Wednesday, May 23, 2012

Plum Cake (Pflaumkuchen)


Plum Cake (Pflaumkuchen)



Ingredients:
3 1/2 cups all-purpose flour
1 cup warm milk (105 F/41 C to 115 F/46 C)
2 packages (1/4 ounce each) active dry yeast
pinch sugar
1/2 cup butter, melted and cooled down to below 115 F/46 C
3 egg yolks
pinch salt
5 pounds Italian prune plums
3/4 cup cinnamon-sugar mixture

Directions:
In a large mixing bowl place flour; make a well in the center. In a small bowl combine warm milk, yeast and pinch of sugar; stir to dissolve. Pour yeast mixture into well and let set 5 minutes. In a small bowl combine butter, egg yolks, and salt; add to well. Knead liquid into dry ingredients until dough is smooth, elastic, and easy to shape into a ball. Work in more flour (about 1/2 cup) if needed. Dust with flour. Cover with a damp towel and proof in a warm spot until doubled, about 1 hour. Punch down dough; turn onto lightly floured surface and roll out 1/2-inch thick. Place on a greased 15x10x1-inch baking sheet; cover with a towel and proof for 20 minutes. Cut plums into halves lengthwise, removing pits. Arrange plum halves on dough horizontally, touching side by side, pressing slightly into dough. Sprinkle with 1/2 cup cinnamon-sugar. Cover and proof for 10 minutes. Bake at 390 F/200 C for about 40 minutes. Sprinkle with remaining cinnamon-sugar.   Serve warm with whipped cream.



Note:  Mom used to make this cake in the fall from plums from the trees at the end of the garden.

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