| Pflaumenkuchen |
Recipe Type: Dessert
Author:
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 12
Taking advantage of seasonal produce is one of the many exciting things about cooking and baking. As the plum season comes to an end, I think this dessert should be fitting as an adequate send off.
Ingredients
- 2# Fresh Black Plums, seeded, cut into wedges, sprinkled with sugar and let sit.
- CAKE:
- 8 oz. Unsalted butter, softened to room temperature
- 3 c. Granulated sugar
- 6 lg. Eggs, brought to room temperature
- 2 1/2 t. Vanilla extract
- 1 Lemon, zested
- 3 c. All-purpose flour
- 1/2 t. Kosher salt
- 1/4 t. Baking soda
- 1 c. Sour cream
Instructions
- Cream the butter and sugar together on medium in a mixer fitted with a paddle attachment. You want the mixture to become light and very fluffy, approximately 5-7 minutes.
- Scrape the bowl well and one by one add the eggs, beating and scraping between additions.
- Mix vanilla extract and lemon zest into batter.
- Sift flour, baking soda, and salt. Add into batter alternating with the 1 c. of sour cream.
- Scrape the bowl well and beat for another minute.
- Have a sheet pan prepared with flour and butter. Pour batter onto sheet pan.
- Shingle prepared plums onto batter, one just under the other, until all the batter has been covered with fruit.
- Bake in a 350 degree oven for 45 – 60 minutes. The batter would have risen and turned golden brown and the plums will have broken down slightly. Test the center with a toothpick to ensure the batter is fully cooked.
- Cool slightly and serve with your choice of whipped cream or ice cream.
Notes
This is a very traditional German dessert, however the modern twist is serving it up with a scoop of homemade Cardamom ice cream! If you would like to try this combination, visit the dessert section for the recipe. Enjoy!!
