Imagine a dessert that captures the essence of a cozy German afternoon, where sweet, juicy plums dance atop a tender, buttery cake that melts in your mouth. The Classic German Plum Cake, or Pflaumenkuchen, is not just a recipe—it's a culinary journey that transports you to the charming kitchens of Germany with every single bite. Whether you're a baking enthusiast or a dessert lover seeking a new adventure, this traditional treat promises to become your new obsession.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: German
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter
- 3 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 cups pitted plums
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter and lightly dust with flour to prevent sticking.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure a smooth, uniform batter.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Wash and pit the plums. Cut them into halves or quarters, depending on their size. Arrange the plum pieces neatly on top of the cake batter, pressing them slightly into the surface.
- Sprinkle the cinnamon evenly over the top of the plums, which will add a warm, aromatic flavor to the cake.
- Place the cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove the cake from the oven and let it cool in the pan for about 15-20 minutes. This allows the cake to set and makes it easier to slice.
- Cut into squares and serve warm or at room temperature. Optional: dust with powdered sugar before serving for extra sweetness.
Tips
- Choose ripe, firm plums for the best texture and flavor. Slightly firm fruits hold their shape better during baking.
- Room temperature ingredients are key! Let your butter, eggs, and other refrigerated items sit out for about 30 minutes before starting.
- Don't overmix the batter—this can lead to a tough cake. Mix just until the ingredients are combined.
- For a more rustic look, leave the plum skins on. They add beautiful color and extra nutrition.
- If the cake browns too quickly, loosely cover with aluminum foil to prevent burning.
- This cake tastes even better the next day, so don't hesitate to make it in advance!
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 95mg
