I associate certain foods with specific times of year and prune kuchen means Fall is here . Italian prune plums usually show up in the farmer’s market in mid-September and I always buy a big bag of them for several of my favorite recipes. For years I made the same recipe, Prune Kuchen with Cream and Streusel topping, not exactly my grandmother’s recipe but close enough, and this year I tried something a little different…a recipe that includes almond flour in the cake and topping. The nuts give a delicious flavor to the kuchen and produce a little denser cake, more like a biscuit.
We had a prune tree in our yard when I was growing up and my family loved them. One of my mom’s favorite dishes from her childhood was stewed prunes served over homemade noodles and topped with buttered, toasted breadcrumbs. It may sound odd to you, but it was delicious. Italian prune plums are small, egg-shaped fruit with a deep purple blueberry colored smooth thin skin and an amber lime green firm flesh. They have a dense sweet flavor that deepen as the fruit ripens. The fruit bears a large central inedible pit that is easily removed from the flesh. Here is a little prune trivia if you are interested. All prunes are plums, but not all plums are prunes. Prune plum varieties have a very high sugar content that enables them to be dried without fermenting. When cooked, the fruit’s flesh turns fuchsia pink in color and is syrupy sweet.
If you line the springform pan with parchment paper there is no worry about getting the cake to release from the sides of the pan. It creates a nice finish that looks like it’s bakery made. Lightly grease the pan and the parchment will stick to it. The original recipe for this kuchen says to bake it for 35-40 minutes but mine was nowhere near done at that point. It took over an hour to cook in the middle so be sure to test for doneness and not take it out of the oven early. Cooking time depends on the thickness of the batter and how many prunes are on the top. I used an 8″ springform pan, a larger one would require a shorter cooking time.
I enjoyed a great vacation last week at Eagle Crest Resort in Central Oregon. The weather was perfect. My daughter and grandkids joined me for a long weekend of biking, swimming, hiking and deer watching. It doesn’t get much better than that.
This recipe is an adaptation of one I found at Joy of Baking.
- 1-1/4 cups (175 grams) all purpose flour
- ¼ cup (30 grams) almond flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (120 ml) flavorless vegetable oil
- ½ cup (120 grams) sour cream
- ¼ cup (60 ml) orange juice
- 1 tablespoon zested orange riind
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (200 grams) granulated sugar
- 7-8 Italian prune plums, halved and pitted
- ½ cup (75 grams) all purpose flour
- ¼ cup (30 grams) almond flour
- 1 teaspoon cinnamon
- ¼ cup (90 grams) brown sugar
- ¼ cup (60 grams) cold butter
- Preheat oven to 375 degrees F. Place rack in the center of oven.
- Butter and flour 8" springform pan. Line bottom and sides with parchment paper. Set aside.
- In a large bowl combine flour, almond flour, bakingi powder and salt.
- In another bowl whisk together the oil, sour cream, orange juice and zest, egg, and vanilla. Mix in the sugar. Add mixture to the flour mix and stir until just combined. Pour the batter into the prepared pan and evenly arrange the prune slices on top, peel side down. Sprinkle with the streusel mixture. Bake until done. This took about 1 hour and 10 minutes in the 8" pan. It will take less time in a larger pan. Check with a cake tester to be sure. It's a heavy batter and will take more time than a lighter cake to cook. Just keep checking it.
- Cool on a wire rack. When the cake is still slightly warm remove the ring and parchment paper on the sides. Dust with powdered sugar.
Cathy, this sounds just like I remember it. A very favorite of mine. Thank you for the recipe. Susan
Susan recently posted..Shrimp and Crab Bisque
You are so welcome, Susan. This is one of the recipes that takes me right back to my grandmother’s kitchen.
Cathy Farley recently posted..German Pflaumenkuchen (Prune Cake)
Looks so good! Those bikes look like a lot of fun. Love the deer pics too.
We had a fun week, Ramona. My gkids love it there.
