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classic German plum cake
5 from 1 vote

Classic German Plum Cake (Pflaumenkuchen)

You will love this easy and traditional German plum cake (Pflaumenkuchen) recipe that is perfect with a big dollop of whipped cream.
Print Recipe
Prep Time:25 mins
Cook Time:35 mins
Total Time:1 hr

Ingredients

  • 3 cups AP flour
  • cup sugar
  • 1 tsp instant yeast
  • 1 dash salt
  • 1 cup milk
  • 3 TBSP butter
  • 1 whole egg
  • optional: 2-3 TBSP sugar mixed with 1 tsp of cinnamon powder

Instructions

  • To a large bowl or the bowl of your stand mixer, add 3 cups of flour, ⅓ cup of sugar, 1 tsp of instant yeast, and a dash of salt.
  • In a separate pot, gently heat up 1 cup of milk and 3 tablespoons of butter.
  • Add the warm milk, melted butter, and one egg to the dry ingredients.
  • With the dough hook attachment mix this batter first on slow and then on high speed for a few minutes until it comes together but is still a bit sticky. You might have to adjust the amount of flour a little bit to achieve that.
  • Cover the bowl with a beeswax wrap or plastic wrap and let the dough rise in a warm spot.
  • Remove all the stems and leaves (if there are any) and gently wash the plums or prunes. With a small pairing knife, cut the plums in half and remove the stones. If the plums are very big you can also cut them in quarters. Place them in a bowl and set them aside.
  • Once the yeast dough has doubled in size, dust your rolling pin and your work surface with flour. Roll out the dough so it fits your baking dish. You can also place it on parchment paper that you have cut to fit your baking tray and roll it directly on the parchment paper. Place the dough in the baking dish.
  • Arrange the plums on the yeast dough. Since you have a lot of fruit, ideally you want to stand up your plum wedges more than laying them down. You might have to re-arrange them a little if you have run out of space or if not all the dough is covered with fruit.
  • Bake the cake in a preheated oven at 390˚F for about 35 minutes. Just know that if you are using plums rather than prunes, you might get a lot of juice. Don't worry about it; some of it will dry up once the cake cools down.
  • Once the cake is ready, I love to sprinkle the top with a mixture of sugar and cinnamon.
Course: Dessert
Cuisine: German
Keyword: German Plum Cake
Servings: 16 pieces
Calories: 115kcal
Author: Our Gabled Home
Cost: $9