New Lebanon— When I first met my husband’s mother, I was soon introduced to her famous Pflaumenkuchen, which is a plum cake. This recipe was from her mother who was from Germany. My husband grew up enjoying many German recipes, and I keep the memories of his mother and grandmother’s cooking alive by making them for him throughout the year. I make Pflaumenkuchen in the early fall when autumn plums, also known as Italian prune plums or blue plums, are in season. We usually eat it on its own, but for special occasions, it’s delicious with vanilla ice cream or freshly whipped cream.
Pflaumenkuchen (Plum Cake)
1/2 pound butter, slightly softened
1 1/2 cups sugar
2 cups flour
1 tablespoon baking powder
4 eggs, beaten
5 tablespoons of orange juice
20 to 40 prune plums, pitted and quartered lengthwise
4 tablespoons sugar
Preheat the oven to 375 degrees. Butter a sheet plan.
Combine flour, sugar, and baking powder. Cut in butter, as you would with a pie crust. When it is fairly well incorporated, mix in eggs and orange juice until just combined. It should be a thick paste. Spread mixture onto the buttered pan, using a spatula to make a thin layer.
Evenly place plums on top of dough. If your plums are large, it’s okay if they touch.
Bake for about 20 minutes and then sprinkle the 4 tablespoons of sugar over the top, and bake for another 10 minutes, or until golden brown. Cool, cut into slices, and serve.
