This German plum kuchen is an easy yet delicious version of a German crumb cake. The addition of plums results in a tart, juicy cake worthy of breakfast, brunch, or even dessert. I planned for this to be a breakfast treat, along with a good strong cup of coffee.
I prepared my dough the night before and let it rise in the refrigerator as directed. While mixing the wet into dry ingredients, it took more than the 4 minutes suggested time to thoroughly mix it into a dough. It looked more like a very thick cake batter. It was spread evenly into a buttered, parchment-lined baking pan.
Personally, I feel an 8-inch square pan is way too small for this recipe. My 9-by-13-inch baking dish was the perfect size. I loosely covered the dough with plastic wrap and popped it in the fridge for the overnight rising. The next morning, the dough was firm and had risen some but not a very noticeable amount.
I prepared the streusel topping while allowing the dough to come to room temp. I cut the plums into eighths. They were very juicy. There was a nice ratio of crumb to fruit. It looked beautiful going into the preheated oven for the suggested 20 minutes. There was very little change in appearance after the 20 minutes.
The final result is wonderful. It is a crumb-covered, moist, and tangy cake that is delicious.
David Leite
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