PFLAUMENKUCHEN - AGNES' PLUM CAKE

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Pflaumenkuchen - Agnes' Plum cake image

My mom has been making this since I can remember. We always love it with a generous dollop of Schlagsahne - whipped cream. NOTE: Instead of using 2- 9 inch round pans, you can also make it in a 9x13 inch pan BUT you need to do some math and make about 2/3 of the batter. My photo is from when I forgot to reduce the batter and it's quite thick. Still tastes good, but needs to bake about 10 - 15 minutes longer. NOTE 2: Also known as Quetschentaart in Luxembourg - it's almost a national dish!

Provided by Carolyn Haas @Linky1

Categories     Cakes

Number Of Ingredients 9

1/4 pound(s) butter, softened
1 cup(s) sugar
2 - eggs
1/2 teaspoon(s) lemon extract
2 1/2 cup(s) flour
2 teaspoon(s) baking powder
- cinnamon sugar to sprinkle on top
- butter to dot on top
1 pound(s) italian prune-plums (dark blue oval plums) i use about 14-15 plums.

Steps:

  • Wash, remove pits and cut plums into fourths. Set aside.
  • Cream butter and sugar together till pale yellow.
  • Add eggs and lemon extract. Beat together.
  • Mix baking powder with flour; gradually add it to wet ingredients.
  • Divide dough into two portions, pat each into a round 9 inch cake pan.
  • Layer on top of base in a concentric circle. Sprinkle with cinnamon sugar and dot with butter. Bake in 350ยบ F. oven for 30 minutes or until dough is golden and firm.

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