PFLAUMENKUCHEN (GERMAN PLUM CAKE)
One of my all-time favorite things to eat in life, this plum cake couldn't be more sentimental. It's a classic German recipe that my grandmother made at the end of every summer during the brief window when the Italian prune plums are in season. Today, my mom and I both carry on that tradition, and I can still eat an entire tray by myself if left to my own devices. Pro-tip: Don't use anything but a 9x13 jelly roll pan for this. Anything larger and the dough won't fill the pan, any smaller and the dough will be too thick.
Provided by Amanda Gryphon
Categories Dessert
Time 1h20m
Yield 1 pan, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Quarter each plum so that all four quarters remain clinging together by their skin, forming a row.
- In a bowl, mix the flour, sugar, baking powder, salt, and butter together by cutting the butter in with a fork.
- In a measuring cup, combine the beaten egg and almond extract, then add enough milk to make 3/8 of a cup (aka 3 oz) total. (It may seem strange that there isn't an exact amount of milk to add, but I promise this method works. You'll likely use under 2 oz of milk, considering that a large egg is usually around 1.5 oz or so.).
- Add this to the dry ingredients and mix them together with your hands, forming a dough.
- If the dough is too sticky, add a touch more flour.
- Spread the dough thinly over a 13x9 inch jelly roll pan and cover it with overlapping rows of plums. (It may seem like the dough will never stretch to fit the entire pan, but be patient! Use the heel of your hand to gently spread the dough out evenly to each corner of the pan, the crust is supposed to be on the thinner side anyway.).
- Bake the tart for 1 hour and let it cool slightly before sprinkling with sugar for extra sweetness (or skip the sugar if you like it sweet-tart like I do).
- The plums will change color from green to a deep magenta as they bake, and will ooze lots of sticky purple juice that stains the crust beneath. Be careful not to overbake, this crust should be on the softer side.
TRADITIONAL GERMAN PLUM CAKE (ZWETSCHGENKUCHEN)
Summer Time is Zwetschgenkuchen time for me. This traditional German Plum Cake will be made with Damson Plums on a yeast dough. After your first mouthful of this juicy cake you will be addicted to the wonderful flavors of plums, cinnamon, yeast dough and whipped cream. I can't wait to get the first plums (Zwetschgen) every year to make one of my favorite fruit cakes.
Provided by Thorsten
Categories Dessert
Time 2h5m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour into a large bowl and make a well in the middle.
- Crumble yeast into well and mix it with 1 tablespoon of sugar, milk and some flour. This first yeast-mixture should be still fluid. Cover and let rise in warm place for 20 minutes.
- Add remaining sugar, melted butter, egg and a good pinch of salt and mix with yeast mixture and flour. Knead with floured hands until dough is peeling away from the side of the bowl and blistering. This step may take 10 minutes (or more). Use some additional flour, if dough is too sticky. At the end you should have a smooth dough.
- Cover and let rise in warm place for about 25 to 30 minutes or until dough has doubled.
- Meanwhile prepare the plums. Cut lengthwise and pit them. Cut the still connected plum halves once again lengthwise, but do not cut through. You should have a depitted plum which you can easily flatten.
- Grease backing tray. Dough is calculated for a baking tray of 11 3/4 x 15 inches.
- Remove yeast dough from bowl, knead once or twice and roll out on baking tray using a floured rolling pin. Along the sides of the baking tray form a border with yeast dough.
- Place plums on yeast dough in closely rows and press slightly into dough. Let rise again for 15 minutes.
- Preheat oven (425 F, 220 C).
- Bake the plum cake in the middle of the oven for 20 to 25 minutes.
- Meanwhile mix sugar and ground cinnamon for topping.
- Remove plum cake from oven and sprinkle with sugar-cinnamon mixture. Cut into 20 pieces and serve warm or cold with whipped cream.
- NOTE on Baker's yeast: If possible use fresh baker's yeast. But you can replace it by 1 1/2 packages dry yeast.
