"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pflaumenkuchen - Plum Cake Recipe

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This recipe for Pflaumenkuchen - Plum Cake, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Tew
Added: Tuesday, May 23, 2006


1/4 c. milk, scalded
1/2 c. butter
1/4 c. sugar
1/2 tsp. salt
1 T. yeast dissolved in 1/4 c. warm water
3 c. flour
2 eggs
1 tsp. lemon zest
25 (about 1 1/4 lb.) small Italian Prune Plums

Pour milk over butter, sugar and salt. Set aside.
Dissolve yeast in warm water. Add 1/2 c. flour to milk
mixture and beat until smooth. Stir in yeast. Add 1/2 of
remaining flour and beat until very smooth. Add eggs
and lemon zest. Beat in enough remaining flour to
make soft dough. Knead until smooth. Place in an oiled
bowl, turning once to coat. Cover and let rise for 1 hour.
Punch dough down and arrange into one 9" x 13" pan,
and one small cake pan. Brush dough with melted
butter. Arrange ripe plum halves, cut side up, on top of
dough. Sprinkle with mixture of : 2 c flour, 2 c sugar, 3/4
c melted butter, pinch of salt, and a little lemon zest.
Cover and let rise until almost doubled, about 45 min.
Bake at 375 for 25 - 30 min.

Personal Notes:
Personal Notes:
This is a recipe Aunt Evelyn gave to me. It is as close to
Nana's as I have found. I can't help but think of Nana
every time I make this in the fall. It really takes me to




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