Zwetschgenkuchen - Plum Cake

“This is a classic German pastry and a delicious way to use all the plums that ripen in late summer. Actually a cross between a tart and a cake, the baked red plums give the treat a rosy appearance. Not an overly sweet dessert, it should be served with lots of fresh whipped cream.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare pastry: Cut margarine into flour, sugar, baking powder, salt, lemon peel and mace until mixture resembles fine crumbs.
  2. Mix egg and water; stir into flour mixture.
  3. Gather pastry into a ball; knead just until smooth, 5 or 6 times.
  4. Press evenly on bottom and side of ungreased round layer pan, 9x1 1/2 inches.
  5. Place plum halves cut sides down and overlapping slightly in pastry-lined pan.
  6. Mix sugar, flour and cinnamon; sprinkle over plums.
  7. Sprinkle with almonds.
  8. Bake in 375 degree oven until pastry is golden brown and plums are bubbly, 35-40 minutes.

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