German Prune Coffeecake

This is old-world German baking at its most comforting. A soft, enriched yeast dough flavored with lemon extract gets rolled into rectangles, filled with cooked prunes, folded over, and baked until golden with a butter-cinnamon-sugar crust on top.

The dough is a rich, soft affair with milk, butter, eggs, and sugar. You beat it with a spoon rather than kneading extensively, which keeps the crumb tender and cake-like rather than chewy and bread-like. After a single rise, gentle kneading, and shaping, it’s ready for the prune filling.

Lemon extract in the dough is the detail that marks this as German. It adds a bright, clean note that cuts through the rich butter and sweet prunes, the same flavor backbone you find in stollen and other traditional German baked goods.

The prunes need to be cooked and pitted before filling. They should be soft enough to mash slightly but not pureed. You want pieces.

Pro Tips

• Dissolve the yeast in warm water with the teaspoon of sugar first to proof it. If it doesn’t bubble after 5 minutes, the yeast is dead and you need fresh
• Roll the dough thin so the prune-to-dough ratio stays generous in every slice
• Fold the sides toward the center over the prunes, leaving a slight overlap
• Dot with butter, sugar, and cinnamon right before baking for a crackly, caramelized top

Variations

• Use dried apricots instead of prunes for a tangier, brighter filling
• Add a simple powdered sugar glaze drizzled over the cooled cake
• Sprinkle sliced almonds on top before baking for crunch