Pflaumenmus-Kuchen (Rustic German Plum Butter Cake)

Quick Recipe Version (TL;DR)

• Yield: 12 servings (9 x 13 inch / 23 x 33 cm pan)
• Prep Time: 30 minutes (plus 1 hour 15 minutes rising)
• Cook Time: 30 minutes
• Total Time: 2 hours 15 minutes

Quick Ingredients

• 300 g all-purpose flour (about 2 1/2 cups)
• 50 g sugar (1/4 cup) + 1–2 tbsp extra for plum layer
• 7 g instant yeast (2 1/4 tsp)
• 150 ml lukewarm milk (2/3 cup)
• 60 g soft unsalted butter (about 1/4 cup), plus a little for pan
• 1 large egg, room temperature
• 1 tsp vanilla extract, pinch of salt
• 450–500 g thick Pflaumenmus / plum butter (about 1 3/4–2 cups)
• 1 tsp ground cinnamon + pinch cloves and allspice or nutmeg
• 2 tbsp heavy cream or milk (to loosen plum butter if very thick)
• 40 g sliced almonds (about 1/3 cup)
• 1 tbsp coarse sugar for sprinkling (or regular sugar)

Do This

• 1. Whisk flour, sugar, salt, and yeast. Add lukewarm milk, egg, vanilla, and soft butter; knead 6–8 minutes until smooth and slightly tacky.
• 2. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 60–75 minutes.
• 3. Gently warm Pflaumenmus with cinnamon, spices, extra sugar to taste, and a splash of cream until glossy and spreadable. Cool slightly.
• 4. Grease and line a 23 x 33 cm (9 x 13 inch) pan. Press dough evenly into the pan, creating a small raised edge. Let rest 15–20 minutes while preheating oven to 180°C / 350°F.
• 5. Spread spiced Pflaumenmus over the dough, almost to the edge. Sprinkle with sliced almonds and coarse sugar.
• 6. Bake 25–30 minutes until the edges are golden, almonds are lightly toasted, and the plum layer is bubbling gently.
• 7. Cool at least 30 minutes so the plum layer sets. Slice into squares and serve warm or at room temperature.

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Why You’ll Love This Recipe

• Deep, velvety, spiced plum flavor on a soft, tender yeast-dough base for the perfect rustic German-style treat.
• Thick, almost jammy Pflaumenmus bakes into a glossy, caramelized layer under toasted sliced almonds for great texture.
• Flexible: use good-quality jarred Pflaumenmus or make your own slowly cooked, intensely flavored plum butter.
• Ideal for cozy afternoons, coffee gatherings, or dessert; simple ingredients, big old-world flavor.

Grocery List

• Produce: (Optional, for homemade Pflaumenmus) 1.5 kg ripe dark plums, 1 lemon.
• Dairy: Milk, unsalted butter, 1 large egg, heavy cream (or milk).
• Pantry: All-purpose flour, sugar (granulated, coarse, and powdered for dusting), fine salt, instant yeast, jarred Pflaumenmus/plum butter, vanilla extract, ground cinnamon, ground cloves, ground allspice or nutmeg, star anise (optional, for homemade), dark rum (optional), sliced almonds.

Full Ingredients

For the Tender Yeast Dough Base

• 300 g all-purpose flour (about 2 1/2 cups), plus a little extra for dusting
• 50 g granulated sugar (1/4 cup)
• 1/2 tsp fine sea salt
• 7 g instant yeast (2 1/4 tsp, 1 standard packet)
• 150 ml milk, lukewarm (2/3 cup; about 37–40°C / 98–104°F)
• 60 g unsalted butter, very soft (about 1/4 cup), plus more for greasing the pan
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• Optional: 1/2 tsp finely grated lemon zest for a light citrus note

For the Spiced Pflaumenmus Layer (Using Ready-Made Plum Butter)

• 450–500 g Pflaumenmus / thick plum butter (about 1 3/4–2 cups)
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice or freshly grated nutmeg
• 2–3 tbsp granulated sugar, to taste (depending on how sweet your Pflaumenmus is)
• 1–2 tbsp dark rum (optional, but traditional and delicious)
• 1 pinch fine sea salt
• 2 tbsp heavy cream or milk, only if your Pflaumenmus is very thick and stiff

