zwetschgenkuchen (german plum cake)

Name: ZWETSCHGENKUCHEN (GERMAN PLUM CAKE)
Prep time: 15 min
Cook time: 45 min
Yield: 10
Ingredients: 1/2 cup(s) butter; 1/2 cup(s) sugar; 2 - eggs; 1 cup(s) all purpose flour; 1 tablespoon(s) baking powder; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) almond extract; 1 large bag purple italian plums; 1/2 cup(s) sugar; 1 teaspoon(s) cinnamon

(3 RATINGS)

129 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Mar 15, 2013

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: http://schulmeister.com

Rate

prep time 15 Min

cook time 45 Min

method ---

yield 10-12 serving(s)

Ingredients

1/2 cup butter
1/2 cup sugar
2 - eggs
1 cup all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
1 large bag purple italian plums
1/2 cup sugar
1 teaspoon cinnamon

How To Make zwetschgenkuchen (german plum cake)

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.

Step 2

Spray a 9x13-inch baking dish with cooking spray and pour the batter into it. Spread it out evenly.
Step 3

Slice the plums, removing the pit as you go. Layer the plum wedges on top of the batter in whatever pattern you choose.
Step 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.
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