Pflaumenkuchen (German Plum Cake)  Pflaumenkuchen (German Plum Cake) 14745 pflaumenkuchen german plum cake

Pflaumenkuchen (German Plum Cake)

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A Marsteller  Pflaumenkuchen (German Plum Cake) sILJJqH3SjCtwq3Azd43 me 20sanfran

“One among my all-time favourite things to eat in lifestyles, this plum cake might possibly presumably not be more sentimental. It is a conventional German recipe that my grandmother made on the tip of each summer season right thru the transient window when the Italian prune plums are in season. As of late, my mom and I both lift on that tradition, and I will restful eat a total tray on my maintain if left to my maintain devices. Legitimate-tip: Don’t use the leisure nonetheless a 9×13 jelly roll pan for this. Anything else bigger and the dough might possibly presumably no longer possess the pan, any smaller and the dough will most likely be too thick.”

Ready In:
1hr 20mins

Ingredients:

10

Serves:

12

  • 3

    lbs Italian plums (prune plums or Empress plums)

  • 2

    cups flour

  • 12

    cup sugar

  • 1

    teaspoon baking powder

  • 1

    pinch salt

  • 14

    cup butter

  • 1

    egg, overwhelmed

  • 1

    teaspoon almond extract

  • 2 -3

    ounces milk (rough estimate)

  • 1

    tablespoon sugar, for sprinkling (non-mandatory)

directions

  • Preheat the oven to 350 levels F.
  • Quarter each plum so that everyone four quarters remain clinging collectively by their pores and skin, forming a row.
  • In a bowl, mix the flour, sugar, baking powder, salt, and butter collectively by reducing the butter in with a fork.
  • In a measuring cup, mix the overwhelmed egg and almond extract, then add sufficient milk to make 3/8 of a cup (aka 3 oz) total. (It might possibly seem strange that there might be not any longer an accurate amount of milk to add, nonetheless I promise this type works. You are going to most likely use below 2 ozof milk, serious about that a giant egg is on the total round 1.5 ozor so.).
  • Add this to the dry ingredients and mix them alongside with your fingers, forming a dough.
  • If the dough is too sticky, add a contact more flour.
  • Unfold the dough thinly over a 13×9 lunge jelly roll pan and duvet it with overlapping rows of plums. (It might possibly seem just like the dough will never stretch to suit your total pan, nonetheless wait and see! Exhaust the heel of your hand to softly spread the dough out evenly to each corner of the pan, the crust is supposed to be on the thinner facet anyway.).
  • Bake the tart for 1 hour and let it cool rather earlier than sprinkling with sugar for additonal sweetness (or skip the sugar within the occasion you prefer it candy-tart like I lift out).
  • The plums will alternate colour from inexperienced to a deep magenta as they bake, and might possibly presumably ooze heaps of sticky red juice that stains the crust below. Be careful no longer to overbake, this crust wants to be on the softer facet.

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