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Home Classic Pflaumenkuchen with fresh plums

Classic Pflaumenkuchen with fresh plums

Baking Plums German Classic Summer Autumn Tart Yeast dough

Pflaumenkuchen is a classic of German baking tradition and deserves a permanent place in your kitchen. Fresh plums on a light yeast base, a touch of cinnamon on top and you're all set. A good tart pan with a non-stick coating ensures the base bakes evenly and the tart comes out effortlessly. Simple, tasty and every slice a moment to savor.

x_ckl_recipe_markerClassic Pflaumenkuchen with fresh plums A soft yeasted base packed with juicy plums, lightly dusted with cinnamon and sugar. This is the plum tart you'll want to make all year round. How do you make a classic Pflaumenkuchen? Dessert German 8 servings 25 min 35-40 min 15 min 2 uur

Make the yeast dough: stir the yeast into the lukewarm milk and let stand for 5 minutes until foamy. Put the flour, sugar, salt and butter in a large bowl. Add the yeast mixture and the egg and knead everything for 8 to 10 minutes into a smooth, slightly sticky dough.
Cover the bowl with a clean tea towel and let the dough rise in a warm place for 1 hour until it has doubled in volume.
Wash the plums, halve them and remove the stones. If you like, cut each half once more so you have quarters. That way they sit nicely close together in the tart pan.
Preheat the oven to 180°C (conventional heat). Lightly grease your tart pan with butter.
Press the risen dough evenly over the bottom of the tart pan with your fingers. Make sure the edges rise slightly so the plum juice doesn't run over the rim.
Place the plum quarters, cut side up, roof-tile–style on the dough. Press them in lightly. Generously sprinkle with the cinnamon sugar.
Let the tart rest for another 15 minutes so the dough rises a bit more. Then bake for 35 to 40 minutes in the center of the oven until the base is cooked and golden brown and the plums are soft and caramelized.
Remove the tart from the oven and let it rest for 15 minutes before slicing. Serve warm or at room temperature, optionally with a generous spoonful of whipped cream or crème fraîche on the side.

Baking Plums German Classic Summer Autumn Tart Yeast dough For the dough: 300 g flour 7 g dry yeast (1 sachet) 120 ml lukewarm whole milk 50 g fine granulated sugar 1 pinch of salt 60 g soft unsalted butter, in cubes 1 egg (M) For the topping: 900 g fresh plums 3 tbsp fine granulated sugar 1.5 tsp ground cinnamon Butter for greasing Tart pan (round, 30 cm) Large mixing bowl Tea towel Cutting board Sharp knife Oven Cake molds pie-dish Tea Towels tea-towels Knives knives Mixing Bowl mixing-bowl Birkmann Cake Mould / Baking Mould / Quiche Mould Laib & Seele ø 30 x 3 cm Birkmann Taartvorm, Quichevorm Birkmann Cake Mould / Baking Mould / Quiche Mould Laib & Seele ø 20 x 3 cm Birkmann Taartvorm, Quichevorm Birkmann Cake Mould / Baking Mould / Quiche Mould Premium Baking - Enameled base ø 24 x 4 cm Birkmann Taartvorm, Quichevorm Birkmann Cake Mould / Baking Mould / Quiche Mould Premium Baking ø 28 x 3.5 cm Birkmann Taartvorm, Quichevorm Hazelnut-pumpkin caramel tart foodies-hazelnut-pumpkin-caramel-tart Classic Chocolate Cake with Ganache foodies-classic-chocolate-cake-with-ganache Savory pumpkin tart with sage foodies-savory-pumpkin-tart-with-sage Classic Apfelstrudel from the oven foodies-classic-apfelstrudel-from-the-oven

Recipe

Classic Pflaumenkuchen with fresh plums

A soft yeasted base packed with juicy plums, lightly dusted with cinnamon and sugar. This is the plum tart you'll want to make all year round.

Course	Dessert
Kitchen	German
Servings	8 servings

Preparation time

Preparation time	25 min
Time in oven	35-40 min
Stiffen up min.	15 min
Total	2 uur

Equipment

Tart pan (round, 30 cm)
Large mixing bowl
Tea towel
Cutting board
Sharp knife
Oven

Ingredients

For the dough:
300 g flour
7 g dry yeast (1 sachet)
120 ml lukewarm whole milk
50 g fine granulated sugar
1 pinch of salt
60 g soft unsalted butter, in cubes
1 egg (M)
For the topping:
900 g fresh plums
3 tbsp fine granulated sugar
1.5 tsp ground cinnamon
Butter for greasing

How do you make a classic Pflaumenkuchen?

Make the yeast dough: stir the yeast into the lukewarm milk and let stand for 5 minutes until foamy. Put the flour, sugar, salt and butter in a large bowl. Add the yeast mixture and the egg and knead everything for 8 to 10 minutes into a smooth, slightly sticky dough.
Cover the bowl with a clean tea towel and let the dough rise in a warm place for 1 hour until it has doubled in volume.
Wash the plums, halve them and remove the stones. If you like, cut each half once more so you have quarters. That way they sit nicely close together in the tart pan.
Preheat the oven to 180°C (conventional heat). Lightly grease your tart pan with butter.
Press the risen dough evenly over the bottom of the tart pan with your fingers. Make sure the edges rise slightly so the plum juice doesn't run over the rim.
Place the plum quarters, cut side up, roof-tile–style on the dough. Press them in lightly. Generously sprinkle with the cinnamon sugar.
Let the tart rest for another 15 minutes so the dough rises a bit more. Then bake for 35 to 40 minutes in the center of the oven until the base is cooked and golden brown and the plums are soft and caramelized.
Remove the tart from the oven and let it rest for 15 minutes before slicing. Serve warm or at room temperature, optionally with a generous spoonful of whipped cream or crème fraîche on the side.

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The secret to a good Pflaumenkuchen is in the base. It should be airy but also sturdy enough to catch all that juicy plum juice without collapsing. A pan with good heat conduction and a non-stick coating really makes the difference here. The base bakes evenly, comes out cleanly and you don't have to fuss with it. That's how baking should work.

Don't have fresh plums? Cherries, apricots or nectarines also work well on this yeast dough. And want a crunchy topping? Sprinkle some flaked almonds over before baking. This recipe is a base you can endlessly adapt to your taste. Just as it should be.

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