German Pflaumenkuchen Prune Cake Recipes

GERMAN PFLAUMENKUCHEN PRUNE CAKE RECIPE

Steps:

• Preheat oven to 375 degrees F. Place rack in the center of oven. Butter and flour 8" springform pan. Line bottom and sides with parchment paper. Set aside. In a large bowl combine flour, almond flour, bakingi powder and salt. In another bowl whisk together the oil, sour cream, orange juice and zest, egg, and vanilla. Mix in the sugar. Add mixture to the flour mix and stir until just combined. Pour the batter into the prepared pan and evenly arrange the prune slices on top, peel side down. Sprinkle with the streusel mixture. Bake until done. This took about 1 hour and 10 minutes in the 8" pan. It will take less time in a larger pan. Check with a cake tester to be sure. It's a heavy batter and will take more time than a lighter cake to cook. Just keep checking it. Cool on a wire rack. When the cake is still slightly warm remove the ring and parchment paper on the sides. Dust with powdered sugar.

PFLAUMENKUCHEN (GERMAN PLUM CAKE)

Steps:

• Preheat the oven to 350 degrees F.
• Quarter each plum so that all four quarters remain clinging together by their skin, forming a row.
• In a bowl, mix the flour, sugar, baking powder, salt, and butter together by cutting the butter in with a fork.
• In a measuring cup, combine the beaten egg and almond extract, then add enough milk to make 3/8 of a cup (aka 3 oz) total. (It may seem strange that there isn't an exact amount of milk to add, but I promise this method works. You'll likely use under 2 oz of milk, considering that a large egg is usually around 1.5 oz or so.).
• Add this to the dry ingredients and mix them together with your hands, forming a dough.
• If the dough is too sticky, add a touch more flour.
• Spread the dough thinly over a 13x9 inch jelly roll pan and cover it with overlapping rows of plums. (It may seem like the dough will never stretch to fit the entire pan, but be patient! Use the heel of your hand to gently spread the dough out evenly to each corner of the pan, the crust is supposed to be on the thinner side anyway.).
• Bake the tart for 1 hour and let it cool slightly before sprinkling with sugar for extra sweetness (or skip the sugar if you like it sweet-tart like I do).
• The plums will change color from green to a deep magenta as they bake, and will ooze lots of sticky purple juice that stains the crust beneath. Be careful not to overbake, this crust should be on the softer side.