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


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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

Directions Step-By-Step

1
In 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.
2
Spray a 9x13-inch baking dish with cooking spray and pour the batter into it. Spread it out evenly.
3
Slice the plums, removing the pit as you go. Layer the plum wedges on top of the batter in whatever pattern you choose.
4
Mix 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