit!!🙂

    March 8, 2009

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: