Classic Plum Kuchen: A German Delight You Can Bake at Home
Plum Kuchen, or Pflaumenkuchen as it’s known in German, is a beloved dessert, especially during late summer and early autumn when plums are at their peak ripeness. This rustic cake is a simple yet incredibly satisfying treat, showcasing the natural sweetness and slightly tart flavor of fresh plums. Whether you’re a seasoned baker or just starting out, this recipe is straightforward and guaranteed to impress.
This article provides a detailed, step-by-step guide to baking a classic Plum Kuchen, complete with tips and tricks to ensure a perfect result every time. We’ll explore different variations, from the traditional yeast dough version to quicker, more convenient recipes using baking powder or a buttery shortcrust pastry. Get ready to fill your kitchen with the comforting aroma of cinnamon, plums, and warm cake!
## What is Plum Kuchen?
Plum Kuchen is a German cake characterized by its simple base topped with rows of halved or quartered plums. The cake base can vary widely, ranging from a sweet yeast dough (the most traditional) to a lighter sponge cake or even a crumbly shortcrust. Regardless of the base, the star of the show is always the juicy, flavorful plums. A sprinkle of cinnamon and sugar adds the perfect finishing touch, caramelizing slightly during baking and enhancing the plums’ natural sweetness.
Plum Kuchen is often enjoyed as a Kaffee und Kuchen (coffee and cake) treat in the afternoon, but it’s equally delicious as a dessert after dinner or even for breakfast with a dollop of whipped cream or a scoop of vanilla ice cream.
## Choosing the Right Plums
The type of plums you use will significantly impact the flavor and texture of your Plum Kuchen. Here’s what to look for:
* **Italian Plums (also known as prune plums or Empress plums):** These are the most traditional choice for Plum Kuchen. They are small, oval-shaped plums with a deep blue-purple skin and a yellow flesh. Italian plums are known for their slightly tart and sweet flavor, firm texture, and ability to hold their shape during baking.
* **Damson Plums:** These are smaller and more tart than Italian plums, with a darker purple skin and flesh. They are a good choice if you prefer a more intense plum flavor.
* **Other Plum Varieties:** While Italian and Damson plums are the most common, you can also use other varieties like Santa Rosa or Black Beauty plums, but be mindful of their sweetness and texture. Softer plums may release more juice during baking, potentially making the cake soggy.
When selecting plums, look for fruits that are firm to the touch but give slightly when gently squeezed. Avoid plums that are overly soft, bruised, or have wrinkled skin.
## Recipe: Classic Plum Kuchen (Yeast Dough)
This recipe uses a traditional sweet yeast dough for a light and airy cake base.
**Yields:** 12 servings
**Prep time:** 2 hours 30 minutes (including rising time)
**Cook time:** 35-45 minutes
**Ingredients:**
**For the Yeast Dough:**
* 1 cup (240ml) lukewarm milk (about 105-115°F or 40-46°C)
* 2 ¼ teaspoons (1 packet) active dry yeast
* ¼ cup (50g) granulated sugar
* ½ teaspoon salt
* 1 large egg, lightly beaten
* 4 tablespoons (56g) unsalted butter, melted and cooled
* 3 cups (375g) all-purpose flour, plus more for dusting
**For the Plum Topping:**
* 2 pounds (900g) Italian plums, halved and pitted
* ¼ cup (50g) granulated sugar
* 1 teaspoon ground cinnamon
* 2 tablespoons unsalted butter, cut into small pieces (optional)
**Equipment:**
* 9×13 inch baking pan
* Large mixing bowl
* Clean kitchen towel
* Measuring cups and spoons
* Pastry brush (optional)
**Instructions:**
**1. Prepare the Yeast Dough:**
* In a large mixing bowl, combine the lukewarm milk, yeast, and 1 tablespoon of sugar. Let stand for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active.
* Add the remaining sugar, salt, egg, and melted butter to the yeast mixture. Stir to combine.
* Gradually add the flour, one cup at a time, mixing with a wooden spoon or dough hook (if using a stand mixer) until a soft dough forms.
* Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it is smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for 5 minutes.
* Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with a clean kitchen towel and let rise in a warm place for 1 ½ – 2 hours, or until doubled in size.
**2. Prepare the Plums:**
* While the dough is rising, prepare the plums. Wash, halve, and pit the plums. If the plums are very large, you can quarter them.
* In a small bowl, combine the granulated sugar and cinnamon. Mix well.
**3. Assemble the Kuchen:**
* Preheat oven to 375°F (190°C).
* Grease and flour a 9×13 inch baking pan.
* Once the dough has doubled in size, punch it down to release the air. Turn the dough out onto a lightly floured surface.
* Roll the dough out to fit the prepared baking pan. Transfer the dough to the pan and press it into the bottom, creating a slight lip around the edges.
* Arrange the plum halves (or quarters) tightly on top of the dough, cut side up, in neat rows. Overlap the plums slightly to ensure even coverage.
* Sprinkle the sugar and cinnamon mixture evenly over the plums.
* If using, dot the plums with small pieces of butter. This will add richness and help the plums caramelize.
**4. Bake the Kuchen:**
* Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the plums are tender. The baking time may vary depending on your oven.
* If the crust is browning too quickly, you can tent the Kuchen with foil during the last 10-15 minutes of baking.
**5. Cool and Serve:**
* Remove the Kuchen from the oven and let it cool in the pan for at least 30 minutes before slicing and serving.
* Serve warm or at room temperature. Plum Kuchen is delicious on its own, but it can also be served with a dollop of whipped cream, a scoop of vanilla ice cream, or a dusting of powdered sugar.
## Recipe: Quick Plum Kuchen (Baking Powder Dough)
For a faster and easier version, this recipe uses baking powder instead of yeast.
**Yields:** 9 servings
**Prep time:** 20 minutes
**Cook time:** 30-35 minutes
**Ingredients:**
**For the Baking Powder Dough:**
* 1 ½ cups (190g) all-purpose flour
* ½ cup (100g) granulated sugar
* 2 teaspoons baking powder
* ¼ teaspoon salt
* ½ cup (120ml) milk
* 1 large egg
* 6 tablespoons (85g) unsalted butter, melted
* 1 teaspoon vanilla extract
**For the Plum Topping:**
* 1 ½ pounds (680g) Italian plums, halved and pitted
* 3 tablespoons granulated sugar
* ½ teaspoon ground cinnamon
**Instructions:**
**1. Prepare the Dough:**
* Preheat oven to 350°F (175°C).
* Grease and flour a 9-inch square baking pan.
* In a large bowl, whisk together the flour, sugar, baking powder, and salt.
* In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
* Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
**2. Assemble and Bake:**
* Pour the batter into the prepared baking pan and spread evenly.
* Arrange the plum halves (cut side up) tightly on top of the batter.
* In a small bowl, combine the sugar and cinnamon. Sprinkle evenly over the plums.
* Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
**3. Cool and Serve:**
* Let the Kuchen cool in the pan for at least 20 minutes before slicing and serving.
## Recipe: Plum Kuchen with Shortcrust Pastry
This version uses a buttery shortcrust pastry for a more decadent and crumbly base.
**Yields:** 8 servings
**Prep time:** 30 minutes (plus chilling time)
**Cook time:** 40-45 minutes
**Ingredients:**
**For the Shortcrust Pastry:**
* 1 ½ cups (190g) all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick, 113g) cold unsalted butter, cut into cubes
* ¼ cup (60ml) ice water
**For the Plum Topping:**
* 1 ½ pounds (680g) Italian plums, halved and pitted
* ¼ cup (50g) granulated sugar
* ½ teaspoon ground cinnamon
* 2 tablespoons almond flour (optional, for absorbing excess moisture)
**Instructions:**
**1. Prepare the Shortcrust Pastry:**
* In a large bowl, whisk together the flour and salt.
* Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Be careful not to overwork the dough; you want to see small pieces of butter throughout.
* Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
**2. Assemble and Bake:**
* Preheat oven to 375°F (190°C).
