How To make German Prune Coffeecake
Mrs cecil lewis 1 c Milk
1/2 c Butter or margarine; melted
1/2 c Sugar
2 ts Salt
1/2 ts Lemon extract
1/3 c Warm water
1 pk Yeast
1 ts Sugar
2 Eggs; beaten
3 1/2 c Flour; unsifted
centers:
1 lb Prunes; cooked and pitted
1/2 c Sugar
Butter Sugar Cinnamon Combine milk (canned milk, half milk and half water does not have to be scalded), butter, sugar, salt and flavoring in a mixing bowl. dissove yeast in 1/3 c warm water with 1 t sugar. add yeast mixture and beaten eggs. Add flour and mix well until batter makes a soft dough. Beat with a spoon about 20 times. Let it rise until doubled. Knead gently. Divide dough into 2
portions and roll each to a rectangle. Place dough on a cookie sheet. Put half of prunes in each center and dough down each side towads the center. Cover with a clean cloth and let rise in a warm place. Dot with butter, sugar, and cinnamon. Bake at 350~F until light brown, about 20-25 minutes. Makes 2 large coffeecakes. Margaret Garland DFYX18A Source: Prize Winning Recipes from the State Fair of Texas, 1976. -----
How To make German Prune Coffeecake's Videos
Exquisite! Classic Old German Coffee Cake - Streusel Kuchen
STREUSEL KUCHEN - CLASSIC GERMAN COFFEE CAKE
batch size - 1 half sheet pan (24-30 servings)
NOTE: this Streusel Kuchen recipe was demonstrated using all organic and non-gmo ingredients. However, you can attain similar results using non-organic ingredients.
INGEDIENTS:
DOUGH
1 C. whole milk (105*f warm)
1 ounce fresh compressed yeast
1/2 t. active dry yeast
3 ounces granulated sugar
1/2 t. freshly ground cinnamon
1/2 t. sea salt
3 egg yolks
1 t. vanilla extract
1 pound all-purpose flour (you can also use bread flour)
2 ounces unsalted butter
QUICK BAVARIAN CREAM
1 pint half & half (you can substitute whole milk or heavy cream)
1 vanilla bean (split & seeded)
1 ounce non-gmo corn starch
4 ounces granulated sugar
1/4 t. sea salt
2 eggs
2 ounces unsalted butter
+ 1-2 cups of freshly whipped sweetened whipped cream
STREUSEL TOPPING
4 ounces brown sugar
4 ounces granulated sugar
5 ounces unsalted butter
8 ounces all-purpose flour
1 t. sea salt
1 t. vanilla extract
1 T. freshly ground cinnamon
PREPARATION:
MAKE THE DOUGH
1)dissolve both the yeasts into the warm 105*f (NOT HOT!) whole milk and place into the bowl of a stand mixer
2)using a wire whisk, blend the egg yolks and vanilla extract into the milk
3)sift all the dry ingredients together: flour, sugar, cinnamon, salt and set aside
4)using the dough hook attachment, begin to work the dry ingredients into the wet ingredients until a sticky dough forms
5)add the room temperature unsalted butter into the dough
6)work the dough on medium-low speed for approximately 5 minutes
7)scrape the dough (dough will be somewhat sticky and soft) out into a well-buttered mixing bowl and cover with a towel and then let it rise in a warm spot for at least an hour or until doubled in size
8)after the dough is doubled in size, using your hands simply pull the risen dough out into a well buttered half sheet pan with parchment paper - try to GENTLY stretch the dough out into the corners of the pan
9)wrap tightly and allow to rise again in a warm spot, until doubled in size again (at least an hour)
10)after the dough has risen again, wash the top with egg-wash and apply the streusel topping *(streusel recipe below)
11)bake in preheated 400*f oven for 12 minutes - check it after 10 to see if there are any hot spots in your oven, you may need to rotate your pan
12)as soon as the top of the streusel looks golden-brown-and-delicious, pull it out of the oven and allow to cool completely. You can also chill it in the refrigerator overnight and fill it the next day
MAKE THE QUICK BAVARIAN CREAM
1)place the half & half into a heavy bottom sauce pan on low heat
2)split and scrape the vanilla bean into the half & half (add in the pod as well)
3)while your half & half and vanilla is coming up to the scald, sift the corn starch, granulated sugar and sea salt together
4)whisk the eggs into the dry ingredients until well combined and smooth
5)as soon as the half & half mixture comes to the boil, pour 1/3 of the hot liquid into the eggs/dry ingredients mixture and quickly whisk to temper the eggs
6)immediately scrape the tempered egg mixture back into the rest of the scalding milk, and whisk until fully cooked and thickened over LOW heat - this process should take between 4-5 minutes
7)as soon as the mixture thickens to a thick paste, strain it through a fine sieve into a hotel pan
8)allow to cool for a few minutes and then whisk in the room temperature unsalted butter until very smooth and glossy
9)wrap tightly and place in the refrigerator until completely cool
10)in the meantime, whisk the heavy cream until soft peaks form and then add in some confectioners sugar and vanilla extract - continue whisking until stiff peaks form - keep the whipped cream chilled until ready to lighten the Bavarian cream
11)as soon as the pastry cream is completely chilled down, fold in the stiff whipped cream mixture to lighten.....fold until smooth and creamy
12)refrigerate the Bavarian cream until completely cold and set up (at least an hour)
*MAKE THE CINNAMON STREUSEL
1)combine all ingredients into a medium mixing bowl and simply and lightly work the unsalted butter into the dry ingredients until a crumbly texture forms (streusel texture should be about the size of corn flakes - (DO NOT WORK IT INTO A SMOOTH PASTE) - set aside
ASSEMBLE THE STREUSEL KUCHEN
1)for easiest assembly, use a tape measure and cut the Streusel Kuchen into 6 equal rectangles
2)pull each rectangle out and split into 2 equal layers (just as you would with a layer cake
3)fill each rectangle with an even layer of the Bavarian cream and portion out as you like
4)dust with confectioner's sugar & ENJOY!
