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zwetschgenkuchen (german plum cake)

(3 ratings)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

While looking for traditional German desserts that DO NOT take yeast, I found this gem. Perfect for a late summer evening when the plums are ripe. Recipe: www.joyofkosher.com Photo: http://schulmeister.com

(3 ratings)
yield 10 -12
prep time 15 Min
cook time 45 Min

Ingredients For zwetschgenkuchen (german plum cake)

  • 1/2 c
    butter
  • 1/2 c
    sugar
  • 2
    eggs
  • 1 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    salt
  • 1/2 tsp
    almond extract
  • 1 lg
    bag purple italian plums
  • 1/2 c
    sugar
  • 1 tsp
    cinnamon

How To Make zwetschgenkuchen (german plum cake)

  • 1
    In a medium-sized bowl, combine the butter and 1/2 cup sugar. Add the eggs and continue mixing. In a separate bowl, mix together the flour, baking powder, salt and almond extract. Add the flour mixture to the butter mixture and mix well.
  • 2
    Spray a 9x13-inch baking dish with cooking spray and pour the batter into it. Spread it out evenly.
  • 3
    Slice the plums, removing the pit as you go. Layer the plum wedges on top of the batter in whatever pattern you choose.
  • 4
    Mix together 1/2 cup sugar and the cinnamon and sprinkle it over the plums. Bake in a preheated 375-degree oven for 45 minutes. Serve with whipped cream.
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