Tag: Fruit Loop

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German Plum Cake

During our most recent trip to Hood River’s Fruit Loop we came upon an unexpected discovery.

Italian Plums.

I know the perfect recipe for these babies … German Plum Cake (Pflaumenkuchen).

Italian Prune plums are ideal for cooking. Their flavor becomes more complex through baking and they have a lovely texture.

 

This yeasted cake is typically made on a baking sheet and is a perfect vehicle for Italian plums. The cake itself is not overly sweet. Now add a layer of tart, juicy plums and a touch of cinnamon sweetness via streusel and this is one of my personal favorites.

Print Recipe

German Plum Cake 'Pflaumenkuchen'

German Plum Cake is a yeast dough with fresh fruit topped with butter streusel
Servings: 48 2 inch squares

Equipment

  • 17x12x1 inch jelly roll pan

Ingredients

  • 3 lbs Italian plums pitted and cut into quarters
  • 3/4 cup warm milk have extra to add to dough as needed
  • 1 1/2 tablespoons dry active yeast
  • 4 cups all-purpose flour
  • 3/4 cups sugar
  • 1/2 cup butter melted but not hot
  • 2 eggs
  • 1 teaspoon vanilla

streusel topping

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 cup butter at room temperature

Instructions

  • In small bowl dissolve the yeast in warm milk and let sit for 5-10 minutes.
  • Place flour, sugar, and salt in the bowl of a stand mixer. Add yeast mixture, butter, eggs and vanilla, give a stir to combine. Attach the dough hook and knead at a medium low setting for 4-5 minutes. Dough will be sticky but should hold together and be more of a thick batter. If necessary, add up to an additional 1/4 cup milk. Cover loosely with plastic wrap and set in a warm draft free place to proof for one hour or until about double in size.
  • Lightly oil the bottom of an 17 x 12 jellyroll pan and then line bottom with parchment. Generously butter the sides and parchment of the pan.
  • Scrape the dough from the bowl into the center of the jellyroll and using your hands spread it out to fill the pan even from side to side. Try to keep the dough an even thickness. Starting at the very edge of the pan lay the plum quarters next to each other in rows the length of the pan. Rows should touch each other. Cover the entire surface of dough.
  • Set the baking sheet in a warm place and allow to rise for an hour. Preheat oven to 350º.
  • Prepare the streusel by placing all the ingredients in a medium-sized bowl. Use your fingers to mix and bring it all together. Work the mixture until it is a fine crumb. Squeeze crumb together to make sizeable clumps. Sprinkly this over the top of the cake.
  • Bake in the middle rack of a 350º oven for 30 to 35 minutes or until the top is golden brown.
  • Let the cake sit for at least 10 minutes to allow the liquid to set. Slice into squares and serve.