Pflaumenkuchen

"That's a mouthful," said Rob. And boy was it!

Also known as Zwetschgenkuchen or Zwetschgentorte (Zwetschgen = first plums), Pflaumenkuchen is a much-beloved German plum cake that is sometimes made with yeast dough. The recipe that I chose is more like a cobbler: the bottom is essentially a sweet soda biscuit with a couple eggs for cakiness topped by sections of plums tossed in cinnamon sugar. The result is simple but satisfying and not too sweet. I reproduce the recipe below for safe-keeping (with a few tweaks of my own).

Other variations I found include the addition of lemon rind, vanilla, and nuts. Also, any stone fruit can work here; I laid down alternating rows of plums and peaches (from our Finger Lakes Fruit Bowl CSA share), but apricots, cherries, apples, or pears would be good, too. Finally, whipped cream or ice cream makes a good accompaniment.

2-1/2 cups flour
3/4 cup sugar
1 Tbs baking powder
1/2 tsp salt
8 Tbs (1 stick) cold butter, cut into pieces
2 eggs
1/4 cup milk
1/4 to 1/2 cup oats
1-1/2 to 2 pounds plums, pitted and quartered
topping: 1/4 cup sugar and 2 tsp cinnamon

1. Sift the flour, 3/4 cup sugar, baking powder, and salt into a large bowl and mix.

2. Add the cold butter and work it into the flour mixture with your fingers until the texture is like a coarse meal.

3. Beat the egg and milk together. Stir into the flour mixture until the dough just comes together. Turn onto a clean, floured surface and knead briefly until smooth. Do not overwork the dough.

4. Wrap in plastic wrap and chill for at least one hour. (Not strictly necessary.)

5. Preheat oven to 400°F. Grease and flour a 9" x 13" pan. Press the dough into the bottom of the pan, leaving slightly raised edges. Prick the dough all over with a fork.

6. Scatter the oats evenly over the dough. The oats soak up the fruit juices and keep the cake from getting soggy. Use more oats for juicier fruits. Arrange the fruit neatly on top of the dough, cut side up.

7. Sprinkle the cinnamon sugar mixture on top and bake in the preheated oven for 35-45 minutes, or until the edges of the pastry are golden brown.

Enjoy!