Plum Upside-Down Cake

Plum Upside-Down Cake

Stone fruit upside-down cakes and I don't always get along.

There was one really spectacular one I made three summers ago and since then, I haven't made one as tasty as that one except for this winter Mandarinquat Upside-Down Cake. Or perhaps I should say, I've been afraid to make one again in fear of it being exceptionally soggy or having a really gnarly top. Trying to get an upside-down cake to both look beautiful and to be baked just right is a challenge that is quite difficult to achieve. 

Although I prefer fresh cherries over cooked cherries, I prefer cooked plums over fresh plums. Sometimes the skin on plums can be too sour or bitter and I much prefer the sweetness and texture of peaches, nectarines or apricots. So plums get deemed as fruit that I will bake with or use as smoothie options.

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Plum Streusel Cake (Pflaumenkuchen)

Plum Streusel Cake (Pflaumenkuchen)

And thus I resume my adventures into more German food making.

Last year I made this German Apple PancakeAnd prior to that there is of course spaetzle which Popo would make for Kristen and I when we were kids so it has a special place in my heart. We were obsessed with it but of course ate it in the least German way possible with marinara sauce and parmesan cheese. I can feel my friend Mark cringing and cringing. But we will talk about spaetzle on another day. 

This plfaumenkuchen which I have pronounced again and again in my head and got kind of freaked out when hearing this pronunciation, is something that I stumbled across by accident. Well not completely since I religiously read Molly's blog. It got me researching more about plfaumenkuchen and it sounded fascinating. Why would you not top bread dough with fruit and streusel? It basically combines all of the things that I like. And since it was finally gloriously cool enough to make bread, I decided to tackle this thing that I had known nothing about only days before.  

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