Pflaumenkuchen
📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Desserts A traditional German plum cake featuring a rich pastry crust topped with fresh Italian plums, sugar, and cinnamon. Perfect for serving warm with coffee or tea.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 30 mins | 2 hrs | 8 servings |
🔪 Key Equipment
- Baking sheet
- Mixing bowl
Ingredients
Dough
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 c. | Flour | Unshifted |
| 1 stick | Butter | Softened |
| 1/2 c. | Sugar | Granulated |
| 1 | Egg | Beaten |
| 1 T. | Water | None |
| 1 t. | Vanilla | Extract |
Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As needed | Italian plums | Halved and pitted |
| A little | Butter | For dotting |
| A little | Sugar | For sprinkling |
| A little | Cinnamon | Ground |
Instructions
Step 1: Making the Dough
- Mix 2 c. flour, 1/2 c. sugar, and 1 stick butter together.
- Add the beaten 1 egg mixed with 1 T. water and 1 t. vanilla to form a dough.
Step 2: Assembly and Baking
- Refrigerate the dough for at least 2 hrs.
- Spread the chilled dough on a baking sheet with hands.
- Cover the dough completely with sliced Italian plums.
- Dot the fruit with a little more butter, then sprinkle generously with a little sugar and cinnamon.
- Bake in a preheated 350° oven for 30 mins, or so, until the crust is golden and fruit is tender.
💡 Make-Ahead & Storage: The dough can be prepared and refrigerated up to 24 hours in advance before assembling and baking.
Original Recipe Scan
