Tuesday, September 9, 2008

Dutch Plum Cake (Zwetschgenkuchen)

I made this with the Italian plums we picked at Strawberry Hill Farm a couple of weeks ago. Very tasty.



1/2 c butter
2 cups all purpose flour
1/4 c sugar
1 t baking powder
1/2 t grated lemon peel
1/4 t nutmeg
1 egg, beaten
2 tablespoons cold water

Cut butter into flour, sugar, baking powder, lemon peel and nutmeg until crumbly. Stir in egg with a fork and then water until the dough comes together. Press into a spring form pan sprayed with cooking spray.


Italian plums, halved and pitted (enough to cover the top of the pastry)
1/2 c sugar
1 1/2 T flour
3/4 t cinnamon
1/4 c slivered almonds

Top dough with plums, arranging so that most of the cake is covered. Combine sugar, flour and cinnamon and sprinkle on top of plums. Sprinkle almonds on top of sugar.

Bake in a 375 degree oven until plums are bubbly about 35 to 40 minutes.

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Michele said...

Is there any left? Can you send some over? It looks and sounds fantastic!!

Lisa said...

Great cake! I love picking my own produce. Your pasta also looks delicious. Found your blog on Jersey Biters.

Maggie said...

The cake looks wonderful!

I'm so thrilled that plums are finally in that I frozen 8 pounds of them for the winter. I saved some to make Hungarian Plum Dumplings as well.

Sophie said...

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