Traditional German Pflaumenplotzer Recipe

Ingredients

  • 800 grams of fresh plums
  • 300 grams of flour
  • 200 grams of sugar
  • 1 packet of dry yeast (approximately 7 grams)
  • 100 ml of warm milk
  • 100 grams of unsalted butter, melted
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • A pinch of salt
  • Powdered sugar for dusting

Steps and instructions

  1. Wash the plums, cut them in half and remove the pits.
  2. In a large bowl, combine the flour, sugar, yeast, and salt.
  3. Warm the milk slightly and add it to the bowl, followed by the melted butter, egg, and vanilla extract.
  4. Mix the ingredients together until a dough forms.
  5. Let the dough rest in a warm place for approximately one hour, or until it has doubled in size.
  6. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
  7. Press the dough onto the base and sides of a 26 cm diameter pie dish.
  8. Arrange the plum halves on top of the dough, cut side up.
  9. Bake the Pflaumenplotzer in the preheated oven for about 40 minutes, or until the dough is golden brown and the plums are soft and juicy.
  10. Let the Pflaumenplotzer cool in the pie dish for a few minutes, then dust with powdered sugar before serving.

Tools for making

  • Mixing Bowl - A large bowl to mix the dough and other ingredients.
  • Pie Dish - A 26 cm diameter dish to bake the Pflaumenplotzer.
  • Measuring Scale - To accurately measure the weight of ingredients.
  • Measuring Cups and Spoons - For precise measurements of milk, sugar, and vanilla extract.
  • Whisk - To mix the dough and other ingredients together.
  • Spatula - For scraping the dough and transferring it to the pie dish.
  • Knife - To cut the plums in half and remove the pits.
  • Oven - To bake the Pflaumenplotzer at the specified temperature.
  • Cooling Rack - To let the Pflaumenplotzer cool before serving.
  • Powdered Sugar Shaker - For dusting the Pflaumenplotzer with powdered sugar.

Recipe variations

  • Use a different fruit such as apples or peaches instead of plums.
  • Experiment with different types of flour such as whole wheat flour or almond flour.
  • Add spices like cinnamon or nutmeg to the dough for added flavor.
  • Replace the butter with margarine or coconut oil for a dairy-free option.
  • Try a gluten-free version by using a gluten-free flour blend.
  • Add chopped nuts such as almonds or walnuts for a crunchy texture.
  • Top the Pflaumenplotzer with a streusel topping made from butter, flour, and sugar.
  • Serve the Pflaumenplotzer with a dollop of whipped cream or vanilla ice cream.
  • Add a splash of rum or brandy to the dough for a boozy twist.
  • Make individual-sized Pflaumenplotzer by using small tart pans or muffin tins.

Recipe overview

Pflaumenplotzer is a delicious German plum cake that is both simple to make and delightfully flavorful. This recipe creates a cake that pairs the light, sweet dough with the tartness of fresh plums for a dessert that's not too heavy and perfect for any occasion. Baking the cake allows the plums to turn soft and juicy, their flavor melding beautifully with the dough. Once it's out of the oven and cooled, a dusting of powdered sugar adds a little extra sweetness. From start to finish, making Pflaumenplotzer is an enjoyable experience with a tasty reward at the end. Enjoy it for dessert or as a decadent breakfast treat, either way, it's sure to please!

Common questions

  1. Can I use frozen plums instead of fresh ones?
    Yes, you can use frozen plums for this recipe. Just make sure to thaw them before using and drain any excess liquid.
  2. Can I substitute the dry yeast with instant yeast?
    Yes, you can substitute the dry yeast with instant yeast. Use the same amount of instant yeast as specified in the recipe.
  3. How should I store the Pflaumenplotzer?
    Store the Pflaumenplotzer in an airtight container at room temperature for up to 2 days. After that, it is recommended to refrigerate it.
  4. Can I use a different type of fruit?
    While plums are traditional for Pflaumenplotzer, you can experiment with other fruits like cherries or apricots if desired.
  5. Is it necessary to let the dough rise?
    Yes, letting the dough rise is an essential step to achieve a soft and fluffy texture in the Pflaumenplotzer.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to combine the ingredients and mix the dough.
  • Pie Dish - A 26 cm diameter dish to press and bake the Pflaumenplotzer.
  • Oven - To preheat and bake the Pflaumenplotzer.
  • Powdered Sugar Shaker - To dust the Pflaumenplotzer with powdered sugar before serving.

Origin stories

Pflaumenplotzer hails from the Swabian region of Germany, known for its exquisite cuisine. This traditional plum cake got its unique name from the act of "plotzing" or "plonking" the plums into the dough. In Swabian households, the arrival of plum season is eagerly anticipated as the sign to begin making Pflaumenplotzer. Made with a simple, yeasty dough and crowned with fresh, juicy plums, this rustic treat is a beloved symbol of late summer in Swabia. Its simplicity is its charm, as it puts the spotlight on the ripe plums, allowing their natural sweetness and tartness to shine through. It's a bit of the Swabian heart baked into a pie, shared with love and generosity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.