Recipe by Amy
"Moist plum coffee cake with sugar and cinnamon crumble topping."
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Italian plums, halved and pitted
Pflaumenkuchen (Plum Cake) is a very popular dish among Germans. My husband loves it so I made this recipe. The dough is stiff but seems in keeping with every other German Kuchen of this sort that I have made. It still came out light and tasty so don't worry about that aspect. My only change would be the topping. First, the recipe makes WAY too much topping for the size of the cake. I only used about a 1/3 of it. Also, the topping didn't really seem to serve a purpose and just sat on top of the batter without seeming to cook or incorporate into cake. It was basically sugar flour dumped onto cake and took away from the cake itself. Since the German palette prefers less sugar anyway (and who needs the calories), I would omit the topping completely next time. That being said, the basic cake was very good.
This was delicious. I had one minor problem with the batter being too stiff. I added a half cup+ of sour cream to make it easier to spread in the pan. I didn't have the size of pan rec., so I baked it in a tench inch spring form. I used 5 large plums cut in half (resulting in ten halves). Absolutely yummy and I will definitely make it again. Thanks for sharing!
The batter was thick. But it turned out great.
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.
delicious! loved by all, batter is stiff I'll try with the sour cream next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 50
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