Pflaumenkuchen, also known as zwetchgenkuchen. This is a German Plum cake baked with a light cake base and ripe plums…
GERMAN PLUM CAKE
Have you heard of Pflaumenkuchen or the German plum cake before? You have probably seen it on Pinterest, and I’m here to tell you that you NEED to try this! Plums are now in season and this cake is one of the best things that you can make using plums!
This cake tastes like butter cake but with juicy summer plums! And who wouldn’t love a light butter piece of cake with ripe plums on top?? I know I would!
Pflaumenkuchen is a yeast cake that is spread on a baking mould/sheet and then covered with ripe pitted plums. It’s a popular summer cake that is usually baked in Germany, Switzerland, and Austria. The original recipe is served plain without any topping, but a popular topping is streusel (For this post I decided to bake a plain Pflaumenkuchen but feel free to make some streusel and adding it to your cake!)
Baking this cake is quite easy but requires some time as it’s a yeasted cake so you need to have some patience waiting for the dough to rise!
You start off by pouring the milk in a pan, add the butter, and stir on medium heat until the butter dissolves but do not let the milk boil. After the butter dissolves, I placed the pan by an open window to allow it to cool slightly.
In a medium bowl, mix all ingredients together (apart from the plums) then add the milk/butter mixture and mix by hand until smooth. You can also mix with the hook attachment of your mixer but I personally prefer mixing it by hand. Cover the dough ball with a damp cloth and let it sit in a warm place for about half an hour or until it doubles in size.
HOW TO BAKE A GERMAN PLUM CAKE
Prepare a baking pan/tray by greasing it lightly with vegetable oil then spread the dough in the pan/tray. Top with pitted/quartered plums (You can also spread some fruit jam on top before adding the fruit if you like), this is also called pinching because you basically “pinch” the fruit in the dough. Allow dough to rise for 30-60 minutes, then bake until golden brown!
Serve with cream on top or sprinkle with powdered sugar.
German Plum Cake (Pflaumenkuchen)
German plum cake with the softest and lightest yeasted cake base
- 65 g butter
- 220 ml milk
- 400 grams plain flour
- 7 grams yeast
- 1 egg
- A pinch of salt
- 1 tsp vanilla extract
- 65 grams sugar
- 2 kg plums stones removed, quartered
- Pour the milk into a pan then add the butter, place over a medium heat until the butter dissolves into the milk. Allow to cool slightly.
- Place all other ingredients into a bowl (apart from the plums), add the warm (not hot) melted milk/butter mixture and mix by hand until smooth.
- Cover the bowl with a towel and allow the dough to double in size (this should take about 15-30 minutes).
- Dust a working area with flour, knead dough again. Roll out onto the baking pan/tray.
Cover the dough with plum quarters and allow the dough to rise for about half hour - 1 hour. Then bake at 180C on a greased baking pan/tray for about 30 minutes or until golden brown. Remove from oven, allow to cool, then sprinkle with caster sugar.