Oma's Plum Cake Recipe
A German Plum Cake recipe, aka Pflaumenkuchen, is one of the most requested recipes. Many are made with yeast. This one isn't! It's so quick to make with "Quark-Öl" dough. I had to play a bit with the original recipe, since Quark isn't available here where I live. So, when I'm in a real hurry, this German plum cake with streusel is the winner!
Want to make Quark? I'll tell you below how you can make it at home. In the meantime, though, use Greek yogurt for this yummy treat!
Oma's German Plum Cake Recipe
- 2⅓ cups all-purpose flour
- 3 tsp baking powder
- ⅓ cup granulated sugar
- 1 Tbsp Dr Oetker Vanilla Sugar
- pinch salt
- ½ cup Greek Yogurt
- ⅓ cup milk
- ⅓ cup sunflower oil (I use light olive oil)
- about 2 lbs prune plums, pitted, quartered
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup cold butter
- Preheat oven to 350° F.
- Into a large mixing bowl, mix 2⅓ cups flour, baking powder, ⅓ cup sugar, vanilla sugar, and salt.
- Add yogurt, milk, and oil and using dough hook, mix for a minute or so until dough holds together (do not over-beat!) ... if you wish, you can just mix it in a bowl with a wooden spoon, and knead lightly with hands till it holds together.
- Press dough into a 9x13 inch pan or divide dough into two if using 2 springform pans.
- Place plum quarters in rows on top of dough.
- Mix together the 2 cups flour, 1 cup sugar, and butter to make the streusel dough. Crumble over top of plums.
- Bake at 350° F for about 50 - 60 minutes or until top is lightly browned.
- Let cool and serve.
- Serves about 10
More Info re: Plum Cake
- The best plums to use for this are the Italian prune plums.
- Since they are quite tart, you can sprinkle the plums with sugar underneath the streusel layer if you wish.
- Some even like to include a sprinkle of cinnamon.
However, my hubby and I like it a bit tart, so I omit the extra sugar and cinnamon. But, do serve this with a dollop of whipped cream. WUNDERBAR! A German plum pie :)
Most people say that when you use a "Quark-Öl" dough, it should be eaten fresh. However, I find that the recipe above keeps very well. The photo of the German plum cake at the top was taken on the third day.
I love making other German dessert recipes from this same dough.
For example, I used this dough, pressed it into a 9x13 inch pan. Then I covered it with fresh peaches that I had peeled and cut into thick slices.
I sprinkled that with about 1 Tbsp of sugar and baked it. This only took about 45 minutes since it had no streusel layer.
Delicious Peach Cake! Wunderbar!
More Plum Cakes aka Pflaumenkuchen
Here are some different plum cakes to try:
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