Pflaumen Kuchen (Plum Cake)

From Cathy Bourner

Ingredients

Dough:

  • 1 cake of compressed yeast (or 21g active dry yeast)
  • 2 cups barely lukewarm water (480ml)
  • 1/2 cup sugar (100g)
  • 1 1/2 tsp salt (9g)
  • 2 eggs, beaten
  • 6 cups bread flour (720g)
  • 1/3 cup butter, melted (75g)
  • Up to 1/4 cup shortening (60g) for greasing pans

Plum Topping:

  • 2 cups canned plums, seeded and cut into pieces (~480g)
  • 1/2 cup sugar (100g)
  • 1 cup sour cream (240ml)
  • 1 egg, beaten
  • 2 tbsp flour (15g)
  • Approx. 1 tbsp sugar (12g) held in reserve

Preparation

Dough:

  1. Activate Yeast:
    Crumble the yeast into 2 cups of barely lukewarm water. Add 1/2 cup sugar, 1 1/2 tsp salt, and 2 well-beaten eggs. Blend well.
  2. Mix Dough:
    Gradually add 6 cups of flour to the yeast mixture, starting with half of the flour. Add the melted butter and beat vigorously. Incorporate the rest of the flour and knead until the dough is smooth.
  3. Let the Dough Rise:
    Cover the dough and let it rise until it doubles in bulk, about 2 hours. Punch it down, then let it rise again until doubled.
  4. Shape the Dough:
    Pat or roll the dough to a 1-inch thickness. Transfer it to a floured pie plate or greased cake pan. Alternatively, form the dough into an oblong loaf to fit a greased loaf pan or make smaller round loaves and place them in greased pie pans.

Plum Topping:

  1. Prepare the Plums:
    Dot the dough with 2 cups of seeded and cut canned plums.
  2. Make the Sauce:
    In a separate bowl, mix 1/2 cup sugar, 1 cup sour cream, 1 beaten egg, and 2 tbsp flour. Spread this sauce carefully over the plums.
  3. Final Rise:
    Allow the loaves to rise until very light. Sprinkle with the reserved sugar.
  4. Bake:
    Bake in a moderate oven at 375°F (190°C) for 40-45 minutes, or until the cake is golden brown and cooked through.

Notes

  • Slice into wedges or oblong pieces and serve hot or cold.
  • This recipe is inspired by traditional German dishes. Cathy Bourner’s great-grandmother was from Monchoff, and while the original family recipes have been lost, they closely resemble those featured in Country Gentleman Magazine of Philadelphia from January 1936, which were preserved by Cathy’s great aunt.