Pflaumenkuchen / Zwetschgendatschi: German Plum Cake

This is a very popular cake in Germany for the time of August and September. Usually you find it with a yeast dough but this one is made with a shortcrust pastry (Mürbeteigboden). The dough is enough for a very thin crust on a baking tray (very, very thin) or a springform pan (diameter 26 cm/ca. 10.2 in)The shortcrust recipe originates from "Altbayerisches Kochbuch" (Old Bavarian cooking book). The prune topping follows the instructions of a dear friend of my family.

The tangy taste of plum is delightful..It's a perfect tea time cake#goldenapron

My lovely neighbour offered to bring some plums and, although I would have loved making some jam, I opted for a fruity cake for the morning coffee.

This is my favorite German pastry! It's virtually impossible to find outside of Germany so learning to make it yourself is your best bet. There are many variations but my favorite is topped with crumbly "streusel." The filling is a thick layer of poppy seeds which gives the cake an interesting texture and nutty flavor. You can optionally add a few raisins and/or walnuts to the filling, which are often included in the Mohnkuchen at German bakeries.The bottom layer is a moist, "bready" cake made with yogurt. Traditionally a Hefeteig (yeast dough) and sometimes Mürbteig (German shortcrust pastry) would be used.Note: I used a 18 cm (7 in) tart pan with removable bottom.

German autumn meals are perhaps Zwiebelkuchen and Federweisser.This is a simplified recipe based off a popular German recipe site that I made with 4 friends.Don't overcook the onions, they should be translucent, not golden brown. Recipe by Popotankobu

It's late September. The kids are back at school. The kits are settling in. The kitchen is half finished and a bit of a tip.What to do in the midst of a building site? Make a cake, of course.With six big bruise-coloured plums and three plump figs lurking in the fruit bowl, the decision made itself. No stranger to plums and what complements their flavour (I once lived in a house with an abundant plum tree), almonds were a given. Would figs work too?Yes. Yes, they would.It was an easy win. I modified an Italian plum cake recipe by David Tanis by adding figs and using golden caster sugar and a dash of almond extract.The end result was the perfect combination of dense crumb and molten, jammy fruit.This is a cake best served warm, as close to just-out-of-the-oven as you can get without the risk of third degree burns, with a cup of coffee on a rainy autumn day.

Found this recipe on Southern Living I wanted to try it and it was a hit. I did 2 layers vs. 3. I will create a separate post for the homemade frosting.

One of the reasons we fell in love with our house was the garden, with its fig, apple and plum trees. I think the plum variety is Jubilee, but she's a temperamental old thing and in recent years has flowered and fruited biennially.This year has been a fallow year. Usually by now I'd have made endless jars of jam (my favourite recipe being plum and earl grey), ice cream, crumbles, compote, and cake after cake after cake - anything to use up the vast quantities that fill every bowl we own.. But I've been more selective this year, buying just a few to eat or use as we choose rather than out of necessity.Having said that, I've made this cake three times this week, tweaking the recipe a bit here and there until it's just about perfect. Plums seem to take on a different personality depending on what you put them with - I do love a versatile fruit - and my favourite combination is plum and rose.I have a lovely recipe for plum and rose jam, which'll have to be put away for next year. You can see this here - https://cookpad.wasmer.app/us/recipes/2346821-plum-and-earl-grey-jam.Meanwhile, this cake is an excellent way to use up the last of the crop and works equally well with plums of all varieties and in all states of ripeness.

A yummy and tasty traditional recipe for the season

German Chocolate Cake, without the chocolate. I decided to combine my favorite type of cake with my favorite icing, and created one of best tasting cakes I've ever had. I hope you enjoy!

Black Forest Cake comes from the Black Forest region of Germany. It’s a party cake!I like to use Gateau de Savoie du Chocolat recipe to make the cake moist and full of chocolate favor! The cherry juice is used to soak the chocolate genoise to accentuate the cherry flavor of this dessert and to moisten the cake. And a little Kirsch to intensify the cherry flavor of the syrup! This recipe I learnt from Baking talk group and Joy of Baking! Thanks Chef Stephanie and Sato Hiroko! ❤️❤️❤️👍👍👍#cake

This cake can be made a couple of months before Christmas and stored in a cool, dry place. Eat as it is (as a fruit cake) or just before Christmas, marzipan the cake (https://cookpad.wasmer.app/us/recipes/11174930-how-to-marzipan-a-cake) and cover with Royal Icing (https://cookpad.wasmer.app/us/recipes/11174895-royal-icing).#nikicuisine #mycookbook

A slice of panettone and a flute of champagne … there is no more Italian way to wish a happy holiday season. It’s a ritual in many homes where panettone is a welcomed guest after every meal. Giving panettone is not a simple act of kindness but a gesture rich in history and tradition! You don’t need a pasta madre for this panettone. By using instant yeast with stretching & folding technique , the texture will be light & fluffy!Recipe adapted from Singapore Baking Group.#mycookbook

My friend Jeff shared a handwritten recipe from his aunt Hermoyne that hadn’t been made in thirty-five years. I decided to make it as a surprise for Jeff’s Passover and it indeed reminded everyone of their favorite aunt.#GlobalApron #Seder #cake #dessert #Jewish

My son did a diversity/heritage project for school. He needed to take something to school that is from his families homeland. Being that he is 50% German, we chose this. *Note* These were not made in the classic shape.

How to make moist and rich butter cake with raisins and rum. Uses a cute 6-cup-mini-Kugloff pan. Lemon peels are slightly fragrant and refreshing. Top with an easy cream cheese frosting. It is a cake that goes well with black tea.

