An easy German Plum Cake known as Pflaumenkuchen or Zwetschgenkuchen. A sheet pan cake made with sliced plums over a sweet yeast dough base. A rustic European dessert perfect for summer plums.
Course Dessert
Cuisine German
Keyword German Plum Cake, Pflaumenkuchen, plum pie, Zwetschgenkuchen
Prep Time 1 hourhour40 minutesminutes
Cook Time 50 minutesminutes
Total Time 2 hourshours30 minutesminutes
Equipment
baking sheet 12"x17"
Ingredients
Sweet Yeast Dough
1 ⅓cupsmilklukewarm
1tablespoonyeast
8tablespoonssugar
1teaspoonsalt
4cupsflourplus extra for kneading
2eggs
5tablespoonsmelted butteror vegetable oil
Plum Cake Topping
3 ½lbs(1½ kg) Prune Plums
white sugarfor sprinkling
Serving
whipped cream
Instructions
Sweet Yeast Dough
Pour yeast, ½ of the lukewarm milk and 1 tablespoon sugar in a large bowl. Whisk in ½ cup of flour. Allow to sit for 15 minutes in a warm place until it starts to bubble and foam, then the yeast is activated.
In a smaller bowl, mix together 2 eggs, 1 teaspoon salt, 7 tablespoons sugar, 5 tablespoons of melted butter. Whisk in remaining milk. Add milky mixture into the bowl of activated yeast.
Slowly add the remaining flour, mixing until it forms a dough ball. Knead on a floured surface, adding more flour if needed, for about 5 minutes until smooth and elastic.
Place dough into bowl, cover with cling wrap. Keep in a warm place until it rises, about 1 ½ hours. Punch down dough, gently knead and it's ready to use.
Making Plum Cake
Preheat oven to 325°F/160°C (fan forced). Line the baking sheet with parchment paper.
Wash the plums. Cut in quarters, removing the stone.
Roll out the dough on a lightly floured surface, into the shape of the baking tray. Roll it out to about ¼" thick (½ cm) and place on parchment paper. Entire baking sheet should be covered with dough.
Tightly layer the plums, slightly overlapping with each other to minimise gaps.
Place in oven and bake for about 50 minutes, until dough edges start to turn golden brown.
Remove from oven and allow to slightly cool. Sprinkle with sugar.
Best served warm with freshly whipped cream or ice cream.