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.
GERMAN PLUM CAKE (PFLAUMENKUCHEN)
Steps:
- Lightly butter an 8x8 inch (20x20cm) baking dish or tin. Mix together the dry ingredients for the base - flour, sugar, yeast and salt - in a medium bowl.
- Put the butter and milk into a small microwavable dish and warm in 15 second intervals to gently warm the milk and melt the butter. The butter should be just melting and the milk lukewarm. Add this mixture (left to cool first, if too warm), the egg yolk and the vanilla to the dry ingredients and mix all together.
- Knead the dough gently for a minute or two - it should be soft but not wet so add a little more flour if too wet, or milk if it seems to crumble from being dry. Then, press the dough into the buttered baking dish. Press it right to the corners, flat across the bottom then slightly up at the edges.
- Cut the plums in half, along the bit that looks like a seam, then remove the stone. Cut each plum half in half. Arrange the plum quarters over the base as tightly as you can, ideally in rows, cut side up. Leave the dish at warm room temperature to let the dough rise slightly for approximately 1 hour (don't worry if it doesn't obviously change much).
- As the rest time is about done, preheat the oven to 350F/180C. Sprinkle the 1/2tbsp of sugar over the plums, if using.
- Rub together the flour, cinnamon, butter and sugar for the streusel then sprinkle it evenly over the plums.
- Bake the cake for approximately 30 -35 minutes, until the top is gently starting to brown and you can see the plums have softened underneath. Let the cake rest for around 10 minutes before cutting into slices. Works well as it is, both warm or at room temperature, as well as with cream.
Nutrition Facts : Calories 206 kcal, Carbohydrate 32 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 38 mg, Sodium 70 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
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
FRESH PLUM KUCHEN
In late summer when plums are in season, this tender fruit-topped cake is delectable! The plum slices look so appealing arranged in circles on top. For variety, I sometimes substitute fresh pear or apple slices instead. -Anna Daley, Montague, Prince Edward Island
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. Add lemon zest. Pour into a greased 10-in. springform pan. Arrange plums on top; gently press into batter. Sprinkle with brown sugar and cinnamon. , Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until top is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; remove sides. Cool on a wire rack.
Nutrition Facts : Calories 185 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 89mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
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
ZWETSCHEKUCHEN (GERMAN PLUM TART)
This is the plum cake or tart that my Grossmutter made. It is delicious, and any fruit can be substituted for the plums. Therefore it is a seasonally great! It's a Southern German dessert from the Zweibrucken area. My daughter requested this for her 'birthday cake' when she turned 7; it was a hit at her party! Top with whipped cream. My personal favorite version is to alternate plum and nectarine slices.
Provided by Shanda
Categories World Cuisine Recipes European German
Time 5h15m
Yield 12
Number Of Ingredients 10
Steps:
- Place the flour, 1 1/3 cup of sugar, lemon peel, cinnamon, and butter into the work bowl of a food processor, and process until the mixture turns grainy. Stop the machine, add eggs and egg yolks, and process in the machine until the mixture gathers itself up into one dough ball. If the dough doesn't ball up, stop the machine, sprinkle several drops of water onto the dough, and process again. Place the dough into a covered container and refrigerate at least 3 hours or preferably overnight.
- The next day, preheat oven to 350 degrees F (175 degrees C). Allow the dough to rest at room temperature for about 30 minutes to warm up.
- Roll out the dough on a well-floured surface to make a 9 1/2-inch circle. Dough will be rich and sticky. Scrape up the dough circle, and press into a 9-inch pie dish. Quarter and slice the plums, and place skin sides down onto the dough in a neat ring, starting at the outer edge and working in a neat row towards the center.
- Bake in the preheated oven until the plums are bubbling hot and the crust starts to brown, about 45 minutes.
- Allow the tart to cool, and sprinkle with 1 tablespoon of sugar before serving.
