Zwetschgendatschi (Plum Cake)
Author: 
Recipe type: Cake
Serves: 8 TO 10
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 425° F / 220° C.
  2. For the crust, mix flour, salt and and sugar in a large bowl.
  3. Cut in the cold butter pieces just until the dough is crumbly.
  4. Add yolks and stir just until blended.
  5. 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.
  6. Bake 10 minutes or until golden brown. Remove from oven.
  7. Reduce oven temperature to 400° F / 205° C.
  8. Cut plums in half lengthwise. Remove pit then cut each half into 3 lengthwise wedges.
  9. Arrange in tight, even rows on top of the baked crust.
  10. Combine sugar and cornstarch and sprinkle on top.
  11. Dot with butter.
  12. Bake for about 30 minutes or until plums are tender and juices thickly bubble.
  13. Remove from oven and let cool before eating.
  14. 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/