Plum Cake – Pflaumen Kuchen
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).
- 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
- Pre heat oven to 180 degrees centigrade.
- Half the plumbs and remove the stones.
- In a bowl combine the melted butter, brown sugar and cinnamon.
- Place flour and castor sugar in another large bowl.
- Warm the milk slightly and then add the dried yeast to the milk. Yeast will start to ferment and look frothy.
- Add milk to the flour and combine all the ingredients to form a dough.
- 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.
- Knead the dough for a second time and then roll out to half an inch thick.
- Place dough on a floured baking tray.
- Arrange the halves of plums in rows on the dough, each half next to the other but not over lapping.
- Brush the plumbs with the sugar & cinnamon mix and leave the dough in a warm place for it to rise again.
- 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.