ZWETSCHGENKUCHEN (GERMAN PLUM CAKE)

Ellen Bales

By
@Starwriter

While looking for traditional German desserts that DO NOT take yeast, I found this gem. Perfect for a late summer evening when the plums are ripe.
Recipe: www.joyofkosher.com
Photo: schulmeister.com

Rating:
★★★★★ 3 votes
Comments:
Serves:
10-12
Prep:
15 Min
Cook:
45 Min

Ingredients

1/2 c
butter
1/2 c
sugar
2
eggs
1 c
all purpose flour
1 Tbsp
baking powder
1/2 tsp
salt
1/2 tsp
almond extract
1 large
bag purple italian plums
1/2 c
sugar
1 tsp
cinnamon

Step-By-Step

1In a medium-sized bowl, combine the butter and 1/2 cup sugar. Add the eggs and continue mixing. In a separate bowl, mix together the flour, baking powder, salt and almond extract. Add the flour mixture to the butter mixture and mix well.
2Spray a 9x13-inch baking dish with cooking spray and pour the batter into it. Spread it out evenly.
3Slice the plums, removing the pit as you go. Layer the plum wedges on top of the batter in whatever pattern you choose.
4Mix together 1/2 cup sugar and the cinnamon and sprinkle it over the plums. Bake in a preheated 375-degree oven for 45 minutes. Serve with whipped cream.

About this Recipe