ZWETSCHGENDATSCHI (GERMAN PLUM SHEET CAKE)
Zwetschgendatschi is a classic German plum sheet cake from Bavaria - a short crust pastry, topped with Italian plums. It is traditionally served with vanilla sugar-sweetened whipped cream.
Provided by barbara
Categories World Cuisine Recipes European German
Time 2h
Yield 16
Number Of Ingredients 12
Steps:
- Combine flour and baking powder in a large bowl. Mix in 1 cup sugar, vanilla sugar, and salt. Add 1 1/3 cups butter and eggs. Knead everything into a smooth dough. Shape dough into a ball, press flat, cover, and chill in the refrigerator 1 hour to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with butter.
- Cut halved plums in half again, without cutting all the way through, so they fan out.
- Roll pastry dough out on a lightly floured work surface. Line the bottom and sides of the prepared baking sheet with dough. Mix 2 tablespoons sugar and cinnamon together in a bowl.
- Arrange plums side by side on the pastry dough; very small plums should overlap. Dot plums with 2 tablespoons butter and sprinkle with cinnamon sugar and almonds.
- Bake in the preheated oven until pastry crust is lightly browned, 30 to 40 minutes. Remove from oven. Allow plum cake to cool, then cut into squares. Serve lukewarm or at room temperature.
Nutrition Facts : Calories 381.4 calories, Carbohydrate 50.8 g, Cholesterol 67.7 mg, Fat 18.1 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 10.9 g, Sodium 153.1 mg, Sugar 20.6 g
ZWETSCHGENKUCHEN (GERMAN PLUM CAKE)
While looking for traditional German desserts that DO NOT take yeast, I found this gem. Perfect for a late summer evening when the plums are ripe. Recipe: www.joyofkosher.com Photo: http://schulmeister.com
Provided by Ellen Bales
Categories Fruit Desserts
Time 1h
Number Of Ingredients 10
Steps:
- 1. In a medium-sized bowl, combine the butter and 1/2 cup sugar. Add the eggs and continue mixing. In a separate bowl, mix together the flour, baking powder, salt and almond extract. Add the flour mixture to the butter mixture and mix well.
- 2. Spray a 9x13-inch baking dish with cooking spray and pour the batter into it. Spread it out evenly.
- 3. Slice the plums, removing the pit as you go. Layer the plum wedges on top of the batter in whatever pattern you choose.
- 4. Mix together 1/2 cup sugar and the cinnamon and sprinkle it over the plums. Bake in a preheated 375-degree oven for 45 minutes. Serve with whipped cream.
ZWETSCHGENKUCHEN (BAVARIAN PLUM CAKE)
This is a traditional fresh plum cake, thought to have originated in the town of Augsburg, Germany. It is made with fresh Italian prune plums which are at their peak in late summer. Perfect for the afternoon coffee hour. Serve at room temperature, with a dollop of fresh whipped cream!
Provided by BecR2400
Categories Dessert
Time 4h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine the yeast and half of the milk. Mix in 2 tablespoons of the flour and 1 teaspoon of the sugar. Allow this mixture to sit in a warm place for 1 hour.
- Combine remaining dough ingredients then add in the yeast mixture. Mix until a smooth dough forms, then knead by hand. Allow dough to sit in a warm place until double in volume.
- Preheat oven to 350°F (175°C).
- Grease a baking sheet. Roll out dough to fit the size of the baking sheet. Transfer dough to baking sheet.
- Wash plums and remove any stems. Slice each in half and remove stones. Arrange plum halves evenly on the dough - plums should not be lying down, instead they should be standing stem-side up. Sprinkle plums with sugar.
- Crumbs are optional. If you choose to add them, prepare the crumbs by mixing the butter, vanilla sugar, and sugar. Gradually work in flour until mixture becomes dry and crumbly. Sprinkle crumbs over dough, distributing them evenly.
- Allow cake to sit and rise for another 30 minutes.
- Bake cake for around 30-40 minutes or until crumbs and crust become golden brown.
- Remove cake from oven and allow to cool completely.
- Serve at room temperature, with a dollop of whipped cream.
PLUM CAKE
Italian plums are good to eat, but even better to bake with. They aren't quite as juicy or sweet as their American cousins, but they keep their shape well and their skin adds a gorgeous purple color to tarts and cakes. The brown sugar cake batter and sweet crumb topping are a perfect complement to the not-too-sweet fruit. It is great for breakfast with a cup of tea and/or with ice cream after dinner. This is a cake that also seems to get better the second day, if there is any left.
Provided by Food Network
Categories dessert
Time 2h5m
Yield One 8-inch cake
Number Of Ingredients 15
Steps:
- To make the cake: Preheat oven to 350 degrees F. Grease an 8-inch springform pan with butter.
- In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar, until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl after each. Mix in the zest and vanilla. In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the butter/sugar mixture and mix on low speed until just combined. Spread half of the batter into the prepared pan.
- Place half of the cut plums on the batter, cut-side up. Spread the remaining batter over the plums. Spread the batter into an even layer and top with remaining plums.
- To make the topping: In a bowl, mix together the flour, sugar, salt, cinnamon and melted butter. You may have to mix it with your hands to get all the butter incorporated.
- Spread the crumb topping over the plums evenly.
- Place the cake on two stacked cookie sheets, to prevent the bottom from getting too brown during the long baking time. Bake for about 1 hour 15 minutes or until a tester come out clean. Cool on a rack.
- Serve it slightly warm or at room temperature.
