German Plum Cake Recipes

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GERMAN PLUM CAKE



German Plum Cake image

This cake is actually known as Zwetschgendatschi in Bavaria, where it is most popular. Roughly translated from Bavarian to German, it would be called Pflaumenkuchen or plum cake in English. BUT Zwetschgen aren't ordinary plums, a Datschi isn't really a Kuchen, and a Kuchen is most definitely not a cake! Or at least not a tall, spongy cake -- it's flatter. Ideally, for this dessert you want the slightly tart Italian plums. If you do have to use another type of plum, be careful the variety you choose isn't too juicy.

Provided by Sackville

Categories     Breads

Time 1h5m

Yield 1 cake

Number Of Ingredients 14

1/4 lb butter
1/3 cup sugar
1/2 teaspoon vanilla
1 egg
1 tablespoon sour cream
1 pinch salt (only if you use unsalted butter)
1 teaspoon lemon, rind of
1 3/4 cups flour
1 teaspoon baking powder
2 cups plums, pitted and sliced into thin wedges
6 tablespoons butter
3/4 cup flour
1/3 cup sugar
1/2 teaspoon cinnamon

Steps:

  • In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
  • Mix the flour and baking powder and add that into the mixture.
  • Grease the base of a round baking pan and spread the dough over the pan.
  • Liberally spread plums over the dough.
  • To make the optional topping, cream the butter, add flour, sugar and cinnamon.
  • Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
  • Be careful not to let the bottom burn!
  • Serve with lots of freshly-made whipped cream.
  • If you like, you may also sprinkle rum or cinnamon over the fruit before baking.

GERMAN PLUM CAKE



German Plum Cake image

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

1 cup white sugar
¼ cup butter, softened
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
25 plums, pitted and halved
2 cups brown sugar
2 cups all-purpose flour
½ cup cold butter, cut into cubes

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

PFLAUMENKUCHEN (GERMAN PLUM CAKE)



Pflaumenkuchen (German Plum Cake) image

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

3 lbs Italian plums (prune plums or Empress plums)
2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 pinch salt
1/4 cup butter
1 egg, beaten
1 teaspoon almond extract
2 -3 ounces milk (rough estimate)
1 tablespoon sugar, for sprinkling (optional)

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.

GERMAN PLUM CAKE WITH STREUSEL



German Plum Cake with Streusel image

A delightful, sweet dessert cake perfect for September when plums are plentiful. A streusel top covers fresh plums atop a sweet lemon cake with hints of almond, atop lightly toasted almonds on the bottom. The yellow from the lemon zest and the red from the plum skins add striking visual appeal. Serve with whipped cream.

Provided by aristidescap

Categories     Fruits and Vegetables     Fruits     Plums

Time 2h15m

Yield 14

Number Of Ingredients 18

2 pounds black plums, pitted and sliced
¾ cup sliced almonds
2 tablespoons sour cream
1 pinch salt
4 ounces marzipan
6 tablespoons salted butter, softened
6 tablespoons white sugar
1 teaspoon white sugar
1 large lemon, zested
3 large eggs
1 ½ cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons baking powder
6 tablespoons white sugar
5 teaspoons butter, melted
½ teaspoon vanilla extract
¾ cup all-purpose flour
1 tablespoon all-purpose flour

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan.
  • Lay plum slices flat in a single layer on paper towels to dehydrate slightly while you prepare the cake.
  • Prepare almond crust: Mix almonds and sour cream in a saute pan. Gently saute over medium heat, being careful not to overcook, until almonds are lightly toasted, about 3 minutes. Remove from heat and add salt. Crush almonds manually into smaller pieces and distribute evenly across the bottom of the prepared pan.
  • Prepare batter: mix marzipan and softened butter in a large bowl until mostly well blended. Mix in 6 tablespoons plus 1 teaspoon sugar and lemon zest until well combined. Add eggs, one at a time, mixing well after each addition.
  • Whisk 1 1/2 cups plus 2 tablespoons flour with baking powder in a separate bowl. Gradually mix dry ingredients into wet ingredients until well combined.
  • Place large spoonfuls of batter over the almond crust. Use the spoon to carefully push the top of the batter from the center of the pan outwards towards the edges, spreading evenly and being careful not to displace the almonds.
  • Arrange multiple layers of plum slices over the batter, pressing down a bit after each layer, except the top one; you will likely have 3 to 4 plum layers.
  • Prepare streusel: Mix sugar, melted butter, and vanilla in a bowl until well combined. Blend in 3/4 cup plus 1 tablespoon flour by hand until crumbly. Sprinkle streusel evenly over the cake.
  • Bake on the center rack of the preheated oven until a toothpick inserted into the center comes out clean. Start checking for doneness at about 48 minutes, though it may take 10 minutes longer if the plums are very juicy. Do not overcook the streusel layer.
  • Remove from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove sides and let cool completely before serving, about 30 minutes.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 42.1 g, Cholesterol 57.7 mg, Fat 12.3 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 4.9 g, Sodium 143.8 mg, Sugar 22.1 g

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