{"id":65751,"date":"2025-02-03T08:39:37","date_gmt":"2025-02-03T08:39:37","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/pflaumenkuchen-german-plum-cake-the-sunday-baker\/"},"modified":"2025-02-03T08:39:37","modified_gmt":"2025-02-03T08:39:37","slug":"pflaumenkuchen-german-plum-cake-the-sunday-baker","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=65751","title":{"rendered":"Pflaumenkuchen: German Plum Cake | the Sunday Baker"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n\t\t\t\t\t\t<!-- END .ss-inline-share-wrapper --><\/p>\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>A vibrant sweet-tart cake loaded with plums and crumbly streusel for the bittersweet August days.<\/p>\n<\/blockquote>\n<p><em>I only recommend products I would use myself and all opinions expressed here are our own. This post contains affiliate links. If you use these links to buy something we may earn a commission at no cost to you.<\/em><\/p>\n<p>Pflaumenkuchen, or Zwetschgenkuchen, is a German <a href=\"https:\/\/sundaybaker.co\/end-of-summer-plum-cake\/\" data-type=\"link\" data-id=\"https:\/\/sundaybaker.co\/end-of-summer-plum-cake\/\">plum cake<\/a> made with a thin yeasted base covered in quartered plums and doused with a mountain of streusel. It\u2019s not overly sweet, with only enough sugar to balance the tartness of the plums. It\u2019s a vibrant, fresh fruit cake for the bittersweet days of August.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<h2 class=\"wp-block-heading\">What Is German Plum Cake Called?<\/h2>\n<p>You might know this cake by a name other than Pflaumenkuchen, but along with Zwetschgenkuchen, it\u2019s the most common I\u2019ve seen. German is a diverse language with innumerable dialects. This means that German plum cake goes by countless names throughout all the German-speaking regions. You\u2019ll also see Zwetschgendatschi in Southern Germany and parts of Austria, variations of Zwetschgenplootz (Zwetschgen Plotz, Zwetschgenblootz) in Franconia, and Quetschekuche in western Germany.<\/p>\n<p>Since we\u2019re exploring semantics, this recipe is technically a Pflaumenstreuselkuchen since it includes a layer of streusel on top of the plums.\u00a0<\/p>\n<h2 class=\"wp-block-heading\">The Best Plums for German Plum Cake<\/h2>\n<p><a href=\"https:\/\/sundaybaker.co\/tag\/german\/\" data-type=\"link\" data-id=\"https:\/\/sundaybaker.co\/tag\/german\/\">Traditional German<\/a> plum cake calls for Questsche plums. These egg-shaped plums have a rich, bittersweet flavor. Their color ranges from dark red or blue to purplish black. You\u2019ll also find them labeled as Italian plums, Italian prune plums, or damson plums.<\/p>\n<p>Unfortunately, they\u2019re not as common in US grocery stores as in Europe. You can successfully substitute for other varieties of plums as I did, but the flavor won\u2019t be quite the same.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<h2 class=\"wp-block-heading\">How to Pit Plums<\/h2>\n<p>I always have trouble pitting plums. When they\u2019re too ripe, they fall apart as you twist the stone free. If they\u2019re underripe, they never let the stones go. I never know whether I\u2019ve selected a freestone or a clingstone plum until prepping them for baking.<\/p>\n<p>When plums are at the perfect ripeness for easy pitting and baking, they should have a slight give. If the plum feels soft when squeezed, it\u2019s better to snack on than to bake with. But it shouldn\u2019t feel hard, either.<\/p>\n<p>To pit the plum, first cut it in half with a <a href=\"https:\/\/amzn.to\/44txn2z\" data-type=\"link\" data-id=\"https:\/\/amzn.to\/44txn2z\">paring knife<\/a> (affiliate link). Run your knife along the diameter of the plum following the groove. Twist with your hands to split the plum into two halves.\u00a0<\/p>\n<p>If you lucked out with a freestone variety, the pit should be easy to remove with your fingers. If it\u2019s a clingstone, score the half with the pit down the middle into two quarters. Gently pull or twist the quarters apart. With more of the pit exposed, you can easily pull it from the plum. Or you can cut it out with your paring knife.