ZWETSCHGENKUCHEN (GERMAN PLUM CAKE)

1
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

How to Make ZWETSCHGENKUCHEN (GERMAN PLUM CAKE)

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.

Printable Recipe Card

About ZWETSCHGENKUCHEN (GERMAN PLUM CAKE)




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