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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bavarian Zwetschgendatschi (Plum Cake) Recipe

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This recipe for Bavarian Zwetschgendatschi (Plum Cake) is from The Haire Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 420º 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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