This morning I had Plum Cake on my brain. German Plum Cake…..and they are really hard to find here, I mean the plums. They call them Italian plums here, don’t know why.
Like some one commented on that page, I couldn’t of said it better :This cake is actually known as Zwetschgendatschi in Bavaria, where it is most popular. Roughly translated from Bavarian to German, it would be called Pflaumenkuchen or plum cake in English. BUT Zwetschgen aren’t ordinary plums, a Datschi isn’t really a Kuchen, and a Kuchen is most definitely not a cake! Or at least not a tall, spongy cake — it’s flatter. Ideally, for this dessert you want the slightly tart Italian plums.
mmmmmhhhhh sooo yummy, with a little bit of whipped cream on top still a little warm from baking.
I will share the recipe with you, so you can try it if you find some so called Italian plums here
cake Units: US | Metric
1/4 lb butter
1/3 cup sugar
1/2 teaspoon vanilla
1 tablespoon sour cream
1 pinch salt (only if you use unsalted butter)
1 teaspoon lemon, rind of
1 3/4 cups flour
1 teaspoon baking powder
2 cups plums, pitted and sliced into thin wedges
For the topping
6 tablespoons butter
3/4 cup flour
1/3 cup sugar
1/2 teaspoon cinnamon
In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
Mix the flour and baking powder and add that into the mixture.
Grease the base of a round baking pan and spread the dough over the pan.
Liberally spread plums over the dough.
To make the optional topping, cream the butter, add flour, sugar and cinnamon.
Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
Be careful not to let the bottom burn!
Serve with lots of freshly-made whipped cream.
If you like, you may also sprinkle rum or cinnamon over the fruit before baking.
but now to my Spotlight Friday from www.zibbet.com. And yeah you guessed right, I was looking for plums today.
I hope you enjoyed it as much as I did