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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This cake is actually known as Zwetschgendatschi in Bavaria, where it is most popular. Roughly translated from Bavarian to German, it would be called Pflaumenkuchen or plum cake in English. BUT Zwetschgen aren't ordinary plums, a Datschi isn't really a Kuchen, and a Kuchen is most definitely not a cake! Or at least not a tall, spongy cake - it's flatter. Ideally, for this dessert you want the slightly tart Italian plums. If you do have to use another type of plum, be careful the variety you choose isn't too juicy. Ingredients:
1/4 lb butter |
1/3 cup sugar |
1/2 teaspoon vanilla |
1 egg |
1 tablespoon sour cream |
1 pinch salt (only if you use unsalted butter) |
1 teaspoon lemon, rind of |
1 3/4 cups flour |
1 teaspoon baking powder |
2 cups plums, pitted and sliced into thin wedges |
6 tablespoons butter |
3/4 cup flour |
1/3 cup sugar |
1/2 teaspoon cinnamon |
Directions:
1. In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
2. Mix the flour and baking powder and add that into the mixture.
3. Grease the base of a round baking pan and spread the dough over the pan.
4. Liberally spread plums over the dough.
5. To make the optional topping, cream the butter, add flour, sugar and cinnamon.
6. Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
7. Be careful not to let the bottom burn!
8. Serve with lots of freshly-made whipped cream.
9. If you like, you may also sprinkle rum or cinnamon over the fruit before baking.
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