How To make German Prune Coffeecake

Recipe: Simple German Streusel Plum Cake

This is a simple German recipe for plum cake. Such a great fall classic.

Easy German Plum Cake with Streusel:
750g of fresh plums. Small ones are best.
4 cups (500g) flour
1 cup (250g) butter
1 cup (200g) sugar
1 egg
1 tsp vanilla extract or 1 tbsp vanilla sugar
1 tsp cinnamon
1/4 tsp salt
Cut plums in half and remove pits. Melt butter. Combine all dry ingredients. Add melted butter and egg. Mix or knead together until all the flour is moist with butter. You should be able to press the dough together with your hands and have it stick together. Press 2/3 of the dough into the bottom of a large baking pan. I used a 10 inch round cake pan. Smaller won't work with this recipe. Place as many plums as you can fit onto the dough. Sprinkle the rest of the dough onto the top of the plums. Bake at 200°C or 400°F for 40-50 minutes.

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German Plum Cake | Pflaumenkuchen

Here is a German plum cake recipe, also called Pflaumenkuchen or Zwetschgenkuchen, a summer classic. It is best served with a big dollop of whipped cream!

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Exquisite! Classic Old German Coffee Cake - Streusel Kuchen

STREUSEL KUCHEN - CLASSIC GERMAN COFFEE CAKE
batch size - 1 half sheet pan (24-30 servings)

NOTE: this Streusel Kuchen recipe was demonstrated using all organic and non-gmo ingredients. However, you can attain similar results using non-organic ingredients.

INGEDIENTS:

DOUGH
1 C. whole milk (105*f warm)
1 ounce fresh compressed yeast
1/2 t. active dry yeast
3 ounces granulated sugar
1/2 t. freshly ground cinnamon
1/2 t. sea salt
3 egg yolks
1 t. vanilla extract
1 pound all-purpose flour (you can also use bread flour)
2 ounces unsalted butter


QUICK BAVARIAN CREAM
1 pint half & half (you can substitute whole milk or heavy cream)
1 vanilla bean (split & seeded)
1 ounce non-gmo corn starch
4 ounces granulated sugar
1/4 t. sea salt
2 eggs
2 ounces unsalted butter
+ 1-2 cups of freshly whipped sweetened whipped cream

STREUSEL TOPPING
4 ounces brown sugar
4 ounces granulated sugar
5 ounces unsalted butter
8 ounces all-purpose flour
1 t. sea salt
1 t. vanilla extract
1 T. freshly ground cinnamon

PREPARATION:

MAKE THE DOUGH
1)dissolve both the yeasts into the warm 105*f (NOT HOT!) whole milk and place into the bowl of a stand mixer
2)using a wire whisk, blend the egg yolks and vanilla extract into the milk
3)sift all the dry ingredients together: flour, sugar, cinnamon, salt and set aside
4)using the dough hook attachment, begin to work the dry ingredients into the wet ingredients until a sticky dough forms
5)add the room temperature unsalted butter into the dough
6)work the dough on medium-low speed for approximately 5 minutes
7)scrape the dough (dough will be somewhat sticky and soft) out into a well-buttered mixing bowl and cover with a towel and then let it rise in a warm spot for at least an hour or until doubled in size
8)after the dough is doubled in size, using your hands simply pull the risen dough out into a well buttered half sheet pan with parchment paper - try to GENTLY stretch the dough out into the corners of the pan
9)wrap tightly and allow to rise again in a warm spot, until doubled in size again (at least an hour)
10)after the dough has risen again, wash the top with egg-wash and apply the streusel topping *(streusel recipe below)
11)bake in preheated 400*f oven for 12 minutes - check it after 10 to see if there are any hot spots in your oven, you may need to rotate your pan
12)as soon as the top of the streusel looks golden-brown-and-delicious, pull it out of the oven and allow to cool completely. You can also chill it in the refrigerator overnight and fill it the next day

