Gluten-Free Pflaumenkuchen (German Plum Cake)
Indulge in the timeless flavors of Germany with this Gluten-Free Pflaumenkuchen (German Plum Cake) recipe, a delightful adaptation of a classic dessert that’s perfect for those with gluten sensitivities. Featuring juicy, fresh plums layered atop a buttery, almond-infused cake base, this recipe combines the subtle sweetness of brown sugar and cinnamon for a comforting, aromatic finish. With simple steps like mixing a smooth gluten-free batter and arranging vibrant slices of plum, this cake is as easy to prepare as it is stunning to serve. Ready in just over an hour, it’s ideal for cozy afternoon tea or festive gatherings. Serve it warm or at room temperature with whipped cream or creamy vanilla ice cream for an irresistible treat.
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Recipe Information
Ingredients
- 500 grams Fresh plums
- 250 grams Gluten-free flour blend
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 125 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 60 milliliters Milk
- 50 grams Almond flour
- 1 teaspoon Cinnamon
- 2 tablespoons Brown sugar
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan with butter or line with parchment paper.
Wash the plums thoroughly, cut them in half, remove the pits, and then slice each half into quarters.
In a mixing bowl, combine the gluten-free flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and vanilla extract until the mixture is light and fluffy.
Gradually add the eggs, one at a time, beating well after each addition until fully incorporated.
Alternately add the flour mixture and milk into the butter mixture, starting and ending with the flour mixture. Mix until the batter is smooth.
Fold in the almond flour gently to combine.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Arrange the plum slices on top of the batter, pressing them gently into the surface.
In a small bowl, mix the cinnamon and brown sugar together, then sprinkle evenly over the plums.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve the Pflaumenkuchen warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 1241 mg | 54% | |
| Total Carbohydrate | 433.9 g | 158% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 224.2 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 364 mg | 28% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1340 mg | 29% | |
*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.