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<h2 class=\"wp-block-heading\">How to Serve German Plum Cake<\/h2>\n<p>Pflaumenkuchen doesn\u2019t need garnishes. The soft cake, juicy plums, and crumbly streusel integrate into a self-realized dessert. But, in Germany, it is usually served at coffee time with a lightly sweetened Klacks von Sahne. Besides afternoon coffee, I also enjoyed a leftover slice or two for breakfast.\u00a0<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<h2 class=\"wp-block-heading\">How to Store Pflaumenkuchen<\/h2>\n<p>German plum cake is best the day it is made. Store leftover cake in an airtight container or tightly wrapped in aluminum foil for up to two days.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<h2 class=\"wp-block-heading\" id=\"recipe\">Pflaumenkuchen: German Plum Cake<\/h2>\n<p>Yield: 12 servings<br \/>Prep time: 30 minutes<br \/>Rise time: 60 minutes<br \/>Cook time: 45 minutes<\/p>\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n<div class=\"su-tabs su-tabs-style-default su-tabs-mobile-stack\" data-active=\"1\" data-scroll-offset=\"0\" data-anchor-in-url=\"no\">\n<p><span class=\"\" data-url=\"\" data-target=\"blank\" tabindex=\"0\" role=\"button\">Metric<\/span><span class=\"\" data-url=\"\" data-target=\"blank\" tabindex=\"0\" role=\"button\">Cups<\/span><\/p>\n<div class=\"su-tabs-panes\">\n<div class=\"su-tabs-pane su-u-clearfix su-u-trim\" data-title=\"Metric\"><strong>YEASTED CAKE DOUGH:<\/strong><br \/><em>240g all-purpose flour<br \/>25g granulated sugar<br \/>1 teaspoon instant yeast<br \/>120ml whole milk<br \/>1 large egg<br \/>45g unsalted butter<br \/>Zest of 1 lemon<\/em><\/p>\n<p><em>900g fresh plums<\/em><\/p>\n<p><strong>STREUSEL:<\/strong><br \/><em>120g all-purpose flour<br \/>66g granulated sugar<br \/>1 teaspoon ground cinnamon<br \/>1\/4 teaspoon salt<br \/>60g unsalted butter, cold<\/em><\/p>\n<\/div>\n<div class=\"su-tabs-pane su-u-clearfix su-u-trim\" data-title=\"Cups\"><strong>YEASTED CAKE DOUGH:<\/strong><br \/><em>2 cups all-purpose flour<br \/>2 Tablespoons granulated sugar<br \/>1 teaspoon instant yeast<br \/>1\/2 cup whole milk<br \/>1 large egg<br \/>3 Tablespoons unsalted butter<br \/>Zest of 1 lemon<\/em><\/p>\n<p><em>2 lbs fresh plums<\/em><\/p>\n<p><strong>STREUSEL:<\/strong><br \/><em>1 cup all-purpose flour<br \/>1\/3 cup granulated sugar<br \/>1 teaspoon ground cinnamon<br \/>1\/4 teaspoon salt<br \/>1\/4 cup unsalted butter, cold<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<h2 class=\"wp-block-heading\">Yeasted Cake Dough<\/h2>\n<h3 class=\"wp-block-heading\">1. Prepare the pan:<\/h3>\n<p>Line a 23x33cm (9\u00d713 inch) pan with parchment paper, covering the bottom of the pan with a slight overhang on two sides. Lightly spray the parchment paper and the exposed sides of the pan with baking spray.<\/p>\n<p>Dice the butter into 1cm (1\/2-inch) cubes and set aside to soften.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<h3 class=\"wp-block-heading\">2. Make the dough:<\/h3>\n<p>To the bowl of a stand mixer fitted with a dough hook attachment, add the flour, sugar, and yeast. Mix on low speed (Stir on a KitchenAid) for a few seconds to combine.<\/p>\n<p>Add the milk, egg, butter, and lemon zest. Mix on low speed until the dough comes together into a rough ball, about 1 minute. Increase the speed to medium (Speed 2 on a KitchenAid), and continue mixing for 6 minutes. The dough should start releasing from the sides of the bowl and cling to the dough hook.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<figure class=\"wp-block-image size-large\"\/>\n<figure class=\"wp-block-image size-large\"\/>\n<h3 class=\"wp-block-heading\">3. Let the dough rise:<\/h3>\n<p>Transfer the dough to the prepared pan. Gently press and stretch the dough to the edges of the pan. At this point, the dough will seem very thin. It\u2019s okay if the dough doesn\u2019t completely fill the pan, it will spread slightly as it proofs.