Zwetschgendatschi (Plum Cake)
Author: Amy Landolt Eber
Recipe type: Cake
Serves: 8 TO 10
- CRUST
- 2 cups / 280 grams / 9.75 ounces flour
- 2 tablespoons sugar
- pinch of salt
- 1 cup / 230 grams / 8 ounces cold butter, cut into small chunks
- 2 egg yolks
- TOPPING
- 40 Italian prune plums (more or less, depending on size)
- ⅔ cup / 140 grams / 5 ounces sugar
- 2 tablespoons cornstarch
- 4 tablespoons butter
- Preheat oven to 425° F / 220° C.
- For the crust, mix flour, salt and and sugar in a large bowl.
- Cut in the cold butter pieces just until the dough is crumbly.
- Add yolks and stir just until blended.
- Press dough evenly into a 9 inch by 13 inch / 23 cm by 32.5 cm (or anything close to this size) lightly buttered, rectangular cake pan.
- Bake 10 minutes or until golden brown. Remove from oven.
- Reduce oven temperature to 400° F / 205° C.
- Cut plums in half lengthwise. Remove pit then cut each half into 3 lengthwise wedges.
- Arrange in tight, even rows on top of the baked crust.
- Combine sugar and cornstarch and sprinkle on top.
- Dot with butter.
- Bake for about 30 minutes or until plums are tender and juices thickly bubble.
- Remove from oven and let cool before eating.
- Recipe can be halved and baked in an 8 inch X 8 inch or 9 inch X 9 inch (20 to 23 centimeter X 20 to 23 centimeter) cake pan.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/zwetschgendatschi-plum-cake/
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