German Plum Cake (Pflaumenkuchen)

Name: German Plum Cake (Pflaumenkuchen)
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 18
Cuisine: German
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Date Lady Organic Date Sugar; Land O Lakes Butter, with Olive Oil & Sea Salt; SIGNATURE SELECTS Baking Powder, Double Acting; Turtles Egg; Value Corner Vanilla Flavor, Imitation; Morton Iodized Salt, 26 Ounce; Wünder Quark, European Style, Lemon; Clabber Girl Gluten Free Non GMO Corn Starch; Oppy Organic Meyer Lemons; Bob's Red Mill Dark Rye Flour, Organic; Bob's Red Mill Super-Fine Natural Almond Flour; Organic Red Plums

Serves 18

30 mins prep

65 mins cook

30 mins Resting Time

125 mins total

This authentic German plum cake tastes just like Oma's and is the best way to celebrate plum season. Start with a cookie-like crust on the bottom topped with a German cheesecake layer. Then pile on loads of fresh plums AND finally some buttery streusel.

This plum cake is perfect with a cup of coffee and freezes incredibly well for future Kaffee and Kuchen dates (so you only have to bake this cake once every season).

The fruit can be switched out for other fruit, and apricots, cherries, apples, rhubarb or raspberries are often used in German sheet cakes like this one.

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Make the bottom crust

For the cookie-like cake, knead together all dough ingredients until you achieve a dough with smooth consistency.

oz all purpose flour

oz sugar

oz butter

tsp baking powder

eggs

tsp vanilla extract

pinch salt

Form into a ball, cover in plastic wrap and allow to rest in the fridge for 30 minutes.

Preheat the oven to 350℉ or 180℃ (conventional setting, NOT convection).

Cover a rimmed baking pan (about 17 by 11 inches or 43 by 28 centimeters) with parchment paper. It tends to stick better when you first rub some oil on the pan.

Roll out the dough onto the baking sheet or press it down using your fingers and palms.

Poke holes into the dough using a fork and par-bake for 10 minutes.

Cheesecake Layer

In the meantime, beat together soft butter and sugar until foamy. Add in the eggs one at a time. Add in the quark, cornstarch, lemon zest and juice and beat until incorporated.

oz butter

oz sugar

eggs

kilogram quark

oz cornstarch

lemon

Using a spatula, spread onto the par-baked crust and bake for 30 more minutes.

Fruit

For the topping, prep your plums by washing, cutting them in half, removing the stones and cutting into wedges (about 8 wedges per plum).

kilograms fresh plums

Streusel

For the streusel, using your hands, knead together flour, almond flour, butter and sugar, then crumble it apart with your fingers to make the streusel.

oz flour

oz almond flour

oz butter

oz sugar

After the second stage of baking is finished, remove cake from the oven, and evenly distribute the plums first (I like to make pretty rows), and then the streusel.

Bake for another 25 minutes (you may also turn on your broiler for a couple of minutes towards the end to add an extra golden color to the streusel).

Serve with some fresh whipped cream (I add a little bit of powdered sugar and some vanilla extract in mine) and a cup of coffee. Oma will be so proud!