* On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Transfer the dough to a 9-inch pie plate or tart pan with a removable bottom. Trim and crimp the edges.
* Sprinkle the almond flour (if using) evenly over the bottom of the crust. This will help absorb any excess moisture from the plums.
* Arrange the plum halves (cut side up) tightly on top of the crust.
* In a small bowl, combine the sugar and cinnamon. Sprinkle evenly over the plums.
* Bake for 40-45 minutes, or until the crust is golden brown and the plums are tender.
**3. Cool and Serve:**
* Let the Kuchen cool in the pan for at least 30 minutes before slicing and serving.
## Tips and Tricks for the Perfect Plum Kuchen
* **Use Ripe but Firm Plums:** As mentioned earlier, the type and ripeness of the plums are crucial. Choose plums that are ripe enough to be sweet and flavorful but firm enough to hold their shape during baking.
* **Don’t Overcrowd the Pan:** Avoid overcrowding the plums in the baking pan. Too many plums can release excess moisture, leading to a soggy cake. If necessary, use a larger pan or bake two smaller Kuchen.
* **Use a Pastry Brush for Glazing (Optional):** For an extra glossy finish, you can brush the baked Kuchen with melted apricot jam or a simple syrup made from sugar and water while it’s still warm.
* **Add Almonds or Other Nuts:** For added texture and flavor, sprinkle chopped almonds, walnuts, or pecans over the plums before baking.
* **Lemon Zest:** A little lemon zest in the dough or sprinkled over the plums can brighten the flavor and complement the sweetness of the fruit.
* **Adjust Sugar to Taste:** The amount of sugar you use will depend on the sweetness of your plums. Taste the plums before adding sugar and adjust accordingly. If the plums are very tart, you may need to add a little extra sugar.
* **Prevent a Soggy Crust:** To prevent a soggy crust, especially when using the baking powder or shortcrust pastry recipes, you can blind bake the crust for a few minutes before adding the plum topping. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10-15 minutes, then remove the parchment paper and weights and bake for another 5 minutes before adding the plums.
* **Don’t Skip the Cinnamon:** The cinnamon is essential for that classic Plum Kuchen flavor. Don’t be tempted to leave it out!
* **Serve with the Right Accompaniments:** Plum Kuchen is delicious on its own, but it’s even better with the right accompaniments. Whipped cream, vanilla ice cream, crème fraîche, or even a simple dusting of powdered sugar are all great choices.
## Variations on Plum Kuchen
While the classic Plum Kuchen is delicious on its own, there are many ways to customize it to your liking. Here are a few ideas:
* **Streusel Topping:** Add a crumbly streusel topping made from flour, butter, sugar, and cinnamon for extra texture and sweetness.
* **Spice Variations:** Experiment with different spices, such as cardamom, nutmeg, or ginger, in addition to or instead of cinnamon.
* **Other Fruits:** While plums are the traditional choice, you can also use other fruits, such as peaches, apricots, or apples, to make a similar Kuchen.
* **Vegan Plum Kuchen:** Substitute the butter with a vegan butter alternative and use a plant-based milk alternative in the dough. You can also use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to replace the egg.
* **Gluten-Free Plum Kuchen:** Use a gluten-free flour blend in place of all-purpose flour. You may need to add a binding agent, such as xanthan gum, to help hold the cake together.
## Storing Plum Kuchen
Plum Kuchen is best enjoyed fresh, but it can be stored for a few days. To store, let the Kuchen cool completely, then cover it tightly with plastic wrap or store it in an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days. The crust may soften slightly during storage.
To reheat, warm individual slices in the microwave for a few seconds or in a preheated oven at 350°F (175°C) for a few minutes.
## Conclusion
Plum Kuchen is a simple yet incredibly delicious cake that’s perfect for showcasing the flavors of fresh plums. Whether you choose the traditional yeast dough version, the quick baking powder version, or the decadent shortcrust pastry version, you’re sure to enjoy this classic German treat. So gather your ingredients, preheat your oven, and get ready to bake a Plum Kuchen that will impress your friends and family. Enjoy!