Butterkuchen mit Pflaumenmus (Butter Cake with Plum Jam)

Adapted from: Kleid & Kuchen and LECKER

Yield: 12 servings (one 9" x 13" cake)


Cake Batter:

  • 13 ½ Tbsp (192g or 200ml) heavy cream
  • ½ cup (99g) granulated sugar
  • 2 tsp vanilla extract
  • 3 large eggs
  • 1 ¾ cups (210g) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt


  • 9 Tbsp (127g) unsalted butter
  • ½ cup (99g) granulated sugar
  • ¼ cup (57g) whole milk
  • 1 ¾ cups (150g) sliced almonds
  • 1 12-oz jar (340g) Maintal Plum Butter (Pflaumenmus)


  1. Heat oven to 375° F. Grease a 9" x 13" pan; set aside.
  2. In the bowl of a stand mixer fitted with whisk attachment, beat cream on medium until soft peaks form. Add sugar and vanilla, then whip until stiff peaks form, pausing to scrape down bowl as necessary.
  3. Switch to paddle attachment. Add eggs one at a time, mixing on medium-low just until incorporated.
  4. Sift flour, baking powder, and salt into cream mixture. Gently fold in dry ingredients until no pockets of flour remain.
  5. Spread batter into prepared pan, smoothing the top with an offset spatula or the back of a spoon.
  6. Par-bake for 15 minutes.
  7. While cake is par-baking, melt butter. Stir in sugar, milk, and sliced almonds.
  8. After the cake has par-baked, retrieve from oven. With an offset spatula, spread plum butter (pflaumenmus) across hot cake. Scatter almond mixture on top, gently pressing into pflaumenmus just a smidge, then drizzle any remaining butter/milk on top.
  9. Return cake to oven and bake for another 22–27 minutes or until golden brown and a toothpick inserted in the centre comes out relatively clean.
    NOTE: If your cake is done but you want the almonds to be a little more golden, put the cake under the broiler for 1 minute.
  10. Transfer pan to wire rack and allow cake to cool completely.

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