This Pflaumenkuchen or plum-cake recipe is from my mother. She made this often when I was a child.
We had two plum trees in our yard that produced many, many plums in the summer months. Mum often stewed these plums and with these she could make this cake all year round.
This cake really reminds me of home, especially with a very generous helping of whipped cream. Perfect for “Kaffee und Kuchen” (coffee and cake) in the afternoon.
- 1 cup plain flour
- 1 & 1/2 cup ground almonds
- 180 grams butter, chopped
- 1 eggs
- 2 egg yolk
- 3/4 cup sweetened condensed milk
- 1/4 cup self-raising flour
- 825 gr stewed whole dark plums (no stones)
- icing sugar to decorate
Turn the oven on to 180 C / 350 F. Grease a 18 x 28 cm (7 x 11 inches) tin.
Combine the plain flour, 1/2 cup almonds, half (90 gr) of the butter an a food processor until it looks like breadcrumbs. Add 1/4 cup condensed milk and one egg yolk. Pulse the processor again and then mix until you have a dough.
Roll the dough out on a floured surface so that it’s big enough to fit in the prepared tin. Place the dough in the bottom of the tin and you can use your finger tips to squash in well.
Bake in the preheated oven for about 10 minutes and then leave to cool.
With an electric mixer, beat together the remaining butter, condensed milk, egg and egg yolk until creamy. Stir in the extra almonds and the self-raising flour. Spread this mixture over the cooked pastry in the tin.
Drain and halve the plums and arrange over the mixture in the tin.
Bake in the oven for 30-35 minutes until nice and golden.
Cut the Pflaumenkuchen / plum-cake into squares and dust lightly with icing sugar. Serve with lots of whipped cream.