When I lived in Germany, I often ate German Plum Cake (known in German as Pflaumenkuchen or Zwetschenkuchen). I fell in love with the combination of a deliciously moist lemon tart topped with sweet plums baked to perfection.
My co-worker received a German Plum Cake for her birthday, and we gobbled it right up. I also got to taste them at potlucks and when visiting members of my Church. Every year when the plums ripen, it seems someone offers them to me. This year my neighbor asked if anyone wanted to come and pick plums off of her tree. I did!
I used the plums to make this delicious recipe a few times. I have made it for my parents, some kids, friends, and for a neighbor family. Everyone I’ve made it for (including my own children) really love it. If you have a plum tree, or if you like tarts or plums you should give it a try!
Note- A springform pan (10.5 inch) will work best for this recipe. If you don’t have one, you could probably use a cake pan and still have it turn out great.
Grate lemon peel.
In a large bowl, cream the butter, add the sugar, vanilla extract (this Mexican vanilla is my favorite), egg, lemon peel/zest, sour cream, and salt (if you use unsalted butter).
Mix/whisk the flour and baking powder in a separate bowl.
Using a fork or spoon, mix the liquid and dry ingredients together in a bowl.
Grease the base of a round springform baking pan and spread the dough over the pan.
Liberally spread plums over the dough in a tight circular fashion.
Bake for 30-45 minutes in the middle rack at 375 F or until a toothpick in the center of it comes out clean of dough.
Allow to cool
Whip whipping cream until it forms soft peaks. Slowly stir in 1 teaspoon vanilla and 1 cup of sugar. Allow the whipping cream to sit and cool in fridge about 30 minutes before serving so that the sugar dissolves well into the cream and isn’t grainy.
Top the German Plum Cake with whipping cream.
Mixer (for whipping cream)
Grater (for lemon zest)