German Plum Coffee Cake with Almonds Pflaumenkuchen
Experience the irresistible charm of traditional German baking with this **German Plum Coffee Cake with Almonds (Pflaumenkuchen)**. Featuring a buttery, yeast-raised dough as its foundation, this dessert is topped with juicy, fresh plums arranged in artful layers, then sprinkled with a fragrant cinnamon-sugar mixture and crunchy sliced almonds. Baked to perfection, the plums become delightfully jammy, creating the perfect balance of sweet and tart flavors in every bite. This classic recipe, beloved in German households, is easy to prepare and makes an impressive addition to your coffee table or dessert spread. Whether served warm or at room temperature, this Pflaumenkuchen pairs beautifully with a cup of coffee or tea, making it an ideal treat for gatherings, brunches, or simply indulging your sweet tooth. Perfect for plum season, this delectable cake is a must-try for anyone looking to bring a taste of Europe to their kitchen.
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Recipe Information
Ingredients
- 350 g All-purpose flour
- 50 g Granulated sugar
- 1 tsp Salt
- 7 g Dry yeast
- 150 ml Whole milk
- 50 g Unsalted butter (melted)
- 1 pc Egg (large)
- 800 g Fresh plums (quartered and pitted)
- 50 g Sliced almonds
- 30 g Brown sugar
- 1 tsp Ground cinnamon
- 10 g Unsalted butter (for greasing)
Instructions
In a large mixing bowl, combine the flour, granulated sugar, and salt.
In a small bowl, mix the dry yeast with lukewarm milk (about 38°C or 100°F). Let it sit for 5-10 minutes until it starts to foam.
Add the yeast mixture, melted butter, and egg to the flour mixture. Knead the dough by hand or with a stand mixer fitted with a dough hook until it becomes smooth and elastic, about 8-10 minutes.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until it doubles in size.
While the dough is rising, prepare the plums by washing, pitting, and quartering them.
Preheat your oven to 180°C (350°F) and grease a 9x13-inch baking pan with unsalted butter.
Once the dough has risen, roll it out evenly and press it into the prepared baking pan, ensuring it reaches the edges.
Arrange the quartered plums on top of the dough in overlapping rows, skin-side down.
In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture evenly over the plums.
Scatter the sliced almonds over the top.
Bake the cake in the preheated oven for about 35-40 minutes, or until the edges are golden and the plums are bubbling.
Remove the cake from the oven and let it cool slightly before slicing and serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
2856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 460.4 g | 167% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 169.0 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 530 mg | 41% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2520 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
