Pflaumenkuchen - Agnes' Plum cake

Carolyn Haas


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 vote

15 Min
30 Min


  • 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.
  6. 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.

Printable Recipe Card

About Pflaumenkuchen - Agnes' Plum cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: German

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