German Plum Cake Pflaumenkuchen

Prep Time: 20 mins | Cook Time: 45 mins | Course: Dessert | Serves: 12

Tart plums atop a lovely shortbread dough with cinnamon and sugar on top. Top with whipped cream and a bit more cinnamon sugar. Friends are such a blessing; thanks to my friend Chris for sharing a beloved recipe from his childhood and to Fred for the lovely Howard Miracle plums! Yummm!!

3 ¾ cups flour

1 tsp baking powder

½ tsp salt

¾ cup sugar

1 tsp cinnamon

¾ cup butter, cold and cut into bits

1 tsp vanilla 

2 eggs

3 ½ lbs damson or other small tart plums

1/2 cup sugar, divided in half (I used less sugar as my plums weren’t super tart)

Cinnamon, a sprinkle

Layer flour, baking powder, salt, sugar and cinnamon in a stand mixer and whisk to combine. Throw in the butter bits and mix until a coarse crumb like texture is achieved. Add vanilla and eggs and mix just until dough comes together. Wrap in plastic wrap and chill the dough for 30 minutes (meanwhile pit the plums). 

Preheat the oven to 400*. Roll the dough out on a rolling surface to fit a jelly roll pan 17.12, greased or parchment lined. Place in pan and top with the pitted plums. Sprinkle with up to 1/4 cup of the sugar and a sprinkling of cinnamon. Bake for 30-40 minutes, the plums will be bubbly and the dough edges golden. Sprinkle with more cinnamon and the remaining sugar as desired. Damson plums are very tart, I used less sugar thinking my plums were sweeter. I also like desserts that are tart and not overly sweet.  Serve with a generous dollop of whipped cream.

Brown Sugar Whipped Cream:

1 cup heavy cream

¼ cup brown sugar

1 tsp vanilla

1 tsp plum liqueur or grand marnier liqueur, optional

1 tsp orange zest

Beat cream and brown sugar to soft peaks in the mixer, add the vanilla, liqueur or orange extract and zest; mix to incorporate.