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Monday, October 17, 2016

A German Plum Cake ~ Zwetschgen Datschi

by
Morwen

  A few years ago, our family went to a  friends house to make and can applesauce.  They have a big orchard with all sorts of fruit trees.  Apple, Plum and I think Pear and Peach.  Any way, Ms. M made a very delicious plum cake while we were there.  She is German, and it was (I think) her grandmother's recipe.  This year, we received a lot of plums from another friend and I really, really wanted to make that cake again.  So Mum called up Ms. M and she translated and sent us the recipe.  I made it.  Oh my goodness was it ever good!!  Too good to not share!

  Now, there are two different versions of this recipe.  A Sugar version and  Honey version.  Ms. M uses Sugar, we use Honey.  I personally think the Sugar version tastes better.


  Sugar Version
  Dough
2 1/2 cup Flour
2 tsp Baking Powder
2/3 cup Sour Cream
1/3 cup Butter, melted
1/3 cup Sugar
1 tsp Vanilla
1/8 tsp Salt 

30 or so Plums

  Streusal
1 cup Flour
1/3 cup Sugar
1/2 cup butter, melted


  Honey Version
  Dough
2 1/2 cup Flour
2 tsp Baking Powder
2/3 cup Sour Cream
1/3c Butter, melted
3 TBSP Honey
1 tsp vanilla
1/8 tsp Salt

Same amount of Plums

  Streusal
2 cup Flour
3 TBSP Honey, melted
1/2 cup Better, melted

  Dough
  Mix all until dough is smooth and shiny (will be a little sticky, has to be kneaded by hand)>  Roll out on greased and floured cookie sheet and bring dough up around edge of sheet.  (I used a 9x13x2" glass casserole and just pressed it in and up the sides.)

  Cut and pit Plums and layer onto dough (like putting shingles on a roof).





  Top with Streusal.  Bake at 350 for 30 minutes or until dough edges are golden brown.

  Enjoy!!