Yes, I know too many consonants and not enough vowels – but that is German for you! Here is a recipe my Mom would make frequently, when I was growing up. Recently I had beautiful organic plums that I wanted to use up and asked my Mom for the recipe. Now I can share it with you. It is not a very sweet dessert – I find American’s use way too much sugar in desserts anyway. This is best enjoyed with a nice cup of coffee. The batter is pretty thick, and plums are cut and placed on top of the batter and baked. A dusting of powdered sugar and this simple dessert looks attractive.
You could make a variety of Kuchen (Cake in German). Cherry (Kirschkuchen); Apricot (Marillenkuchen). Cherry is my all time favorite, however because they are so small they leave the pit in the cherries which complicated eating the cake – I remember accidentally biting down on a cherry pit, which was not pleasant. You could probably even use pineapple as a topping too.
Zwetschkenkuchen – Austrian Plum Cake
Serves 12
Ingredients
- 3 eggs
- 1 cup sugar
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1 tsp vanilla
- 3 Tbsp water
- 1 lb plums, cut in half
- powdered sugar
Directions:
Beat eggs and vanilla well, add sugar, beat, gradually add dry ingredients, add water, mix well. Pour into a greased 13x9x2″ baking dish. Press the plums (cut side down) on batter. Bake at 350 F for 20-35 minutes or until lightly browned. When cool, sprinkle with powdered sugar and cut into 12 squares.
