Friday, September 14, 2012

Zwetschgenkuchen


Now that I have said goodbye to summer, I can fully embrace fall and the cooler weather. Basically, this means that it is time to bake!

So for starters, I made Zwetschgenkuchen. I know, some of you are stumbling over the word, "Zwetsch..ge.. WHAT?" Zwetschgenkuchen is German for plum cake which can also be called Zwetschgendatschi (go ahead, try to pronounce that one!).

When I lived in Germany, my landlady, Maria, (I told you about her in my post about baking bread ) made fruit kuchen (cake) almost daily, especially during the months when the fruit trees surrounding the house bore lots of fresh apples, plums, and cherries. If I could have bottled the scent that wafted through my little apartment while Maria baked, I'm pretty sure I would be a millionaire and retired by now.

Well, that didn't happen,but what did is Maria taught me how to make kuchen, which by the way, tastes just as wonderful as it smells.

Zwetschgenkuchen

6 tablespoons unsalted butter
1/2 cup sugar
1 egg
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk or cream
1 1/2 lbs.Italian prune plums

Cream butter. Add egg and sugar and mix till smooth.
Mix flour, baking powder, and salt together in a separate bowl.
Alternate adding some flour and milk to the creamed mixture until the dough is heavy but can still drop from a spoon.
Spread dough onto a greased jelly roll pan.
Cut plums in half and remove stone. Place halves, cut side up, on top of dough.

At this point, you can put streusel (recipe below) on top of plums or you can bake as is.

Bake at 400 degrees F for 40 minutes.
Remove from oven and sprinkle with sugar.
Let cool and then cut into squares.

Streusel

Melt 6 tablespoons of butter. Add about 1/2 cup sugar and 6 tablespoons of flour into butter. Add cinnamon (optional). Mix with a fork. This streusel is not crumbly; take a look at the photo below to see what I mean. You want to make sure it is thick but not too dry or too wet. Use hands to scatter mixture over the fruit.



*Notes
Zwetschgenkuchen should be eaten the same day it is baked for best flavor and texture. So invite some friends over for some coffee and enjoy!

♥

1 comment:

Sherri Farley said...

Kathi, I have truly enjoyed cruising around your lovely blog. The photos, the food, the wonderful baked goods and your dollys! Love your sense of humor too. You really had me going with the tiger and gorilla!! I love Scotland and have been lucky enough to visit there. Of all the places I have traveled to, Edinburgh has truly been my favorite place. The people are lovely, the country is picturesque, and of course, the rugged handsome men in kilts! We even have the same taste in authors. Thank you for stopping by and joining my blog. I look forward to trying some of your delicious recipes and seeing your future posts.
Sherri