the Pflaumenkuchen days

Leaves–some orange, most green with the ends dipped in color–danced more quickly across the sidewalk as the needle plunged into the low 50s. I tightened up my scarf and pushed the stroller with haste, purpose. Let’s go home and snuggle up, I said to the little birdie. That’s pretty much all I felt like doing last week when the World’s Worst Cold hit our nest. Oof. The only other thing I felt like doing was baking something beautiful and delicious. Pflaumenkuchen – a German plum tart-meets-cake slice of loveliness. Yes.

I picked up some beautiful plums from the farmer’s market and truth be told, I don’t LOVE the taste (maybe it’s the texture?) of a fresh plum. But I cannot resist their beauty. I love how they perspire when I take them out of the fridge and let them show off their blue and purple swatch books.

Most fruits I prefer in their raw, unadulterated state. But plums? Slightly caramelized in a not-too-sweet crust with a hint of almond? Um, OK, bend my arm. Sooo, I turned to my buddy, the Internet and perused for Pflaumenkuchen recipes. I ended up combining a couple and tweaking them a bit to create this perfect fall treat, which uses simple ingredients and reveals a great plum taste. Aah, fall.

Give it a try!

Pflaumenkuchen

I used a 9 inch spring-form pan, but any shape/type baking pan about that size will do fine.

Ingredients:

1/2 c. butter
1/2 c. sugar
2 eggs
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. almond extract
About 15 or so fresh plums, pitted and cut in half.

Directions:

Cream butter and sugar. Add eggs and almond extract. Mix together flour, baking powder, and salt. Add to butter mixture and combine. Butter your 9 x 9 inch pan. Spread batter in pan and then press the sliced plum wedges into top of batter, cut side up. Yes, I told you I was keeping it simple…

Then bake  your cake 375°F for about 40-45 minutes. Enjoy warm or cold, maybe with a dollop of whipped cream and a cup of hot tea! Or with a sprinkle of powdered sugar and a cup of coffee, like I just did. Sorry, waistline. Maybe tomorrow.

I’m thinking of using this post to start an “Ode to Oktoberfest” series. All things fall, German and fun, wrapped up in a Cyber-bundle. What say you, dear readers, does that sound like a good idea? What fun fall things do you have planned?

Best!

0 thoughts on “the Pflaumenkuchen days

  1. Your post reminded me of the “plum” poem…. enjoy!

    This Is Just To Say
    by William Carlos Williams

    I have eaten
    the plums
    that were in
    the icebox

    and which
    you were probably
    saving
    for breakfast

    Forgive me
    they were delicious
    so sweet
    and so cold

  2. OMG, while I’m not really I big fan of plums in their unadulterated state, I LOVE Pflaumenkuchen too! How I wish I could have indulged in a slice with you. In continuing your Ode to Oktoberfest, how about some Zwiebelkuchen with Federweisser? I seem to remember that being a fall tradition in Erlangen, scrumptious like the Pflaumenkuchen. I sure hope your colds have beat it so that you can enjoy the crisp, sunny autumn weather.

  3. Pingback: Happy Fall! Click on. « squirrels in wren's nest

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