Delicious! My German mother makes pflaumenkuchen when we can find the good, fresh Italian plums. This means about once a year, usually. I found some canned plums and decided to give this recipe a try. It worked BEAUTIFULLY! So in case you wondered, you can substitute the fresh for canned, just make sure to pat the plums as dry as you can before baking. Also, yes, the "batter" is stiff. It's not meant to be batter, it's meant to be dough that is pressed into the pan. Many German kuchen recipes are done this way because most German cakes, tarts, etc. are meant to be had with coffee so they have to be sturdy ;-) Yes, you can add sourcream to the dough to loosen it up and it tastes okay, but it's delicious (and much more authentic) to make the recipe as is. The only major change I made-aside from canned fruit-was to use vanilla sugar (vanilla zucker) instead of liquid vanilla extract. Again, simply because it's more traditional.
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Delicious! My German mother makes pflaumenkuchen when we can find the good, fresh Italian...