German Plum Cake (Zwetschgenkuchen)

Ingredients

Pastry

• 1/2 cup butter
• 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

Pastry

1. 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.

Filling

1. Place plum halves, cut sides down and overlapping slightly, in pastry lined pan.
2. Mix sugar, flour and cinnamon; sprinkle over plums.
3. Sprinkle with almonds.
4. Bake at 375 degrees F until pastry is golden brown and plums are bubbly, 35 to 45 minutes.