Cathy Farley recently posted..German Pflaumenkuchen (Prune Cake)
What fun,gee that daughter of yours..her smile is absolutely beautiful!
Your cake looks perfect..but all your desserts are..
I am sure apples could be used too..I love the consistency..you can just tell..
Monique recently posted..Chocolate Pecan Tart~
Thank you, Monique. Erin truly is a very special person. I’m sure apples would be delicious on this cake. Peaches work too.
Cathy Farley recently posted..German Pflaumenkuchen (Prune Cake)
Cathy, That is a beautiful cake. It makes me want to run out and get the ingredients to make it. I love almond flour in recipes.
Penny recently posted..The Dolomites
I wish my FIL was still alive and I make this for him. He had fond memories of all sorts of kuchen from his childhood—I’d keep a big slice for me for quality control, of course 🙂
Liz recently posted..Cosmic Brownies
I know I have written it before…….but you my friend, are a very talented baker. A fabulous looking, and no doubt tasty prune cake. I learned something about prunes. I thought you could dry out all varieties of plums. Now, I know differently.
Oregon in the fall must be divine. Glad you enjoyed time with the family.
Velva
The only thing I ever do with those prune plums when they appear in the markets is bake a cake, and yours looks like it would be terrific. I love the addition of almond flour in cakes. Your fall foliage photo is striking too.
Thank you, Linda. I hope you had a very happy birthday,
Cathy Farley recently posted..German Pflaumenkuchen (Prune Cake)
Fun times & great dessert.
Sam
Sam@MyCarolinaKitchen recently posted..Café de la Poste Bistro in Goult – Part II
If I only have one dessert on a trip to Germany in the fall, it is always pflaumenkuchen. Your cake looks delicious.
Karen (Back Road Journal) recently posted..Grilled Calamari, Shrimp And Arugula Salad
Oh my, but this is definitely one of those old timey sorts of things that grandmother used to make. I can smell it now. I bet it is out of this world.
Adri recently posted..Gina DePalma and Copulettas – Half-moon pastries from Sardinia
Hi Adri – It is one of those recipes that evokes all kinds of wonderful memories. A little scoop of whipped cream is a nice garnish.. Thanks for your comment.
Cathy Farley recently posted..German Pflaumenkuchen (Prune Cake)
This looks delightful, Cathy! Would you believe I’ve never baked with plums! Thank you for explaining the difference of a prune plum. What a wonderful memory too. Love the photo of your daughter and grand girls!
Susan recently posted..Apple, Pear and Cranberry Tart
I could almost cry at this. There is only one place that sells Italian prunes, where I live. I was so busy with work and night classes, that I never made it on time. I missed the short season! Waaaaaaaaaaaah! So, I sigh and drool and pin this for next year. This is SO Bavarian!!
Foodiewife recently posted..Easy Bavarian Style Apple Strudel (Apfel Strudel)
The season is so short for these luscious prunes and I was a little late posting the recipe (sorry). Have you ever had the stewed prunes over noodles that I mentioned? My Mutti loved it. Let’s remind each other next year to make it when the season starts.
Cathy Farley recently posted..German Pflaumenkuchen (Prune Cake)
Cathy, I love the colorful fall colors you posted here. Can you share artist’s name? Would love to get a copy or reproduction of it! Thanks, also for the recipe, I love Pflaumenkuchen!
A
Hi Mayine – The fall picture is a photograph I took and edited in “Waterlogue” It’s a fun app to use on your photos. You should take a look at it.
Cathy Farley recently posted..German Pflaumenkuchen (Prune Cake)
Prune Plums are not easy for me to find, but I’ll bake this using apples. It looks so good, Cathy!
~Judy
JG recently posted..Apple Bread
Looks so beautiful! Yes, baking season has arrived. I think that is one of my favorite things about fall, although I always pack on a few with the baking!
What beautiful fall pics! The noodles with plums sound really unusual, but I’d love to try.
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