Pflaumenkuchen with Two Crusts
"Most Zwetschgenkuchen is made with a yeast dough base, but this one is made with a sweet pie crust plus cake batter in the filling that bakes up, around the plums. Very good on a late summer afternoon with a bit of cream, this recipe is adapted to a 9-inch deep dish pie form. You can also use a springform or tart pan. Makes 8 servings, one 9-inch pie. See larger image..."
INGREDIENTS
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***Crust***
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1 c. (120 g.) flour
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1/4 tsp. baking powder
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1/3 c. (67 g.) sugar
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6 1/2 T. (83 g.) butter
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1 - 2 T. cold water
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***Filling***
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8 T. (113 g) butter
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1/2 c. (100 g.) sugar
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2 tsp. vanilla sugar (or 1/2 tsp extract)
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1 tsp. lemon zest (optional)
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1 large egg
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3/4 c. + 1 T. (100 g.) flour
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1/4 tsp. salt
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3/4 tsp baking powder
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3 T. (40 ml) sour cream
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2 lb. Italian plums
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