- NOTE on Damson Plums: a traditional German Plum Cake is made with the slightly tart and not too juicy Damson Plums. You can also use other plum varieties, but the plums shouldn't be over-ripped or too juicy. I have tried it with other plum varieties and have reduced amount of sugar in topping.
- NOTE on traditional German Plum Cake: in my opinion this cake has to be made with yeast dough. It takes more time to make than other doughs, but it is worthwhile. Don't be afraid of the juices. This cake has to be juicy!
- There are existing several names for this type of frutit cake in Germany: Zwetschgenkuchen, Pflaumenkuchen and in Bavaria Zwetschgendatschi. Zwetschgen is the German name for Damson plums.
Nutrition Facts : Calories 177.9, Fat 4.6, SaturatedFat 2.4, Cholesterol 19.1, Sodium 45.2, Carbohydrate 32.3, Fiber 3.9, Sugar 13, Protein 4.6
PLUM KUCHEN
Moist plum coffee cake with sugar and cinnamon crumble topping.
Provided by Amy
Categories Desserts Cakes Coffee Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 7x11-inch baking dish.
- Beat 1/2 cup sugar and 2 tablespoons margarine together in a bowl using an electric mixer until smooth and creamy. Mix eggs, 1 cup flour, baking powder, and salt into creamed margarine mixture; stir in vanilla. Pour batter into the prepared baking dish. Arrange plums, skin side-down, atop batter.
- Mix 1 cup sugar, 1/2 cup flour, 3 tablespoons margarine, and cinnamon together in a bowl until crumbly; spoon over batter and plums.
- Bake in the preheated oven until plums are softened, about 35 minutes.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 43.5 g, Cholesterol 31 mg, Fat 5.6 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 152.8 mg, Sugar 30.6 g
GERMAN PLUM CAKE
Yummy plum cake with a crumble topping. Eat as-is or with a scoop of vanilla ice cream.
Provided by cookinmama
Categories World Cuisine Recipes European German
Time 1h55m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat white sugar, softened butter, and eggs together in a bowl until creamy. Whisk 2 cups flour and baking powder together in another bowl. And flour mixture to butter mixture and stir until just combined. Press mixture into the bottom of the prepared baking dish.
- Arrange plums on top of butter mixture in the baking dish.
- Stir brown sugar, 2 cups flour, and 1/2 cup cold butter together in a bowl until mixture resembles coarse crumbs. Spread crumble mixture over plums in the baking dish.
- Bake in the preheated oven until cake is set and plums are soft, about 1 hour 30 minutes. Cool for 1 hour before slicing.
Nutrition Facts : Calories 364 calories, Carbohydrate 66.1 g, Cholesterol 46.1 mg, Fat 9.8 g, Fiber 2.3 g, Protein 4.8 g, SaturatedFat 5.7 g, Sodium 136.7 mg, Sugar 40.4 g
GERMAN PLUM TART
The buttery crust of this fruit-filled treat melts in your mouth. You can substitute sliced apples or peaches for the plums with great results. I've used this crust with blueberries, too. -Helga Schlape, Florham Park, New Jersey
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter and 3 tablespoons sugar until light and fluffy. Beat in egg yolk. Gradually add flour, 1/4 cup at a time, until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. pie plate., Arrange plums, skin side up with edges overlapping, in crust; sprinkle with remaining sugar. Bake at 350° for 35-45 minutes or until crust is golden brown and fruit is tender.
Nutrition Facts : Calories 237 calories, Fat 13g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 117mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
PFLAUMENKUCHEN (GERMAN PLUM TART)
This is considered to be THE German fruit tart. Traditionally this is baked on yeast pastry, but the sweet German pastry is also a perfect base. It must be made with cold butter and the dough chilled before using, otherwise there is a tendency to add additional flour, which is a mistake. The crust rises up between the fruits and the delicious juices are absorbed into the pastry.
Provided by pleiad7
Categories Dessert
Time 1h35m
Yield 1 tart, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl combine flour, baking powder, and salt.
- Cut in cold butter and and work with the fingers for the pie crust until the butter is the size of peas.
