Aunt Erika’s Pflaumenkuchen (German Plum Coffeecake)

Makes one 9″ x 13″ baking dish, serves about 8-10 people

Skill Level: Beginner

Ingredients

Cake Batter:

• 2 cans (1lb., 14oz.) purple plums, drained, halved, and pitted
• 1 cup butter (2 sticks), softened
• 1 cup sugar
• 1-3/4 cups flour
• 2 tsp. baking powder
• 2 tsp. lemon zest, from 1 lemon
• 1/4 tsp. salt
• 4 large eggs

Crumb Topping:

• 1/2 cup butter, melted
• 1 cup flour
• 1/4 cup sugar
• 1 Tbl. lemon zest, from 1-2 lemons

Instructions

1. Prepare the crumb topping first by combining the melted butter with 1 cup flour, 1/4 cup sugar, and 1 Tbl. lemon zest. Set aside.
2. Preheat the oven to 325 degrees F.
3. Grease and flour a 9″ x 13″ baking dish.
4. In a large bowl, beat sugar and butter until fluffy, smooth, and pale yellow in color. Add eggs, one at a time.
5. In a separate bowl, sift together flour, baking powder, salt, and lemon zest.
6. Add flour mixture to butter/egg mixture and mix until blended and smooth. Don’t overmix.
7. Spread batter into prepared 9″ x 13″ baking dish. Top with plum halves, skin side down. Then top with crumb topping.
8. Bake 50-55 mins. Serve immediately or at room temperature the same day.