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Bavarian Zwetschgendatschi (Plum Cake) Recipe

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This recipe for Bavarian Zwetschgendatschi (Plum Cake), by , is from The Haire Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Haire-Weyerer
Added: Thursday, December 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Pie dough
3 lbs plums
Sugar
Ground cinnamon

Directions:
Directions:
Prepare a yeast dough or pie dough (depending on your preference- we make this with a double recipe of pie dough).

Wash, drain and stone the plums, then cut the halves length-wise along the middle again, but not quite through these, to make them lie flat; Spread the rolled out dough onto a buttered baking sheet, and arrange the plums in a roof-tile pattern on top. The plums should "stand" rather than lie completely flat, i.e., they should be tightly packed.

On the middle rack of a preheated 420 oven, bake the cake 25-30 minutes. Remove from the oven, sprinkle hot cake with sugar and cinnamon to taste and cut in squares when cooled. Serve with whipped cream as desired.

Personal Notes:
Personal Notes:
There used to be batches of Zwetschendatschi resting peacefully in the fridge, but not long... as a child I would sneak into the kitchen at night and serve myself to an extra, big slice! With whipped cream, THIS is your ticket to heaven. ~Kate

 

 

 

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