Zwetschenkuchen - Plum Cake

Total Time
1hr 30mins
Prep
45 mins
Cook
45 mins

A delicious substitution for the plums would be apricots. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

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Ingredients

Nutrition
  • 2 cups flour, sifted
  • 12 teaspoon salt
  • 12 teaspoon baking powder
  • 2 teaspoons sugar
  • 23 cup butter
  • 2 egg yolks
  • 13 cup water
  • breadcrumbs
  • Topping

  • 2 lbs plums (fresh is best but if using canned plums, omit sugar)
  • 1 cup sugar
  • 2 egg yolks
  • 2 tablespoons sugar
  • 2 tablespoons cream

Directions

  1. Sift dry ingredients for cake together.
  2. Cut in butter and well mixed, make a well in the center; add egg yolks and water and mix well.
  3. Turn out on a well-floured board and knead for a few minutes.
  4. Place in refrigerator to chill for one hour before using.
  5. Wen cold, roll dough into a thin sheet and cover bottom of 13 x 9 inch cake pan.
  6. Sprinkle with bread crumbs and dot generously with butter.
  7. Mix the egg yolks, sugar and cream together; reserve.
  8. Wash plums, cut into halves and remove stones.
  9. Arrange fruit in rows on top of the bread crumbs.
  10. Sprinkle with 1 cup of sugar; pour cream mixture over the top.
  11. Bake in 350F oven for 45 minutes.