Monday, September 27, 2010
GERMAN PLUM CAKE - PFLAUMENKUCHEN
150 g all-purpose flour
50 g whole wheat pastry flour (or also all-purpose flour)
100 g sugar
1 tsp. cinnamon, ground
150 g butter, cold, cut in small cubes
50 g/1/4 cup almond slices or slivers
500 g prune plums
In the bowl of a mixer, stir together flour, sugar and cinnamon. Add butter cubes and egg. Mix with paddle attachment (or dough hook) until streusel form. Refrigerate for 30 minutes.
Preheat oven to 400 F/200 C. Adjust rack to lower middle position.
Cut plums in halves and remove pits. Line bottom of 26 cm/10 inch springform pan with parchment paper.
Transfer half of the chilled streusel dough into pan, and press down to make the crust.
Distribute plum halves evenly over streusel bottom. Mix other half of streusel with almond slices and scatter evenly over the plums.
Bake for 35 - 40 minutes. Transfer to wire rack and let cool.
There must be hundreds of Pflaumenkuchen recipes out there - this one is easy to make, and tastes best when slightly warm and served with vanilla ice cream.