Plum Blitz Kuchen, or ‘lightning cake’ is a vintage German snacking cake recipe from the 1931 edition of Joy of Cooking. It’s a quick and easy, as the name suggests, and really delicious for breakfast, brunch, coffee break or anytime snacking. Customize it with almost any fruit you like.
plum blitz kuchen is a classic breakfast cake
This simple cinnamon coffeecake is brought up to speed with vibrant fresh plums. They dot the cake like little gems!
blitz kuchen was introduced to this country by German immigrants
We owe so many of our baking traditions to early German immigrants who brought with them their love of baking cookies, pastries, and cakes of all kinds. Generations ago lots of Germans settled in the American midwest, and these kinds of baked treats are still hugely popular there. The kuchen is the official state dessert of South Dakota!
simple snack cakes like this harken back to the Great Depression
I can remember my grandmother, who was a young housewife during the Depression, cooking this kind of quick cinnamon sugar cake when I was little…we loved it best when it was piping hot out of the oven when the cinnamon, sugar and butter topping that she scattered all over the top was still molten. This cake has that same simple, vintage feel to it that really appeals to me. I’ll bet during the depression this would have been quite a treat.
The batter is a breeze to whip up, it comes together quickly with electric beaters, or you could even use a whisk. It’s a nice thick batter so the fruit that I scatter on the top doesn’t sink straight to the bottom.
so many different types of fruit would work in this cake.
I chose gorgeous black plums that I picked up at my farmers market, but apricots, peaches, bananas, etc, would all work. Apples and pears would also be delicious, so keep them in mind for the fall season. Just don’t be tempted to over do it ~ too much juicy fruit will make the cake soggy.
this easy little plum breakfast cake is a delight
The perfect thing to rouse sleepy houseguests, or treat the family to on a weekend morning. It bakes up in a mere 25 minutes ~ just when you begin to smell the cinnamon-y aroma, it’s done.
also try ~
- Peaches and Cream Breakfast Cake
- Lemon Yogurt Breakfast Cake
- Strawberry Buttermilk Cake
- Caramelized Plum Upside Down Cake
Black Plum Blitzkuchen
Ingredients
topping mixture
- 1/2 cup granulated sugar
- 1 Tsp cinnamon
- 1/2 cup chopped pecans
cake
- 1 1/2 cups flour
- 1 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla
- 1/2 cup, 1 stick, unsalted butter, at room temperature (the butter must be truly soft)
- 1 1/2 cup chopped plums, don’t peel
Instructions
- Preheat oven to 350F
- Grease a 9×13 pan.
- Mix the topping ingredients in a small bowl and set aside.
- In a large mixing bowl whisk together the flour, sugar, baking powder, and salt. Beat in the eggs, milk, and vanilla for 2 minutes, then beat in the softened butter.
- Spread the batter in the prepared pan, and then top evenly with the cut plums. Sprinkle the sugar and nut topping evenly over everything.
- Bake for 20-28 minutes or until a toothpick comes out clean. Check on the early side, you don’t want to over bake this cake.
Notes
Make it your own ~
- Make it with different nuts ~ try almonds or walnuts
- Make it with different fruit, as noted above, try other stone fruit, or apples or pears.
- Make it richer ~ dot the top with butter before baking. You can also use half and half instead of milk.
- Make it non-dairy ~ use almond or coconut milk.
- Make it with a mix ~ it occurred to me that this cake could easily be made with a cake mix as the base…talk about lightning fast!
I’m fascinated by Depression era recipes, are you? When circumstances are tough and times are lean, creative cooks come up with some amazing ideas. My Best Ever Vegan Chocolate Cake is made without butter or eggs, but it’s one of my favorite cakes, who knew? And what about Creamed Peas on Toast? Mashed Potato Cakes? Or Fried Cabbage with Bacon? All good stuff!
You probably can gather how I feel about plums. And I love the idea of this in muffin form. 😉 Sounds like a great dog days of summer dessert!
I’m a Joy of Cooking girl myself, second generation. My first copy fell completely apart so I found a pristine copy at a yard sale that had been a wedding gift for some couple who were way too cool for it. I think of my mother when I use it…and it answers any question, about any cuisine, about any cut of meat or any sauce or any whatever.
Oh my gosh, I totally contemplated making this…just for that awesome name! ha ha ha…but it looks beyond delicious, as well. Beautiful =)
Hello Sue:
‘The Joy of Cooking’ was until now completely unknown to us and we are unsure whether or not Irma Rombauer was ever published in the UK. It all sounds most fascinating and is of interest to see the changes in eating habits over a period of time which books, such as this, illustrate.
What a beautiful tribute to Irma S. Rombauer – love that you chose a classic recipe and added your own twist with fresh fruit.
I think you have captured the spirit very well Sue:D
Mmm! This cake is surely a wonderful homage to Irma’s German roots! Looks so moist and gooey! I do love a crumbly fruity cake with a hot cuppa Joe!
This cake looks simple and tasty – were you pleased with the results despite the confectioner’s sugar not fully incorporating? It reminds me a little of the plum crisp in one of the Barefoot Contessa books. I have a reprint of “The Joy of Cooking”. Although I know it is a kitchen standby, I have had rather mixed results with the recipes in there.
Love the addition of the plums in there – I’d say it was heavenly with a mug of coffee.
Love the idea of cooking your way through all the female greats – looking forward to reading all your exploits :-}
What a nice post, Sue! I am sorry I just cldn’t do anything this week but will hopefully be back next time. Glad you liked my Ali Nazik!! A far cry from Joy of Cooking!!