Back when I posted the strawberry pie, my husband had really been wanting to make this German Plum Cake (Zwetschgenkuchen). We were out looking to see if the prune plums were in the produce department, when he realized he had not made the strawberry pie this year, and decided to do it. I mention this because the plum cake has the same crust/cake as the strawberry pie. I know, one is called a cake and one a pie, so how could they use the same dough? I think the reasoning is that the plums are cooked on the cake instead of added after like the strawberries. This is another one of his mom’s recipes. She was very adamant that you had to use prune plums. Prune plums are the plums used to make prunes, though they don’t really taste like prunes unless you dry them. They are small dark plums that are a bit sweeter and dryer than most plums, and they are only available for a short time. At least where we live, that is right now.
Plum Cake
yield: serves 8
3 cups all-purpose flour
2 tsps. baking powder
1/4 tsp. salt
2 cups sugar
4 Tbsp. milk
1/2 cup (1 stick butter)
2 eggs
1 Tbsp. vanilla extract
1 1/2 lbs. prune plums, quartered
1/4 cup sugar or to taste
Preheat oven to 350 degrees. Line a 11 x 16 inch jelly roll pan (like a cookie sheet with a little bit of a side instead of just flat) with parchment. Whisk together flour, baking powder, and salt. Pour onto a cutting board and shape into a round mound of flour. Cut butter into thin slices and arrange around the top. Put the sugar around the top over the butter. Create a well in the center and add milk, vanilla, and eggs. Mix together with you hands until it holds together. Shape the dough into a round and place in the center of the pan. Press the dough over the bottom of the pan beginning with the center and working out. Place plum quarters skin side down over the dough. Sprinkle with sugar. I have to add that 1/4 is an estimate, since my husband is not sure exactly how much he used. Bake for 35 or 40 minutes or until a pick inserted into the center comes out clean. Allow to cool completely in pan.
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Walking on Sunshine says
September 28, 2012 at 1:24 pmLooks just like my Oma’s and now my mom’s. And yes, you have to use the prune plums! I remember the strawberry one from last week and thought I need to make this and still haven’t! Thanks for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE!
Cynthia L. says
September 28, 2012 at 9:40 pmMy Mom is German and my Oma used to make cakes like this! I am so happy you shared the recipe with us!
Hans Forsch says
September 10, 2013 at 9:40 pmI make mine by slicing Italian plums half way around and then cut a slit across the top and then remove the pit. Then fold the plum open so that the top looks like a picket fence. Lay these plums out next to each other with no space between them. Then overlap the next row like shingles on a roof. Brush the edges of the dough with butter or egg-wash to make it look prettier. I don’t put the sugar and cinn on and let each person add their own.
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Michelle Hilton says
September 10, 2013 at 10:17 pmMy husband makes this. It was his mom’s recipe, and I know that she cut her plums differently, but I don’t think he has been able to duplicate it. I will pass your comment along and see if that rings a bell with him.