Pflaumenkuchen

This is my first attempt to make Pflaumenkuchen, a German Plum Cake that is good with whipped cream and a cup of coffee. Pflaumen in German means "plums" and kuchen means 'cake". I have been wanting to make this cake for a very long time but weren't able to find the plums used in this recipe. It calls for "Italian plums" and it is usually in season around June. The cake is not too sweet and it highlights the plums tanginess and freshness. If your plums are too sour, you should sprinkle some powdered sugar on top of the cake before serving. Makes 10 servings, about 300 calories per serving. Here's the recipe:


1 stick butter
3/4 cup sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla essence
1 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 lbs Italian plums
1 cup walnut, chopped
1 tablespoon cinnamon

Cream butter with sugar. Add eggs and mix. Fold in milk, vanilla, flour, baking powder and salt. Mix evenly until it becomes a batter. The batter should look like a slightly thicker cake mix batter.

Preheat oven to 375 °F. Grease a jelly pan and spread batter evenly in the pan (You don't have to grease the pan if it's non stick).


Wash and pit the plums. Cut them in halves or quarters. Place plums skin down in close rows, pressing slightly into the batter. Sprinkle cinnamon on top of the plums and then add in chopped walnuts. Bake for 30 minutes or until the cake is done.