BAVARIAN ZWETSCHGENDATSCHI - GERMAN PLUM SHEET CAKE RECIPE RECIPE - (4/5)
Provided by Foodiewife
Number Of Ingredients 16
Steps:
- Crust: Whisk together all of the dry ingredients and the lemon zest (the zest is optional, but I love the flavor it adds). Create a well in the middle and add the eggs (and vanilla, if not using vanilla sugar), lemon zest and the butter. Knead with fingers to combine. Using the heels of your hand, knead until all the ingredients are combined. Optional: I use my food processor, and use short pulses to combine-- careful not to over mix. Generously flour the surface of the counter and the rolling pin, so the dough won't stick. Roll into a rectangle shape, to fit the quarter pan sheet. Place the parchment paper on top of the dough, set the pan on top and flip. (Some of the dough will break apart, but just piece it back together with your fingers. Chill in the refrigerator while you prepare the plums. With a paring knife, cut along the "seam" of each plum, then pull the fruit apart, removing the seed. I prefer to cut each half into quarters, not quite all the way through-- so that the plums fan into four pieces (it's the way my mother taught me, and it's how I continue to do it). Remove the crust from the fridge, and spread an even layer of jam. This step is optional, but I find that it helps to prevent a soggy crust. Begin layering the plums in even rows, overlapping them a bit, as they do shrink while baking. Brush melted butter over the plums and then generously sprinkle with cinnamon sugar. Bake at 400°F for about 30 to 40 minutes or until the edges of the crust are a golden brown, and the plums are golden and bubbly. Sprinkle an additional 2 to 3 tablespoons of cinnamon sugar. Allow to cool, ideally, until to room temperature. Serve with a dollop of freshly whipped cream (or vanilla ice cream). NOTE: I especially love a slice with my morning coffee!
TRADITIONAL GERMAN PLUM CAKE (ZWETSCHGENKUCHEN)
Summer Time is Zwetschgenkuchen time for me. This traditional German Plum Cake will be made with Damson Plums on a yeast dough. After your first mouthful of this juicy cake you will be addicted to the wonderful flavors of plums, cinnamon, yeast dough and whipped cream. I can't wait to get the first plums (Zwetschgen) every year to make one of my favorite fruit cakes.
Provided by Thorsten
Categories Dessert
Time 2h5m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour into a large bowl and make a well in the middle.
- Crumble yeast into well and mix it with 1 tablespoon of sugar, milk and some flour. This first yeast-mixture should be still fluid. Cover and let rise in warm place for 20 minutes.
- Add remaining sugar, melted butter, egg and a good pinch of salt and mix with yeast mixture and flour. Knead with floured hands until dough is peeling away from the side of the bowl and blistering. This step may take 10 minutes (or more). Use some additional flour, if dough is too sticky. At the end you should have a smooth dough.
- Cover and let rise in warm place for about 25 to 30 minutes or until dough has doubled.
- Meanwhile prepare the plums. Cut lengthwise and pit them. Cut the still connected plum halves once again lengthwise, but do not cut through. You should have a depitted plum which you can easily flatten.
- Grease backing tray. Dough is calculated for a baking tray of 11 3/4 x 15 inches.
- Remove yeast dough from bowl, knead once or twice and roll out on baking tray using a floured rolling pin. Along the sides of the baking tray form a border with yeast dough.
- Place plums on yeast dough in closely rows and press slightly into dough. Let rise again for 15 minutes.
- Preheat oven (425 F, 220 C).
- Bake the plum cake in the middle of the oven for 20 to 25 minutes.
- Meanwhile mix sugar and ground cinnamon for topping.
- Remove plum cake from oven and sprinkle with sugar-cinnamon mixture. Cut into 20 pieces and serve warm or cold with whipped cream.
- NOTE on Baker's yeast: If possible use fresh baker's yeast. But you can replace it by 1 1/2 packages dry yeast.
- NOTE on Damson Plums: a traditional German Plum Cake is made with the slightly tart and not too juicy Damson Plums. You can also use other plum varieties, but the plums shouldn't be over-ripped or too juicy. I have tried it with other plum varieties and have reduced amount of sugar in topping.
- NOTE on traditional German Plum Cake: in my opinion this cake has to be made with yeast dough. It takes more time to make than other doughs, but it is worthwhile. Don't be afraid of the juices. This cake has to be juicy!
- There are existing several names for this type of frutit cake in Germany: Zwetschgenkuchen, Pflaumenkuchen and in Bavaria Zwetschgendatschi. Zwetschgen is the German name for Damson plums.
Nutrition Facts : Calories 177.9, Fat 4.6, SaturatedFat 2.4, Cholesterol 19.1, Sodium 45.2, Carbohydrate 32.3, Fiber 3.9, Sugar 13, Protein 4.6
GERMAN PLUM CAKE
This cake is actually known as Zwetschgendatschi in Bavaria, where it is most popular. Roughly translated from Bavarian to German, it would be called Pflaumenkuchen or plum cake in English. BUT Zwetschgen aren't ordinary plums, a Datschi isn't really a Kuchen, and a Kuchen is most definitely not a cake! Or at least not a tall, spongy cake -- it's flatter. Ideally, for this dessert you want the slightly tart Italian plums. If you do have to use another type of plum, be careful the variety you choose isn't too juicy.
Provided by Sackville
Categories Breads
Time 1h5m
Yield 1 cake
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
- Mix the flour and baking powder and add that into the mixture.
- Grease the base of a round baking pan and spread the dough over the pan.
- Liberally spread plums over the dough.
- To make the optional topping, cream the butter, add flour, sugar and cinnamon.
- Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
- Be careful not to let the bottom burn!
- Serve with lots of freshly-made whipped cream.
- If you like, you may also sprinkle rum or cinnamon over the fruit before baking.
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