Nutrition Facts : Calories 450.6 calories, Carbohydrate 68.3 g, Cholesterol 105.8 mg, Fat 17.6 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 10.3 g, Sodium 122.8 mg, Sugar 34.7 g
More about "pflaumenkuchen german plum tart recipes"
GERMAN PLUM KUCHEN- PFLAUMENKUCHEN - THE BOSSY KITCHEN
From thebossykitchen.com
4.6/5 (77)Total Time 2 hrsCategory DessertCalories 145 per serving
PFLAUMENKUCHEN RECIPE (GERMAN PLUM TART) | WHATS4EATS
From whats4eats.com
Estimated Reading Time 2 mins
GERMAN PLUM CAKE WITH STREUSEL - WHERE IS MY SPOON
From whereismyspoon.co
GRANDMA'S GERMAN PLUM CAKE - JUST LIKE OMA
From quick-german-recipes.com
PFLAUMENKUCHEN / ZWETSCHGENDATSCHI: GERMAN PLUM …
From cookpad.com
GERMAN PLUM CAKE RECIPE ~ PFLAUMENKUCHEN …
From quick-german-recipes.com
GERMAN PLUM CAKE WITH STREUSEL (PFLAUMENKUCHEN)
From oliveandmango.com
PFLAUMENKUCHEN (GERMAN PLUM PIE) - GERMAN CULTURE
From germanculture.com.ua
PFLAUMENKUCHEN (GERMAN PLUM CAKE RECIPE) - SWEET …
From sweetpeaskitchen.com
GERMAN PLUM CAKE - PFLAUMENKUCHEN RECIPE - IN THE …
From wafflepantry.com
AUTHENTIC ZWETSCHGENKUCHEN (GERMAN PLUM CAKE ... - THE …
From daringgourmet.com
GERMAN PLUM TART - FLA LA LA LA LA – DIARY OF A MAD …
From diaryofamadhausfrau.com
GERMAN PLUM CAKE WITH STREUSEL -PFLAUMENKUCHEN
From between2kitchens.com
GERMAN PLUM CAKE (PFLAUMENKUCHEN)
From hollytrail.com
AUSTRIAN GERMAN PLUM CAKE RECIPE (ZWETSCHGENKUCHEN)
From craftbeering.com
PFLAUMENKUCHEN / ZWETSCHGENDATSCHI: GERMAN PLUM CAKE RECIPE …
From pinterest.ca
GERMAN PLUM SPELT CAKE (PFLAUMENKUCHEN MIT MüRBETEIG)
From accidentalartisan.ca
PLUM CUSTARD TART RECIPE- THE BOSSY KITCHEN
From thebossykitchen.com
CLASSIC GERMAN PLUM CAKE | PFLAUMENKUCHEN | FOODTALK
From foodtalkdaily.com
GERMAN PLUM KUCHEN - HONEST COOKING - RECIPES
From honestcooking.com
GERMAN PLUM CAKE - AUTHENTIC GERMAN RECIPES - ALL TASTES GERMAN
From alltastesgerman.com
FALL-FLAVORED: GERMAN PFLAUMENKUCHEN - HONEST COOKING
From honestcooking.com
GERMAN PLUM CAKE RECIPE ~ PFLAUMENKUCHEN …
From pinterest.ca
TRADITIONAL GERMAN PLUM CRUMBLE CAKE WITHOUT YEAST
From cinnamonandcoriander.com
GERMAN PLUM CAKE RECIPE - CINNAMON&CORIANDER
From cinnamonandcoriander.com
DAD'S GERMAN PLUM CAKE - PFLAUMENKUCHEN - FOOD HOPPING
From foodhopping.us
GERMAN PLUM TART RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
HOW TO MAKE THE PERFECT GERMAN PLUM CAKE - THE GUARDIAN
From theguardian.com
EASY GERMAN PLUM CAKE (AKA ZWETSCHGENKUCHEN OR …
From internationaldessertsblog.com
GERMAN PLUM CAKE | TRADITIONAL RECIPE | YEAST DOUGH AND ITALIAN …
From theomaway.com
QUICK PLUM STREUSEL CAKE (PFLAUMENKUCHEN) • THE KITCHEN MAUS
From thekitchenmaus.com
GERMAN PLUM CAKE | PFLAUMENKUCHEN RECIPE - YOUTUBE
From youtube.com
PFLAUMEN KUCHEN (GERMAN BLUE PLUM CAKE) - RECIPE - COOKS.COM
From cooks.com
PFLAUMENKUCHEN – GERMAN PLUM CRUMBLE CAKE - THE BEAR & THE FOX
From thebearandthefox.com
PFLAUMENKUCHEN RECIPE - PFLAUMENKUCHEN (GERMAN PLUM CAKE) …
From findrecipeworld.com
GERMAN PLUM CAKE (PFLAUMENKUCHEN) - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
GERMAN PLUM CAKE {EASY AND NO YEAST} | MARCELLINA IN CUCINA
From marcellinaincucina.com
PLUM CAKE WITH CRUMBLES - TRADITIONAL GERMAN ⋆ MY ... - MY …
From mygerman.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love