German Plum Cake - Recipe Videos
German Plum Cake
You can find more recipes here:
Vintage German Coffee Cake
From a 1912 recipe for German Coffee Cake aka Kugelhopf, a step-by-step demonstration showing an easy yeasted cake made with raisins and nuts or chocolate and nuts by bakethiscake.com
SLOW FOOD WARNING: Easy to prep but requires 2 hours of rising time to let the yeast work its magic. You could let it rise longer for a higher cake, though we like it on the low-rise side. :)
German Coffee Cake recipe, ingredient list and step-by-step instructions at
Hope you get a chance to try it!
Leslie
Easy plum cake recipe - Coffee (tea) cake with plums - Plum torte - Tart with plums - كيكة الفواكه
Easy plum cake recipe - Coffee (tea) cake with plums - Plum torte - Tart with plums - كيكة الفواكه
One of the easiest cake I have ever made and yet so delicate and tasty. Must to try! This recipe been posted more than a decade ago in NYT food.
Made without any special equipment and the steps are so easy to follow, you don't need to be a professional baker.
To use plums is original recipe, I have made this cake with nectarine and peaches. So good for the coffee or tea.
Ingredients:
120 g butter ( unsalted) soften
120 g of sugar, can be adjusted to your taste
120 g of all purpose flour
2 eggs ( room temperature)
1 teaspoon of baking powder
pinch of salt
plums 6-8 pieces
1. Preheat the oven to 340°F-350 F(170-180 C). For this recipe use 8-9-inch (20-22cm) springform pan.
2. In a large bowl combine the butter and sugar until light in color.
3. Add the eggs, one by one and mix until well combined.
4. Add the dry ingredients ( flour, baking powder and pinch of salt)
5. Spoon the batter into the pan. Cover the top of the batter with the plum halves or wedges, skin side up. This way all the juice from plum will moisture the cake inside.
6. If the plums are not sweet enough you can sprinkle with sugar, or if too sweet, add little drizzle of lemon juice. Sprinkle with the cinnamon.
7. Bake the plum torte(cake) until the cake is golden and the plums are bubbly, 45-50 mins. Medium rank. Let it rest and cool, then unmold.
Enjoy with tea or coffee!
#10minscake #coffecake #teacake #plumcake #peachcake
Traditional German Plum Cake #Shorts
Traditional German Plum Cake
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Ingredients:
For the dough:
4 tbsp. Sugar
4.5 oz. (140ml) Warm Milk
2.5 tsp. Instant Yeast
3 tbsp. Butter
10 oz. (300g) All Purpose Flour
1 Egg
1 dash sea Salt
For the Crumbs:
½ lbs. Butter
9 oz. Sugar
10 oz. All Purpose Flour
For the filling:
3 Lbs. Plums
1 Tbsp. Sugar
GERMAN PLUM CAKE | PFLAUMENKUCHEN RECIPE
The recipe for this delicious German Plum Cake Pflaumenkuchen is available here
Hi lovelies, I know, I know, it was a plum cake last time and it is another plum cake today, but you know what? It had to be done! This cake is so amazing I just couldn´t wait to share it with you. It is super suuuuper soft and has so many juicy plums in it, not forgetting that crunchy crumble topping. If you would ask me, I would say this is the real coffee cake perfection! :) Give it a go and you will fall in love! :)
If you have any questions to this recipe please feel free to ask me in the comments.
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