Ingredients for Pflaumenkuchen German Plum Cake
- Italian Plums
- 2 cups all-purpose flour
- Powdered sugar, for dusting
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 large egg
- 1 teaspoon almond extract
- ¾ cup milk
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How to Make Pflaumenkuchen German Plum Cake
- Preheat your oven to 350°F (175°C).
- Halve or quarter each Italian prune plum, ensuring the quarters remain attached at the skin to form a cluster.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- Cut in 1 cup (2 sticks) unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate measuring cup, whisk together 1 large egg and 1 teaspoon almond extract. Gradually add milk until you reach ¾ cup of liquid.
- Add the wet ingredients to the dry ingredients and gently mix with your hands until a soft dough forms. Add a tablespoon or two of flour if the dough is too sticky.
- Press the dough evenly into a greased 9x13 inch jelly roll pan.
- Arrange the plum halves or quarters in overlapping rows on top of the dough.
- Bake for 50-60 minutes, or until the crust is lightly golden and the plums are tender and their juices are bubbling. (Check for doneness at 50 minutes).
- Let the cake cool slightly before sprinkling generously with powdered sugar for extra sweetness.
- Enjoy the magically transformed plums, now a deep magenta, and their sweet, sticky juices that have soaked into the crust.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
78g
Fat
13g
Carbs
12g
