A classic German plum cake (Pflaumenkuchen), featuring a rich, buttery, and dense cake base that is traditionally topped with fresh plums before baking. This version is lightly spiced with cardamom.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| For the Cake Batter: | |
| 1/2 pound (2 sticks) | Butter, softened |
| 1 ½ Cups | Sugar |
| 1 package | Vanilla Sugar (or 2 tsp vanilla extract) |
| 3 | Eggs |
| 3 Cups | Flour |
| 1 package (4 tsp) | Baking Powder |
| 1 teaspoon | Cardamom |
| 1/2 to 2/3 cup | Milk |
| 1 cup (optional) | Raisins |
| For the Topping: | |
| 2 lbs | Fresh Plums, halved and pitted |
Instructions
- Preheat your oven to 375°F. Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream the softened butter with the sugar and vanilla sugar using a wooden spoon or electric mixer.
- Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking powder, and cardamom.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, until a very heavy, thick dough-like batter forms.
- If using, stir in the raisins.
- Spread the batter evenly into the prepared pan.
- Arrange the plum halves, skin-side down, in tight rows over the top of the batter, pressing them in slightly.
- Bake for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the cake portion comes out clean.
Note
The original recipe card is a “baker’s recipe” and omits specific measurements for sugar and flour, and doesn’t mention the plum topping which is essential for a Pflaumenkuchen. Standard amounts have been added to create a complete, traditional recipe.
