GERMAN PLUM CAKE - PFLAUMENKUCHEN
This cake is the best! It's so moist and delicious, and the streusel add the perfect amount of sweetness. Your whole family will love it!
Provided by Angela Schofield
Categories Cakes
Number Of Ingredients 16
Steps:
- Add flour to a stand mixer bowl. With a cooking spoon, shape a well in the middle and add 1 tbsp. sugar, yeast, and about half of the lukewarm milk to the well.
- Mix the ingredients in the well while incorporating a small amount of flour from the rim of the well.
- Cover the bowl with a clean kitchen towel and allow to sit for about 15 min. in a warm place.
- Add the remaining ingredients to the bowl and knead for about 10 min. or until the dough is smooth and shiny.
- Cover the bowl with a kitchen towel once more and set aside in a warm place for about 2 hours, or until the volume has doubled.
- In the meantime, wash the plums, remove the stem, and cut the plums into halves, and then cut each half into 3 or 4 pieces. Peel the apples, remove the core, and slice into small slices.
- Cut the butter for the streusel into small cubes and add them with the flour, sugar, cinnamon, and vanilla sugar to a medium-sized bowl. Knead the ingredients until crumbles form.
- Preheat the oven to 350 °F.
- Grease a baking sheet and flour lightly. Roll out the yeast dough and arrange the plums and apple slices on top of the dough.
- Sprinkle with cinnamon to taste and spread streusel evenly over the fruit.
- Bake for about 25 - 30 Min.
Nutrition Facts : ServingSize 1 Piece, Calories 257 kcal, Carbohydrate 35 g, Protein 3 g, Fat 12 g, Fiber 2 g, Sugar 24 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 CAKE
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
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.
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 WITH STREUSEL
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
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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