- Stir in sugar and the beaten egg.
- Stir with a fork until mixture gathers together. Chill 15 minutes in the freezer.
- Using a piece of wax paper to prevent the dough from sticking to the hands, press onto the bottom and sides of a greased 13 x 9 inch baking dish.
- Wash, dry, halve lengthwise, and stone the plums. Stand them on edge in rows very close together on the pastry.
- Bake at 375 degrees for 50 minutes. Cool, then cover with sifted powdered sugar.
Nutrition Facts : Calories 375.4, Fat 16.8, SaturatedFat 10, Cholesterol 75.9, Sodium 248.3, Carbohydrate 54.4, Fiber 2.7, Sugar 36, Protein 4.4
PFLAUMENKUCHEN
Traditional German plum tart! "This fruit tart is a simple way to use the freshest stonefruit of the season. Don't restrict yourself to plums! Peaches and apricots work well too. German tarts are generally less sweet than their American counterparts, so the full flavor of the fruit shines through without being cloying. Damson plums (Zwetschgen in German) work best for this recipe, but regular plums are fine. They are a little juicier though, so add some extra breadcrumbs. Use any seasonal stone fruit for this recipe. Cherries, apricots and peaches all work particularly well. The breadcrumbs help soak up any extra moisture from the baking fruit. If the fruit you use are less moist, the breadcrumbs can be eliminated." From whats4eats and posted for ZWT6!
Provided by SarahBeth
Categories < 4 Hours
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Mix the flour, 3/4 cup sugar, baking powder and salt together in a large bowl.
- Add the butter and blend it into the flour mixture with your fingers or a pastry blender to form a mixture with an oatmeal-like texture.
- Beat the egg and milk together. Stir into the flour mixture with a fork until the dough comes together.
- Remove to a clean, floured surface and knead gently just until smooth. Wrap in plastic wrap and chill for at least one hour.
- Preheat oven to 400°F.
- Grease and flour a 9x13-inch pan.
- Roll the dough out to about the size of the pan. Place the dough in the pan and press it to cover the bottom, creating a lightly raised edge. Prick the dough lightly all over with a fork.
- Sprinkle the breadcrumbs evenly over the dough. Arrange the fruit neatly on top of the dough, cut side up.
- Bake in the preheated oven 35-45 minutes, or until the edges of the pastry are golden brown.
- Remove from the oven and sprinkly liberally with the remaining sugar and cinnamon. Serve hot or at room temperature.
Nutrition Facts : Calories 302.3, Fat 2.2, SaturatedFat 0.6, Cholesterol 53.5, Sodium 379.5, Carbohydrate 64.6, Fiber 2.7, Sugar 30.8, Protein 6.8
GERMAN PLUM COFFEE CAKE WITH ALMONDS (PFLAUMENKUCHEN)
Adapted from "Backen Spezial" magazine, which I translated from the German. This version is unusual in that it calls for sweet red plums, rather than the more typical prune plums. You may also use sweet purple plums, but make sure they are sweet ones, not the oval prune plums.
Provided by HeatherFeather
Categories Breads
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Cream together the butter and the sugar until smooth.
- Add eggs,one at a time,blending well after each addition.
- Mix together the flour, baking powder,and cinnamon in a separate bowl.
- Add flour mixture to the butter mixture in small batches, just enough to moisten all of the dry ingredients (do this with a whisk or wooden spoon, not with an electric mixer).
- Add the lemon juice.
- Grease a jelly roll pan (or large rimmed cookie sheet) and press batter into the pan, spreading evenly over entire surface.
- Sprinkle the plums over the batter.
- Bake in a preheated 175 C oven for 50 minutes or until tests done.
- Sprinkle with toasted almonds slices and dust heavily with powdered sugar.
- Cool and cut into squares to serve.
Nutrition Facts : Calories 318.8, Fat 16.2, SaturatedFat 8.9, Cholesterol 66.6, Sodium 191.3, Carbohydrate 40, Fiber 2.1, Sugar 19, Protein 4.9
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