MAKE THE QUICK BAVARIAN CREAM
1)place the half & half into a heavy bottom sauce pan on low heat
2)split and scrape the vanilla bean into the half & half (add in the pod as well)
3)while your half & half and vanilla is coming up to the scald, sift the corn starch, granulated sugar and sea salt together
4)whisk the eggs into the dry ingredients until well combined and smooth
5)as soon as the half & half mixture comes to the boil, pour 1/3 of the hot liquid into the eggs/dry ingredients mixture and quickly whisk to temper the eggs
6)immediately scrape the tempered egg mixture back into the rest of the scalding milk, and whisk until fully cooked and thickened over LOW heat - this process should take between 4-5 minutes
7)as soon as the mixture thickens to a thick paste, strain it through a fine sieve into a hotel pan
8)allow to cool for a few minutes and then whisk in the room temperature unsalted butter until very smooth and glossy
9)wrap tightly and place in the refrigerator until completely cool
10)in the meantime, whisk the heavy cream until soft peaks form and then add in some confectioners sugar and vanilla extract - continue whisking until stiff peaks form - keep the whipped cream chilled until ready to lighten the Bavarian cream
11)as soon as the pastry cream is completely chilled down, fold in the stiff whipped cream mixture to lighten.....fold until smooth and creamy
12)refrigerate the Bavarian cream until completely cold and set up (at least an hour)

*MAKE THE CINNAMON STREUSEL
1)combine all ingredients into a medium mixing bowl and simply and lightly work the unsalted butter into the dry ingredients until a crumbly texture forms (streusel texture should be about the size of corn flakes - (DO NOT WORK IT INTO A SMOOTH PASTE) - set aside

ASSEMBLE THE STREUSEL KUCHEN
1)for easiest assembly, use a tape measure and cut the Streusel Kuchen into 6 equal rectangles
2)pull each rectangle out and split into 2 equal layers (just as you would with a layer cake
3)fill each rectangle with an even layer of the Bavarian cream and portion out as you like
4)dust with confectioner's sugar & ENJOY!

German Plum Cake With Streusel

This traditional German Plum Cake with Streusel (Crumbs) is so easy to make from scratch. You can enjoy it just for yourself or you can make it for a large gathering. Just double or triple the ingredients and whip it together!
It is a delicious coffee cake which is made with fresh or frozen plums, simple batter and streusel. Instead of plums you can also use cherries or apples.

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Traditional German Plum Cake | Pflaumenkuchen mit streuseln Rezept |

Traditional German Plum Cake | Pflaumenkuchen mit streuseln Rezept |
#traditionalgermancake #plaumcake #pflaumenkuchen #zwetschagenkuchen #germancake

Ingredients
- 400 g All purpose flour -Weizenmehl (Typ 405 oder 550)
- 130 g Zucker -sugar
- 270 g cold butter- kalte Butter
- 1/2 Pack baking powder - Päckchen Backpulver (7 g )
- 1 tsp Vanilla powder sugar - EL Vanillezucker
- little bit Lemon zest peel - etwas Zitronenabrieb
- A pinch of Salt -eine gute Prise Salz
- 2 Egg - 2 Eier
- Butter for the baking form- etwas Butter für die Backform
- Little bit Powder sugar for decoration -e - Etwas Puderzucker zum bestreuen
- 1 kg plaum fruits - 1 kg Pflaumen
fruchte.

*Bake at 180 degree to 35- 40 minutes

P. S. In this video I added two egg, I just forgot to click my camera during I added 2 egg in this recipe sorry.

Preparing:


1. Mix the flour and baking powder and sift into a bowl - Mehl und Backpulver vermischen .

2. Add sugar, vanilla sugar, salt, lemon zest, cold butter and the egg - füge Zucker, Vanillezucker, Salz , Zitronenabrieb, kalte Butter und das Ei hinzu.

3. Use a baking machine or hand to knead the dough until a crumbly dough is formed . -
Kneten Sie den Teig mit einer Backmaschine oder Hand, bis sich ein krümeliger Teig bildet

4.flatten the butter dough into the baking form and rest for about 15 minutes -
Den Butterteig in die Backform drücken und ca. 15 Minuten ruhen lassen

5. Take the 1 kilo or more Plum fruits and cut into the 2 divided sizes and remove the seeds.- nehm die Pflaumfrüchte und in zwei geteilte Größen schneiden

6. The rest dough spread all over crumble on the top of the cake. - Der restliche Teig verteilt sich auf dem Kuchen.

7. Let it cool down completely and serve and enjoy - Vollständig abkühlen lassen, dann servieren and geniessen.



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