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Pflaumenkuchen (German Plum Cake)

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)305.0486
Energy (kCal)3185.8907
Carbohydrates (g)371.357
Total fats (g)44.8422
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 350 degrees F. | 2. Quarter each plum so that all four quarters remain clinging together by their skin, forming a row. | 3. In a bowl, mix the flour, sugar, baking powder, salt, and butter together by cutting the butter in with a fork. | 4. In a measuring cup, combine the beaten egg and almond extract, then add enough milk to make 3/8 of a cup (aka 3 oz) total. (It may seem strange that there isn't an exact amount of milk to add, but I promise this method works. You'll likely use under 2 oz of milk, considering that a large egg is usually around 1.5 oz or so.). | 5. Add this to the dry ingredients and mix them together with your hands, forming a dough. | 6. If the dough is too sticky, add a touch more flour. | 7. Spread the dough thinly over a 13x9 inch jelly roll pan and cover it with overlapping rows of plums. (It may seem like the dough will never stretch to fit the entire pan, but be patient! Use the heel of your hand to gently spread the dough out evenly to each corner of the pan, the crust is supposed to be on the thinner side anyway.). | 8. Bake the tart for 1 hour and let it cool slightly before sprinkling with sugar for extra sweetness (or skip the sugar if you like it sweet-tart like I do). | 9. The plums will change color from green to a deep magenta as they bake, and will ooze lots of sticky purple juice that stains the crust beneath. Be careful not to overbake, this crust should be on the softer side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    italian plum 3 lbs 1210.4027 0.0 269.2806 6.8
    flour 2 cups 1156.56 253.2108 18.802 4.4872
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    salt 1 pinch - - - -
    butter 1/4 cup 342.0 15.714 10.686 28.8
    egg 1 beaten 71.5 0.36 6.28 4.755
    almond extract 1 teaspoon 1210.4027 0.0 269.2806 6.8
    milk 2 -3 ounces 0.0 0.0 0.0 0.0
    sugar 1 tablespoon 402.99 100.79799999999999 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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