Pfeffernusse cookies are my favorites. I make them on occasion. Decided this time to make into a pound cake. Took all the flavors of the cookies and mixed them with pound cake recipe. The results were great. Thought I would share my experiment. Hope you enjoy. 🐸

Learning to cook in culinary 2. Depends on how big they are but mine usually take 8 minutes in oven & 5 minutes to cool and settle :)

Today I bring you a “plum cake” — but a Spanish one… Ours is different from the English or Italian versions. I made this one with vanilla and chocolate .In Spain, the term “plum cake” refers to a rich, moist sponge cake, often enjoyed as a sweet treat alongside coffee or tea. Interestingly, despite its name, this cake typically doesn’t contain plums. The name is borrowed from English.Spanish plum cakes are commonly prepared with ingredients such as flour, sugar, eggs, and butter, resulting in a tender and flavorful loaf.Overall, the Spanish interpretation of plum cake showcases how culinary traditions evolve and adapt across cultures, resulting in unique and cherished confections.#april2026

#CookClickLast year during Christmas I planned something different something exceptional other than baking just an ordinary fruit cake . I planned making yule log cake which is originally a French recipe but I gave it a twist and here is the result ! It is essentially made of two sponge cakes one vanilla and the other chocolate . But I gave it a lot more effort to bring in the charm of an alpine region . How about thinking of a forest , a log is laid back there , there's a vine and wild berries over it , some orchids and mushrooms and obviously a pine or a Christmas tree ! All covered under a layer of snow ! I first imagined the whole scene then made it.

I like baking so much and was quite intrigued when I saw a very white Swiss roll cake in a shop.I heard some people say that the sponge doesn't rise so much. When you mix the meringue with the other stuff, try not to damage its airiness. My baking sheet is very small because it is from an oven toaster. For 1 small cake, 22 x 28 cm [8.7 x 11.0 in] unrolled. Recipe by Genpokin

This is a cake packed with apples, perfect for making during apple harvest season.The origin of this recipeI baked this using a lot of apples picked during apple picking."Yoshiko Sullivan's Wonderful Boston Life"http://ameblo.jp/sullivansmarket/entry-11926661348.html

This cake is inspired by the amazing Chef John @foodwishes. This cake is moist, dense and fudgy. The only kinda cake which I would eat, as you should have known by now. I love the wonderful aroma of gingerbread spice, especially during final baking process. If I were to compare my previous pumpkin cake and this gingerbread cake, I would definitely go for gingerbread.What really got me is the hint of molasses aftertaste. It lingers at the back of my mouth for quite awhile which leaves me wanting for more. Pls do not use fresh grated ginger. It will overpower everything else (speaking from experience). Just use regular ground ginger. I also added a pinch of Chinese 5 spice for that oomph undertone flavor.I also decided to add a touch of lemon glaze to bring freshness to the cake. You can of cos serve the cake as it is, or you can go the extra mile and serve it with ice cream and tuile. Pls do not be intimidated by the look of it. It is actually fairly simple and easy. If all hell breaks loose, try again cos at the end of the day, it is just a kitchen fail down the bin. What you gain is experience, which is priceless. Okay, enuff of ranting and let's get started with the recipe.

If you want a chiffon cake that doesn't need layers or syrup to brush on, perhaps this recipe is perfect during the busy Christmas season.For the chocolate cookie: 90g unsalted butter, 60g powdered sugar, one egg yolk, 165g cake flour, 15g cocoa; about 1/5 of the batter takes 13 minutes to bake at 180°C (355 Fahrenheit). You can also use up all of the chocolate cream instead of leaving leftovers and turn it into blended cream if you like. For 17 cm [6.7 in] chiffon mold. Recipe by flan*

I had some leftover tinned peach and wanted to make something special for my kids. I thought of jelly, but we already had coffee jelly in the fridge, so... I made this instead.I think it would taste great with ice cream!

I harvested the apricots from our garden. I thought about making tarts, but I left out the crust and increased the amount of almond cream powder to make a cake. It was moist and delicious.If you don't have fresh apricots of course you can used canned apricots. Be sure to thoroughly drain them.Just mix everything together. For apricots and peaches if you insert the knife along the depression and cut it's easy to remove the seed. Recipe by Pitarou

I often bake cakes with canned fruits. This recipe is one of them, and my family and friends love this, so I posted the recipe.Adjust the baking time to your oven. You can bake a delicious cake with canned yellow peaches, pears, or pineapples. Lemon juice removes the canned food smell, and the cake will be much tastier. You don't need to use all of the thickened syrup for this recipe. It's just as delicious if you put it in yogurt or spread on bread. Recipe by Renbasu

This cake has been a family favorite for a very long time. Especially my father in laws.Until I remember to take a photo. I have a picture of the recipe as a reminder.

I really missed spices cake from North Sulawesi (North Celebes), Indonesia which my brother used to bring whenever he visited there. I searched from the Internet and found out this recipe. This was so easy and simple to make, less cleaning the tools, and have a great taste, (as long as you bake it with a perfect temperature). Let's give it a try 😘😘😘Here is the link of the original recipe:(Written in Indonesian Language) http://www.kulinersehat.com/resep-kue-bolu-rampah/This is the link of the flip down folding technique:https://youtu.be/CyecsrMEsFc

A good friend gave me this recipe several years ago. It is rich and moist. Great as a cupcake, layered cake, 9 x 13, even a bundt cake.