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pflaumenkuchen - agnes' plum cake

★★★★★ 1
a recipe by
Carolyn Haas
Whitewater, WI

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!

★★★★★ 1
serves 12-18
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For pflaumenkuchen - agnes' plum cake

  • 1/4 lb
    butter, softened
  • 1 c
  • 2
  • 1/2 tsp
    lemon extract
  • 2 1/2 c
  • 2 tsp
    baking powder
  • cinnamon sugar to sprinkle on top
  • butter to dot on top
  • 1 lb
    italian prune-plums (dark blue oval plums) i use about 14-15 plums.

How To Make pflaumenkuchen - agnes' plum cake

  • 1
    Wash, remove pits and cut plums into fourths. Set aside.
  • 2
    Cream butter and sugar together till pale yellow.
  • 3
    Add eggs and lemon extract. Beat together.
  • 4
    Mix baking powder with flour; gradually add it to wet ingredients.
  • 5
    Divide dough into two portions, pat each into a round 9 inch cake pan.
  • Ready to put into the oven!
    Layer 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.