Plum Cake (Pflaumenkuchen)

Notes:

• For historical reasons this is named “Plum Cake” but it is actually a pie.
• This is our version of Pflaumenkuchen.

Ingredients

Wet ingredients

• 1 stick butter (1/2 cup)
• 1 egg
• 2/3c sugar

Dry ingredients

• 1 1/2c flour
• 1/2 Tbsp baking powder
• 1 pinch salt
• 1/2 cinnamon

Plums

• 1.5 lbs italian plums, halved

The topping

• 1 tsp cinnamon
• 1/4c hazelnuts
• (After baking, optional) 1 Tbsp cane sugar

Instructions

1. Preheat oven to 375*F.
2. Grease pie tin with the butter stick.
3. Process all the wet ingredients (including sugar) in a food processor.
4. Mix all the dry ingredients in a bowl.
5. Add the wet ingredients to the dry ingredients and stir them together to create a dough.
6. Press the dough into the pie tin; optionally stick it in the fridge to chill.
7. Halve all the plums, then press them into the dough, arranging them skin side down but slightly sideways and overlapping (see image).
8. Use a food processor to chop up all the hazelnuts.
9. Mix the cinnamon into the chopped hazelnuts, then sprinkle it over the plums.
10. Bake for 30-45 minutes, until crust is golden and/or plums begin to bubble.
11. Sprinkle a bit of sugar over the plums.

• Dessert
• Breakfast