pflaumenkuchen - agnes' plum cake
My mom has been making this since I can remember. We always love it with a generous dollop of Schlagsahne - whipped cream. NOTE: Instead of using 2- 9 inch round pans, you can also make it in a 9x13 inch pan BUT you need to do some math and make about 2/3 of the batter. My photo is from when I forgot to reduce the batter and it's quite thick. Still tastes good, but needs to bake about 10 - 15 minutes longer. NOTE 2: Also known as Quetschentaart in Luxembourg - it's almost a national dish!
prep time
15 Min
cook time
30 Min
method
Bake
yield
12-18 serving(s)
Ingredients
- 1/4 pound butter, softened
- 1 cup sugar
- 2 - eggs
- 1/2 teaspoon lemon extract
- 2 1/2 cups flour
- 2 teaspoons baking powder
- - cinnamon sugar to sprinkle on top
- - butter to dot on top
- 1 pound italian prune-plums (dark blue oval plums) i use about 14-15 plums.
How To Make pflaumenkuchen - agnes' plum cake
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Step 1Wash, remove pits and cut plums into fourths. Set aside.
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Step 2Cream butter and sugar together till pale yellow.
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Step 3Add eggs and lemon extract. Beat together.
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Step 4Mix baking powder with flour; gradually add it to wet ingredients.
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Step 5Divide dough into two portions, pat each into a round 9 inch cake pan.
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Step 6Layer on top of base in a concentric circle. Sprinkle with cinnamon sugar and dot with butter. Bake in 350º F. oven for 30 minutes or until dough is golden and firm. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Keyword:
#torte
Keyword:
#kuchen
Keyword:
#cake
Keyword:
#prune plums
Keyword:
#zwetschgen
Keyword:
#Luxenbourg
Method:
Bake
Culture:
German
Ingredient:
Flour
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