Optional: Homemade Spiced Pflaumenmus (Makes about 500 g)

• 1.5 kg ripe dark plums (Italian prune plums if possible), pitted and quartered (about 3.3 lb)
• 200 g granulated sugar (about 1 cup)
• 1 cinnamon stick
• 3 whole cloves
• 1 whole star anise (optional, but lovely)
• 1 pinch fine sea salt
• 1 tbsp fresh lemon juice

For Topping & Finish

• 40 g sliced almonds (about 1/3 cup)
• 1 tbsp coarse sugar (demerara or turbinado; or regular granulated sugar)
• 1 tbsp unsalted butter, melted (optional, for brushing the edges of the crust)
• Powdered sugar, for dusting after baking (optional)
• Optional for serving: softly whipped cream or vanilla ice cream

Step-by-Step Instructions

Step 1: Make the Soft Yeast Dough

In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast so everything is evenly distributed.

Warm the milk until it is just lukewarm (about 37–40°C / 98–104°F; it should feel comfortably warm, not hot, on the inside of your wrist). Add the lukewarm milk, egg, vanilla, and lemon zest (if using) to the dry ingredients. Stir with a wooden spoon or the dough hook of a stand mixer until a shaggy dough forms.

Add the very soft butter in small pieces. Knead by hand on a lightly floured surface or with a stand mixer on medium speed for 6–8 minutes, until the dough is smooth, elastic, and just slightly tacky but not truly sticky. If it seems very sticky, sprinkle in 1–2 tbsp extra flour; if very dry, add 1–2 tsp extra milk.

Step 2: Let the Dough Rise

Shape the dough into a smooth ball and place it into a lightly greased bowl. Turn it once so the top is lightly coated with oil or butter to prevent drying out. Cover the bowl with a clean kitchen towel, plate, or reusable cover.

Let the dough rise in a warm, draft-free spot (around 24–27°C / 75–80°F is ideal) until doubled in size, about 60–75 minutes. The dough is ready when a finger pressed gently into the surface leaves an indent that does not spring back completely.

Step 3: Prepare the Spiced Pflaumenmus

While the dough rises, prepare the plum layer. If you are using jarred Pflaumenmus, place it in a small saucepan with the cinnamon, cloves, allspice or nutmeg, salt, and 2 tbsp sugar. Add the rum if using. If your plum butter is extremely thick, stir in 1–2 tbsp cream or milk to loosen it slightly.

Warm the mixture over low heat for 3–5 minutes, stirring often, until it is glossy, fragrant, and easily spreadable but still quite thick. Taste and add up to 1 more tablespoon sugar if your plums are very tart. Remove from the heat and let cool to just warm or room temperature; a cooler filling helps keep the dough from becoming soggy.

If making homemade Pflaumenmus: Combine the plums, sugar, cinnamon stick, cloves, star anise, salt, and lemon juice in a heavy pot. Cover and cook over medium heat for about 15–20 minutes, stirring occasionally, until the plums release lots of juice and start to break down. Uncover, reduce the heat to low, and simmer gently for 45–60 minutes (or longer if needed), stirring regularly, until very thick, jammy, and dark. Remove the whole spices, blend with an immersion blender if you like it completely smooth, and cool. You can make this 1–2 days ahead and chill it.

Step 4: Shape the Dough in the Pan

Grease a 23 x 33 cm (9 x 13 inch) baking pan with butter and, if you wish, line the base with a sheet of baking parchment for easier removal later.

Gently deflate the risen dough and turn it out onto a lightly floured surface. Pat or roll it into a rectangle roughly the size of your pan. Transfer the dough to the prepared pan and use your fingertips to press it evenly into the corners.

Press the dough slightly up the sides or create a 1–1.5 cm (about 1/2 inch) raised rim all around; this helps contain the plum layer. Use a fork to lightly prick the base all over (this prevents large air bubbles).

Cover the pan loosely and let the dough rest for 15–20 minutes while you preheat the oven to 180°C / 350°F (conventional). This short rest gives a softer, puffier crust.

