German Plum Cake (Pflaumenkuchen)

Happy Monday everyone! We made this plum cake a few weeks back (twice actually because it got inhaled the first time… lol!) It is just too good not to share 🙂 Let me know if you have a chance to try it!

My husbands German plum-cake recipe, just like Oma and Opa used to make!

Directions:

Start with the simple dough recipe:

2 cups flour
1 teaspoon baking powder
1/2 cup sugar
1/3 cup of butter (3/4 a stick)
a pinch of salt (1/16 teaspoon)

Mix the above ingredients into a bowl, cutting the butter into small chunks.

1 egg
Milk (read below)

In a small measuring cup, crack the egg, and then fill to 1/2 cup with milk. As the size of eggs can vary, it works out roughly to 3 oz of milk. Beat the egg and milk together.

2 teaspoon vanilla extract

Add the liquid to the dry ingredients and mixed together to make your dough.

18 – 20 plums (late summer, fall fresh picked Italian Plums) cut into quarters, pit removed.

Spread the dough over a thin cookie sheet. The dough is supposed to be thin, similar to a thick crust pizza. Layer the plum quarters on top, overlapping each row cut side up.

Bake at 350 to 360 degrees for an hour, edges should be golden brown

Remove from oven, and let sit for 5 minutes, you’ll notice the plums will start sweating, at that point sprinkle a couple of teaspoons of sugar on top. This adds a nice contrast to the tart of the plums with some sweetness!