Time for Pflaumenkuchen

Italian prune plums are nearly out of stock. Their shelf appearance is brief: late August to late September, and if you like these little gems you need to move fast. I discovered their delightful flavor and usefulness last fall when my neighbor from Dusseldorf taught me how to make German Plum Cake. The name is not particularly sexy but the taste is delightful and is popular with my health conscious customers. The cake is mostly cottage cheese, not much sugar, eggs, a little flour and oil. It's easy because the plums are not skinned, only split, pitted and placed on top of the batter. Sprinkle with vanilla sugar after baking.

I love my Pflaumenkuchen (plum cake) topped with real whipped cream (in a can - adds to the fun) and I don't feel guilty about the calories. Much.  Oh! And did I say it freezes well?  It freezes well. Using FoodSaver bags and the sealing process I keep these cakes a full year. Defrost each piece in the microwave and it tastes like fresh.

Here's the recipe - Photo to follow:

Ingrid Leenders’ German Plum Cake

Heat oven to 400 ° (Bake for 25 to 30 minutes)

Cream:

150 G Cottage Cheese (1 C)

75 G Sugar (1/3 C)  (more for sprinkling on plums after baking)

2 tsp vanilla sugar (or vanilla?)

1 egg

6 T oil

6 T milk

Add (blended dry ingredients) and mix lightly

350 G flour (3+ C)

1 pkg Dr. Oetkker baking powder

Pinch of salt

Pit about 4# of Italian Plums (prune plums)

10x15 pan. Spray bottom of pan and line with parchment to fit the bottom of the pan. Spread mixture onto pan and place plum halves skin side down in rows over the top of the cake. Bake until toothpick comes out clean. Sprinkle plums lightly with sugar.

Serve with whipped cream.

Adapted from Dr. Oetkker’s Backen Macht Freude (Baking Makes Joy) cookbook.