Step 5: Add Plum Butter and Almonds

Once the dough has puffed slightly and the oven is hot, spoon the cooled spiced Pflaumenmus onto the dough. Use an offset spatula or the back of a spoon to spread it in an even layer, almost to the raised edge. You want a generous, thick layer, but not so much that it spills over the sides.

Sprinkle the sliced almonds evenly over the top. Scatter the coarse sugar over the almonds; this will add a delicate crunch and a lightly caramelized finish.

Step 6: Bake Until Golden and Bubbling

Place the pan on the middle rack of the preheated oven. Bake for 25–30 minutes, until the edges of the dough are a deep golden color, the almonds are lightly toasted, and the plum layer is gently bubbling around the edges.

If the almonds are browning too quickly after about 15–20 minutes, loosely tent a piece of foil over the top to protect them while the base finishes baking.

For an extra-rich finish, you can brush the exposed crust edges with the melted butter during the last 5 minutes of baking.

Step 7: Cool, Slice, and Serve

Remove the cake from the oven and place the pan on a wire rack. Let the Pflaumenmus-Kuchen cool for at least 30–45 minutes; the plum layer is extremely hot straight from the oven and needs a bit of time to set so that it slices neatly.

Once warm or at room temperature, you can dust the top lightly with powdered sugar if you like. Use the parchment sling (if used) or a thin spatula to loosen the edges, then lift or cut the cake directly in the pan into 12 generous squares.

Serve plain, or with a spoonful of softly whipped cream or a scoop of vanilla ice cream. The flavors are especially wonderful when the cake is just slightly warm.

Pro Tips

• Avoid soggy bottoms: Let the spiced Pflaumenmus cool to at least lukewarm before spreading it on the dough, and do not make it too runny; it should be thick and spreadable, not pourable.
• Check dough consistency: A good yeast dough here is soft and a bit tacky. If it is stiff, the baked base will be drier; if it is very sticky, add flour gradually until it just barely stops clinging to your hands.
• Use very ripe plums for homemade: If making your own Pflaumenmus, start with very ripe, dark plums for deeper color and sweetness; under-ripe fruit will taste flat and need more sugar.
• Control the sweetness: Jarred Pflaumenmus varies widely in sweetness. Taste the warm spiced mixture and adjust sugar to your liking before it goes on the cake.
• Neater slices: For absolutely clean edges, chill the baked cake briefly (30–45 minutes) until the plum layer firms up, then slice and bring back to room temperature before serving.

Variations

• Shortcrust base: Swap the yeast dough for your favorite sweet shortcrust pastry for a slightly crisper, tart-like Pflaumenmus-Kuchen.
• Nutty crumble top: Replace the sliced almonds with a quick streusel (butter, sugar, flour, and ground hazelnuts or almonds) for a more substantial, crumb-topped version.
• Spiked cream swirl: Just before baking, drizzle a few tablespoons of lightly sweetened crème fraîche or heavy cream over the plum layer and marble it in with a knife for an ultra-creamy finish.

Storage & Make-Ahead

Once completely cool, cover the Pflaumenmus-Kuchen tightly. It keeps well at room temperature for about 1 day. For longer storage, refrigerate for up to 3 days; bring to room temperature or warm gently in a low oven (about 150°C / 300°F for 8–10 minutes) before serving, as the dough is softest when slightly warm.

The baked cake also freezes well. Wrap individual slices tightly in plastic wrap and then place in a freezer bag or airtight container. Freeze for up to 2 months. Thaw at room temperature, then refresh briefly in a warm oven.

The dough can be made up to 24 hours ahead. After the first rise, gently deflate, cover, and refrigerate overnight. Let it sit at room temperature for 30–45 minutes before pressing into the pan. Homemade Pflaumenmus can be prepared several days ahead and chilled until needed.

Nutrition (per serving)

Approximate values for 1 of 12 servings (without whipped cream or ice cream): about 280 kcal; 38 g carbohydrates; 11 g fat; 5 g protein; 2 g fiber; 16 g sugars. These numbers are estimates and will vary depending on the exact products you use and the sweetness of your Pflaumenmus.