The best delicious Zwetschgenkuchen ( German Plum Cake ) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Zwetschgenkuchen ( German Plum Cake ) recipe today!
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Baking Powder Pastry:
6 tb Cold, unsalted butter — in
sm Cubes
1/2 c Sugar
2 1/4 c Sifted AP flour
1 tb Baking powder
1 ts Salt
1/3 c Cold milk
1 Extra-large
Egg glaze/egg wash
Filling:
2 #
Pitted — quartered.Or
2 16 oz cans
–
1/4 c Soft white bread crumbs —
(optional)
1/3 c Sugar mixed w/ 1/2 t ground
Cinnamon
Egg blended with 1T milk —
Damson plums. (or similar)
Purple plums, drained well
Pitted/halved
Preheat oven to 350 degrees F. Generously butter the bottom and sides of an
11 in. slip-bottom tart tin and set aside. Dough: Cream the butter in a
small mixing bowl on High speed for 2 to 3 min, until fluffy.With it still
running, add the sugar 1 T at a time.Beat for another 2 to 3 min longer. By
hand mix in the flour, baking powder and salt, then the milk, stirring
after each addition only enough to combine. Press the pastry smoothly over
the bottom and sides of the pan, brush with the egg wash and set aside.
Filling: If the plums seem juicy, scatter the bread crumbs over the pastry.
Arrange the plums skin side down on the pastry shell in rows, fanning the
quarters out an overlapping the plums slightly. ( If using canned, arrange
hollow side down in cocentric circles) Sprinkle with the cinnamon sugar.
Set the tart on a baking sheet and bake in the lower portion of the oven
for 40 to 45 min, untiul the pastry is GD&B (Golden Brown & Delicious) and
the filling bubbly. Before cutting allow to cool to room temperature on a
wire rack. To serve, loosen the tart from the sides of the pan and transfer
(still with the bottom piece) to a round platter or cake stand and top with
a dollop of whipped cream (pref. fresh)
Yields
1 Servings
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