Zwetschgenkuchen - Plum Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a classic German pastry and a delicious way to use all the plums that ripen in late summer. Actually a cross between a tart and a cake, the baked red plums give the treat a rosy appearance. Not an overly sweet dessert, it should be served with lots of fresh whipped cream. Ingredients:
1/2 cup margarine or 1/2 cup butter |
2 cups all-purpose flour |
1/4 cup sugar |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon grated lemon, rind of |
1/4 teaspoon ground mace |
1 egg, beaten |
2 tablespoons cold water |
2 lbs purple plums or 2 lbs red plums, halved and pitted (about 5 cups) |
3/4 cup sugar |
2 tablespoons flour |
1 teaspoon ground cinnamon |
1/4 cup slivered almonds |
Directions:
1. Prepare pastry: Cut margarine into flour, sugar, baking powder, salt, lemon peel and mace until mixture resembles fine crumbs.
2. Mix egg and water; stir into flour mixture.
3. Gather pastry into a ball; knead just until smooth, 5 or 6 times.
4. Press evenly on bottom and side of ungreased round layer pan, 9x1 1/2 inches.
5. Place plum halves cut sides down and overlapping slightly in pastry-lined pan.
6. Mix sugar, flour and cinnamon; sprinkle over plums.
7. Sprinkle with almonds.
8. Bake in 375 degree oven until pastry is golden brown and plums are bubbly, 35-40 minutes.
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