I know it sounds quite ordinary, but we are not just talking about just any plum cake. Variations of the German specialty, ‘zwetschgenkuchen’, exist where some versions are made with a shortbread pastry verses a yeast dough, some have streusel – some do not – some are round, others are rectangular. One thing for sure is that they all use the plump, sweet, juicy European plums also known as Italian Prune Plums or Empress Plums. This variety is ideal for cooking not only because of their texture but also because their flavor becomes more complex through cooking.
Fruit and yeast-based cakes are a German hallmark with this cake being a perfect example. It’s not overly sweet, has a touch of tartness to it, a small hint of cinnamon and that tender yeast dough.
Italian prune plums are available in Canada in late summer to early fall. When I was growing up and my mother used these ‘little gems’ in her canning and baking, I thought it was because they were available at the time. I had no idea that they played such a special part in German baking until I was an adult.
Prune plums are native to the Mediterranean coastal regions of Italy, and though they are named after their country of origin, they are not a favorite there. Instead, because of the German affinity for plums, they feature in many German desserts.
When ripe, prune plums are wonderfully sweet with a rich complex flavor. The flesh has a greenish-amber color that turns a deep shade of fuchsia when cooked. The single pit at the center separates easily and almost fall out on their own.
I wanted to highlight the prune plum in another blog before this deliciously sweet fruit closes the summer season. This recipe makes individual kuchens (kuchen translates to ‘cake’ in German) as opposed to one large cake.
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- 3/4 cup lukewarm milk
- 1 Tbsp active dry yeast
- 1/4 cup sugar
- 3 cups flour
- 1 tsp salt
- 2 large eggs
- 6 Tbsp unsalted butter, softened
- 1 cup heavy cream
- 3/4 cup sugar
- 1 tsp cornstarch
- 1/4 tsp salt
- 1 large egg PLUS 1 large egg yolk
- 1 Tbsp unsalted butter
- 1 tsp pure vanilla extract
- 4 plums, sliced 1/4-inch thick
- cinnamon for sprinkling
- sea salt for sprinkling
Ingredients
Dough
Custard
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- In a small container, warm milk to lukewarm, stir in yeast & a pinch of sugar. Allow to sit until frothy, about 5 minutes.
- Combine the flour, remaining sugar and the salt in a stand mixer fitted with the paddle attachment. Mix on low speed to combine.
- Separate 1 of the eggs & set aside the white for the egg wash. Whisk the egg yolk & remaining whole egg into the yeast mixture. Add the yeast mixture to the flour, then mix on low speed to make a smooth, thick dough.
- Increase the speed to medium & add the butter. Once the butter has been added, beat on high until smooth, about 1 minute. Switch to the dough hook & knead the dough until it forms a smooth, springy ball on the hook, 4 to 5 minutes (add a little more flour, if needed, if the dough doesn't form a ball).
- Grease a large bowl & turn the dough in the bowl to coat. Cover & allow rise at room temperature until doubled, 1 - 2 hours.
- In a large saucepan, combine the cream, sugar, cornstarch, salt, egg & yolk. Whisk it together & heat over medium heat until thick, 4 to 5 minutes.
- Remove from the heat, add the butter & extract; stir until combined. Transfer to a clean bowl. Cover the surface of the custard with plastic wrap. Let cool at room temperature.
- Line a 9 x 13-inch baking pan with parchment paper. Cut the dough in half, then cut each half into 6 equal pieces. Working with one piece at a time, form the dough into balls by folding the dough under itself and pinching to seal underneath.
- Set the ball, smooth-side up, on a floured surface, and turn in your hand to form a tight round shape. Cover loosely with plastic wrap & allow to rise until doubled, about 30 minutes.
- Preheat the oven to 350 F.
- Once the buns have risen, gently press down on each to make indentations that will make space for the custard. Fill the indentations with the custard. Top with the plums wedges.
- Brush the buns with the reserved egg white mixed with a splash of water & sprinkle with a pinch of cinnamon & a bit of sea salt.
- Bake until the buns are risen & golden & the custard is set, 25 - 30 minutes. Transfer to a wire rack to cool.
- If you wish, instead of making 'pan buns' use 2 baking sheets so they bake individually. Same taste - different look!