Pflaumenkuchen (Plum Cake)
Pflaumenkuchen (Plum Cake) recipe
Yield
16 servingsPrep
15 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 3 | sticks |
butter
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 4 | large |
egg yolks
save whites |
*
|
| 1 | tablespoon |
vanilla extract
|
|
| 3 | pounds |
plums
|
*
|
|
peach jam
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 339 | g |
butter
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 4 | each |
egg yolks
save whites |
*
|
| 15 | ml |
vanilla extract
|
|
| 1.4 | kg |
plums
|
*
|
| 1 | x |
peach jam
|
* |
Directions
Make a dough from the first 6 ingredients, press into cookie sheet with your fingers, forming a rim.
Spread thin layer of peach or apricot jam on top of dough.
Now put your plums (which have been quartered) in rows on the dough.
Beat egg whites slightly and brush over plums, sprinkle two tablespoons of flour over egg whites.
Bake at 375℉ (190℃) F for 40 minutes.
If too sour shake some powdered sugar on top.
This can also be made in the winter substituting apples for the plums.
