Easiest Way to Make Yummy Pflaumenkuchen - German Damson Plum Tart with Crumble Topping

Pflaumenkuchen - German Damson Plum Tart with Crumble Topping. Great recipe for Pflaumenkuchen - German Damson Plum Tart with Crumble Topping. My favorite German dessert made with fruit! This is not too sweet and let's you enjoy the flavor of the plums to the fullest.

NOTE on Damson Plums: a traditional German Plum Cake is made with the slightly tart and not too juicy Damson Plums. You can also use other plum varieties, but the plums shouldn't be over-ripped or too juicy. I have tried it with other plum varieties and have reduced amount of sugar in topping. You can cook Pflaumenkuchen - German Damson Plum Tart with Crumble Topping using 17 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Pflaumenkuchen - German Damson Plum Tart with Crumble Topping

You need 600-700 g of Damson plums or Prunes, stoned and quartered.
You need of Dough:.
It's 250 g of flour.
You need 3 g of instant yeast or 10 g fresh yeast.
Prepare 225 ml of lukewarm milk.
You need 1/2 of beaten egg (25-30 g).
You need 30 g of soft butter.
It's 25 g of vanilla sugar (or sugar + beans from 1/4 vanilla bean).
Prepare 1/4 tsp of lemon zest.
You need 5 g of salt.
Prepare of Crumble topping:.
You need 60 g of Butter.
You need 60 g of Sugar.
Prepare 60 g of Flour.
Prepare 60 g of Ground almonds (or use 60 g more flour for nutless version).
Prepare 1/4 tsp of cinnamon.
Prepare 1/2 tsp of lemon zest.

NOTE on traditional German Plum Cake: in my opinion. This is not too sweet and let's you enjoy the flavor of the plums to the fullest. The bottom part is made with a sweet yeast dough and in this version, I topped the. The bottom part is made with a sweet yeast dough and in this version, I topped the plums with a crisp strudel topping.

Pflaumenkuchen - German Damson Plum Tart with Crumble Topping instructions

Mix all the ingredients for the dough until it's workable enough to knead. Knead for 5-10 minutes until fairly smooth. Form into a ball, cover and let rise for 1 hour..
Cut butter for topping into small cubes. Mix all other crumble toppings in a bowl, add butter and use fingertips to crumble everything together until you have little balls of buttery crumbles. Cover and put in refrigerator for at least 45 minutes or longer if making later..
Grease you baking sheet or round pan. Roll out the dough into a circle (or rectangle) to fit the size of your pan..
Lay the dough into the pan and cover with plastic. Let rest for 15 minutes..
Meanwhile preheat oven to 200C/400F (if using a fan or convection oven then 180C/350F).
Lay out the quartered pieces of plum on top of the dough..
Lastly, sprinkle the crumble topping on top..
Bake for 30 minutes. The first 10 minutes, bake at 200C/400F (for fan oven use 180C/350F). After the first 10 minutes reduce the heat to 180C/350F (for fan oven, 160C/320F). Bake until the crumbles are golden yellow and crisp, and crust is light brown. Adjust the baking time if needed..
Let cool for a few minutes before eating. Also nice with a little whipping cream or vanilla custard sauce :) This is also tasty when completely cooled..

While plums can be found in stores throughout the year, in celebration of plum season I want to share a traditional German plum cake with you. Depending on which region of Germany you're in, it's called Zwetschgenkuchen, Zwetschgendatschi, Quetschekuche or Pflaumenkuchen. I know, they're all tongue-twisters :) German Plum Kuchen- Pflaumenkuchen. While plums are still in season, this recipe should be on the list of everyone who loves baking bars and using seasonal ingredients. The recipe comes from Transylvania and it is specific to the Saxon(German) cuisine.