Wednesday, September 18, 2013

Daniela's Zwetschgenkuche aka German Plums Cake

One of my fond memories of living in Germany involved September in Stuttgart, when the hills slowly turned yellow, orange and red, the first pumpkins appeared on the farmer's market kiosks, and the bakeries took out of their ovens fragrant, juicy Zwetschgenkuche aka Plums cake. 
I love this sheet cake and Daniela's version is my favorite. Here her delicious recipe:


4 eggs
1 & 1/2 cup sugar
4 cups All purpose Flour
4 teaspoons Backing powder
1 cup vegetable Oil (I prefer peanuts Oil)
1 cup milk (Kids version) or sweet sparkling wine!

1 cup Sugar
1 cup all purpose Fluor
1 cup Butter

1 kg  Elongated Purple Plums - Cleaned and helved 
(More or less this quantity, but it depends how big they are. Consider you've to cover completely the pan surface).

Preheat the oven to 180°C (350°F). Butter and flour a large pan, or prepare a bake paper rectangle (Mine is 32cm x 24cm = 12.5 inch x 9.5inch).
 Put all the ingredients in a stand alone mixer and whisk all together for a couple of minutes.
Prepare the Streusel combining all the ingredients in a food processor and pulse until crumbly. Alternately, you can mash the ingredients together in a bowl using a fork, or just mix everything together with your fingers (I do this way ;P).
Scrape the batter into the prepared pan and evenly arrange the halved plums on top of the batter, flesh side facing up. Sprinkle with the Streusel and bake for 45 min. - 1 hour.

No comments:

Post a Comment