Zwetschgenkuchen (Bavarian Plum Cake)

Name: Zwetschgenkuchen (Bavarian Plum Cake)
Prep time: 1 h
Cook time: 3 h
Yield: 1 (211 g)
Ingredients: 4 cups all-purpose flour; 1/2 cup unsalted butter (1 stick); 1 egg; 1/4 cup sugar, plus; 1 tablespoon sugar; 1/4 ounce active dry yeast (1 package); 1/4 teaspoon salt; 1 cup milk, lukewarm; 1 cup unsalted butter, cut into tiny cubes; 1 cup sugar; 2 -3 tablespoons sugar with a teaspoon vanilla (or 1 package Vanilla Sugar ); 1 1/2-2 1/2 cups flour; 2 lbs plums (Italian Prune Plums); 2 -3 teaspoons sugar; whipped cream, for garnish (optional)

Zwetschgenkuchen (Bavarian Plum Cake) was pinched from <a href="http://www.food.com/recipe/zwetschgenkuchen-bavarian-plum-cake-386977" target="_blank">www.food.com.</a>

"This is a traditional fresh plum cake, thought to have originated in the town of Augsburg, Germany. It is made with fresh Italian prune plums which are at their peak in late summer. Perfect for the afternoon coffee hour. Serve at room temperature, with a dollop of fresh whipped cream!..."

INGREDIENTS

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4 cups all-purpose flour

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1/2 cup unsalted butter (1 stick)

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1 egg

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1/4 cup sugar, plus

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1 tablespoon sugar

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1/4 ounce active dry yeast (1 package)

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1/4 teaspoon salt

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1 cup milk, lukewarm

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1 cup unsalted butter, cut into tiny cubes

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1 cup sugar

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2 -3 tablespoons sugar with a teaspoon vanilla (or 1 package Vanilla Sugar )

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1 1/2-2 1/2 cups flour

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2 lbs plums (Italian Prune Plums)

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2 -3 teaspoons sugar

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whipped cream, for garnish (optional)

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