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German Plum Cake (Zwetschgenkuchen)

Ingredients

Pastry

  • 1/2 cup butter or margarine
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon ground mace
  • 1 egg, beaten
  • 2 tablespoons cold water

Filling

  • 2 pounds purple or red plums, halved and pitted (about 5 cups)
  • 4 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup slivered almonds

Instructions

  1. Pastry: Cut butter 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 9-inch round layer pan.
  5. Filling: 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 at 375 degrees F until pastry is golden brown and plums are bubbly, 35 to 45 minutes.

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