After seeing this NPR story on Zwetschgendatschi (Bavarian plum cake), I decided that I wanted to try my hand at it. I was going to make the recipe featured in the story but my husband asked that I try and make his mother’s version. She sent me the recipe and I made a few little tweaks, I couldn’t get the right plums. Her recipe calls for Italian Prune Plums, but red plums were all that were available in my area.
Overall I think it turned out quite well. I was surprised at how fast it all came together.
This recipe is for an 8 1/2 inch diameter pie pan or spring-form cake pan.
1/3 cup of butter cut into small pieces
1/3 cup of sugar
1 teaspoon of vanilla extract
2 pounds of Italian Prune plums
1 1/2 teaspoon baking powder
1 – 1 1/2 cup of flour
Cream eggs and sugar & add vanilla. Mix in 1 cup of the flour and baking powder. Using your hands add in the butter and form a soft ball. If the dough seems too wet, add some flour. You want a ball of dough that holds together without crumbling but isn’t sticky.
Pat down the dough in the bottom of your pie/cake pan. I sliced my plums in quarters and arranged them in a circle on the dough, but everyone seems to do it a little differently. I also somehow ended up with one plum that was yellow on the inside and so I used that one in the center, a happy accident.
Bake in at 400 degrees Fahrenheit for 30 minutes. The recipe can also be used for peaches, apricots and apples.