They say time flies when you’re having fun, right? Well, I must have been having a grand old time, because I made (and happily consumed) this pflaumenkuchen, or German plum cake, about a month ago, and didn’t get around to posting about it until now.
Toward the end of the plum season, I was compelled to bake something with plums – especially after I saw the beautiful pictures of pflaumenkuchen in these posts. Andrea, author of the Cooking Books blog (from which the second post originates) kindly shared with me her family’s heirloom recipe for this cake, which she understandably has a preference for. One look at the ingredients (butter and shortening top the list) and I knew I had to make it! The only problem was that I had no idea where to find Italian prune plums, which are crucial to the recipe. (Other varieties of plum don’t bake up the same way!)
Oddly enough, I found a lady hawking these very plums in Chinatown a few days later. I wasn’t sure if these really were the coveted Italian prune plums – hence, the following exchange between the vendor lady and me:
Me (in broken Cantonese): What kind of plums are these?
Vendor Lady (rolling eyes slightly at the sound of my accent): They’re sweet plums, very good taste! How much do you want?
Me: Uh… are they from Italy? (My lame attempt.)
Vendor Lady: I don’t know where they’re from, but they’re very sweet! How much do you want?
I couldn’t say no.
The plums’ greenish-yellow flesh bloomed into a lovely ruby color during the baking process, and also became noticeably sweeter. Unfortunately, I didn’t have any shortening on hand and had to subsitute with (more) butter, so it probably didn’t turn out the way it’s supposed to. Still, it was a delectable dessert that not only showcased the plums, but also was easy to make.
Check out Andrea’s post (and also another version by Micha) for more about German plum cakes. Also, don’t forget that ubiquitous plum torte recipe by Marian Burros, which was published almost every year in the NYTimes for a good stretch.
yum —-
Beautiful pflaumenkuchen! I’m so glad you had the opportunity to make it. I’ve never made it with all butter, but I’m not a huge fan of shortening in general (this is pretty much the only time I use it). I’m glad you were able to find the plums. Next season you can get them at the greenmarket in Union Square, if that’s easier
Also, you have a lovely blog! I’ll definitely check back in!