<\/p>\n<p>Cover the pan and set it in a warm place to rise until the dough has doubled in bulk, about 1 hour. The dough should look smooth and lightly puffed.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<h2 class=\"wp-block-heading\">Streusel<\/h2>\n<h3 class=\"wp-block-heading\">1. Make the streusel:<\/h3>\n<p>In a small bowl, whisk together the flour, sugar, cinnamon, and salt. Then, use a fork or your fingertips to cut the butter into the flour mixture until it looks crumbly with pea-sized pieces of butter. You don\u2019t want a cohesive dough. Cover and reserve in the refrigerator until ready to use.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<h2 class=\"wp-block-heading\">Assemble<\/h2>\n<h3 class=\"wp-block-heading\">5. Prepare the plums:<\/h3>\n<p>Pit the plums and slice them into quarters.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<h3 class=\"wp-block-heading\">6. Preheat the oven to 175\u00b0C (350\u00b0F):<\/h3>\n<p>Arrange an oven rack in the center of the oven and preheat the oven to 175\u00b0C (350\u00b0F).<\/p>\n<h3 class=\"wp-block-heading\">7. Add the toppings:<\/h3>\n<p>Arrange the plum slices skin-side down on the dough. The plum slices should overlap slightly and cover as much of the surface of the dough as possible.<\/p>\n<p>Sprinkle the streusel over the plums in an even layer.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<figure class=\"wp-block-image size-large\"\/>\n<h3 class=\"wp-block-heading\">8. Bake:<\/h3>\n<p>Bake in the preheated oven for 40 to 45 minutes, or until the plums begin to release their juices and the edges of the cake and streusel have started to brown.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<h3 class=\"wp-block-heading\">9. Serve:<\/h3>\n<p>Use the parchment paper as a sling to lift the cake out of the pan and onto a wire rack to cool slightly. Slice and serve warm or at room temperature.\u00a0<\/p>\n<p class=\"has-text-color has-background\" style=\"color:#f2f2f2;background-color:#0d3e5c\">If you enjoyed this recipe, please consider leaving a small tip with <a rel=\"noreferrer noopener\" href=\"https:\/\/www.buymeacoffee.com\/sundaybaker\" data-type=\"URL\" data-id=\"https:\/\/www.buymeacoffee.com\/sundaybaker\" target=\"_blank\">Buy Me a Coffee<\/a>. These tips help cover the cost of hosting, ingredients, and, of course, the coffee that fuels my work.<\/p>\n<h4 class=\"wp-block-heading\">Nutrition<\/h4>\n<p class=\"has-small-font-size\">Calories: 241kcal | Total Fat: 8.3g | Carbs: 38.2 | Sugars: 13.5 | Protein: 4.7g | Sodium: 112mg | Fiber: 1.7g<\/p>\n<p class=\"has-small-font-size\"><em>The nutrition information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.<\/em><\/p>\n<p>\t\t<!-- END .ss-inline-share-wrapper --><br \/>\n\t\t<!-- CONTENT END 1 -->\n\t\t\t<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>A vibrant sweet-tart cake loaded with plums and crumbly streusel for the bittersweet August days. I only recommend products I would use myself and all opinions expressed here are our own. This post contains affiliate links. If you use these links to buy something we may earn a commission at no cost to you. Pflaumenkuchen, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":65752,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[3121,2954,17053,35426,20874,5080],"dealstore":[],"offerexpiration":[],"class_list":["post-65751","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baker","tag-cake","tag-german","tag-pflaumenkuchen","tag-plum","tag-sunday"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pflaumenkuchen: German Plum Cake | the Sunday Baker - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=65751\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pflaumenkuchen: German Plum Cake | the Sunday Baker - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"A vibrant sweet-tart cake loaded with plums and crumbly streusel for the bittersweet August days. 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