Pflaumenkuchen (Germany)

Pflaumenkuchen (Germany)

Pflaumenkuchen, or German Plum Cake, is a classic dessert enjoyed across Germany, especially during late summer and early autumn when plums are in season.

This cake is traditionally made with a yeast-based dough or a shortcrust base, topped with juicy, slightly tart plums that caramelize beautifully as they bake.

Often enjoyed with a sprinkle of cinnamon and sugar, or a dollop of whipped cream, Pflaumenkuchen strikes a perfect balance between the sweetness of the cake and the slight tanginess of the plums.

Known for its simple ingredients and rustic appearance, this delightful treat is commonly served with coffee during Kaffee und Kuchen, Germany’s beloved afternoon coffee break.

Here’s how to make this quintessential German dessert.

Ingredients

For the Yeast Dough

• 3 cups (375g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 packet (7g) active dry yeast
• 1/2 cup (120ml) lukewarm milk
• 1/4 cup (60g) unsalted butter, melted and slightly cooled
• 1 large egg
• 1/2 teaspoon salt

For the Plum Topping

• 2 lbs (900g) fresh plums (Italian or Damson plums work best), halved and pitted
• 2-3 tablespoons granulated sugar (for sprinkling)
• 1/2 teaspoon ground cinnamon (optional, for added warmth)
• For Topping (Optional)
• Powdered sugar (for dusting)
• Whipped cream or vanilla ice cream (for serving)

How to Make Pflaumenkuchen

Step 1: Prepare the Yeast Dough

Activate the Yeast: In a small bowl, mix the lukewarm milk with 1 tablespoon of sugar, and sprinkle the yeast on top. Let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is activated.

Combine Ingredients: In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the frothy yeast mixture, melted butter, and egg. Mix until a sticky dough forms.

Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until smooth and elastic. The dough should be slightly tacky but not too sticky. Add a little more flour if necessary.

Let the Dough Rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.

Step 2: Prepare the Plum Topping

Slice the Plums: Wash, halve, and pit the plums. Depending on their size, you may need to cut them into quarters. Set them aside.

Step 3: Assemble the Cake

Preheat the Oven: Preheat your oven to 350°F (180°C). Grease a 9×13-inch (23×33 cm) baking pan, or line it with parchment paper.

Roll Out the Dough: Once the dough has doubled in size, punch it down to release any air. Roll it out on a lightly floured surface to fit the size of your baking pan.

Transfer the Dough: Carefully place the rolled dough into the prepared baking pan, pressing it gently to cover the bottom of the pan evenly.

Arrange the Plums: Place the plum halves (or quarters) on top of the dough in rows, with each piece slightly overlapping. Cover the entire surface of the dough with plums.

Sprinkle with Sugar and Cinnamon: Sprinkle the plums generously with 2-3 tablespoons of sugar and, if desired, a light dusting of cinnamon. This adds a hint of sweetness and warmth to the cake.

Step 4: Bake the Cake

Bake: Place the cake in the preheated oven and bake for 35-45 minutes, or until the edges of the dough are golden brown and the plums are soft and slightly caramelized.

Cool: Remove the cake from the oven and allow it to cool slightly in the pan. Pflaumenkuchen can be enjoyed warm or at room temperature.

Step 5: Serve

Dust with Powdered Sugar: Just before serving, dust the cake lightly with powdered sugar for an extra touch of sweetness.

Serve with Whipped Cream or Ice Cream: Serve slices of Pflaumenkuchen with a dollop of whipped cream or a scoop of vanilla ice cream for a truly decadent treat.

Chef’s Note

Choosing the Right Plums: Italian or Damson plums are traditional for this cake due to their firm texture and tartness. They hold up well during baking and have a pleasant balance of sweetness and acidity. If you can’t find these varieties, use any firm, slightly tart plums.

Yeast Dough Tips: Yeast dough can be intimidating, but it’s worth the effort for the soft and pillowy base it creates. Make sure your milk is lukewarm (around 110°F/43°C) to properly activate the yeast without killing it. Allow the dough enough time to rise, as this will ensure a light, airy texture.

Shortcrust Variation: For a quicker version, substitute the yeast dough with a shortcrust or butter-based crust. Press it into the pan and proceed with adding the plums on top.

Storing the Cake: Pflaumenkuchen can be stored in an airtight container at room temperature for up to 2 days. To extend its freshness, store it in the refrigerator for up to 4 days and reheat slices gently in the oven before serving.

Freezing: This cake freezes well; wrap individual slices tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature and reheat before serving.

Nutrition Information (Per Serving, based on 12 servings)

• Calories: 210 kcal
• Carbohydrates: 32g
• Protein: 4g
• Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 35mg
• Sodium: 120mg
• Fiber: 2g
• Sugar: 15g

Note: Nutritional values are approximate and can vary based on exact ingredients and measurements used.

Conclusion

Pflaumenkuchen is more than just a cake; it’s a celebration of seasonal fruit and a comforting tradition shared by families across Germany.

With its tender dough, juicy plums, and simple elegance, this cake captures the essence of late summer and early autumn.

Whether enjoyed with a cup of coffee during Kaffee und Kuchen or as a dessert after dinner, this German Plum Cake brings the warm, rustic flavors of a European bakery into your home.

The ease of making it, combined with the delicious contrast of sweet and tart, makes Pflaumenkuchen a delightful addition to any occasion.

Enjoy the flavors of Germany with this authentic and delicious recipe.

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