Thursday, October 8, 2009

Plum Cake

Plum Cake (Pflaumekuchen) is a traditional German cake in late summer and early autumn. The classic one is based on a yeast dough and baked on a baking tray. In Germany there are different names like Zwetschgenkuchen, Zwetschgendatschi and Pflaumenkuchen. Zwetsche or Zwetschge is the more tart damson or prune plum, which is often used for baking. A plum cake based on a yeast dough is the one I like most, but it needs some time.
Last weekend I wanted to have plum cake, but didn't want to spend the time in the kitchen. In a newspaper I found a more easier one made in a quiche form. So I gave it a go. And the result was great. It is easy to make, do no take much time AND it is delicious.



Pflaumenkuchen
© All rights reserved, Thorsten Kraska, 2009



Pflaumenkuchen (Plum cake)
(for one quiche form)

100 g softened butter
70 g sugar
1 teaspoon vanilla sugar
1 egg yolk
2 tablespoons greek yogurt (10% fat)
1 dash salt
200 g flour
0.5 teaspoons baking powder
Plums, Prune plums (around 800g, but quantity depends on how close you like the plums)
Sugar mixed with a bit cinnamon powder (cinnamon sugar)

Prepare the plums. Cut plums lengthwise and pit them. Cut the still connected plum halves once again lengthwise, but do not cut through (see photo).

Preheat oven to 170°C. Grease a quiche form (28 cm in diameter).

Mix butter, sugar, vanilla sugar and salt until creamy. Add egg yolk and beat for about one minute. Add yogurt and mix until blended. Mix flour with baking powder and add to the butter mixture. With a wooden form and mix gently until a dough begins to form. Now use your finger tips and compress the dough like you would do it for a shortcrust dough. But do not knead extensively, the dough should be crumbly. Fill the dough into the quiche form and arrange it evenly on the bottom and press it slightly. Form with your fingers a border (the dough can be sticky, moisten your hands slightly will prevent that it will stick to your hands). Place the plums on the dough in circles. Bake for about 30 minutes.

You can serve the plum cake as it is or you can sprinkle it with sugar or better cinnamon sugar to your taste. The quantity of sugar you need depends on how tart or swet the plums are.

You can make the dough with Quark (curd) too. But I tried it with greek yogurt, because I know that many ask for a possible subsitute for curd. And greek yogurt works fine.

7 comments:

Moira said...

Plum Cake reminds me Germany and my stay in Kontanz many years ago.
I'll try this recipe too, looks delicious :)

Lisa@The Cutting Edge of Ordinary said...

My friend Tatjana's family is from Germany and she bakes with plums a lot. Beautiful photo as always.

Helene said...

I've never had plum cake. Looks delicious. Love the colors in the picture, the plums again the grey background. Beautiful.

MeetaK said...

Always a pleasure especially with my MIL plums! I really like this version. It's fairly easy and loks great!

Thorsten said...

Thank you all.

Moira, Konstanz is a pretty city with the Bodensee around.

Lisa, in Germany we bake a lot with plums, especially the more tart prune plums or damsons.

Helene, you should try it once. This is an easy recipe. The classic plum cake is made with a yeast dough.

Meata, I like that this one is very easy to make.

Darina said...

What an amazing looking cake! I could gobble it up right now. You have amazing photography--the food just jumps right off the page.

Online Credit Score said...

Aww! This makes me so hungry. Time for tea break!