Desscription
Ingredients
1/4 pound Butter
cup Sugar
1 Egg
1 tablespoon Sour cream
1 pch Salt (only if you use unsalted butter)
1 teaspoon Lemon peel
1 3/4 cups Flour
1 teaspoon Baking powder
2 cups Italian plums
6 tablespoons Butter
3/4 cup Flour
cup Sugar
1/2 teaspoon Cinnamon
Preparation
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NOTES:* A Bavarian plum delicacy for dessert – My mother and grandmother make this Bavarian specialty without a recipe; this recipe is from my mother, after I pressed her to write it down so I could make my own. It also includes variations from a few other folks that you might like to try.
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Roughly translated from Bavarian to German, this is Pflaumenkuchen, which, roughly translated from German to to English is Plum cake. However, Zwetschgen aren’t ordinary plums, a Datschi isn’t really a Kuchen, and a Kuchen is most definitely NOT a cake!
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This dessert is made of the slightly tart Italian plums, which are unfortunately only available at certain times of the year. Don’t try to make it with ordinary plums; they’re too sweet and too juicy.
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Yield: Fillsone round cake pan.
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* A Datschi may actually be made with any fruit; I happen to love it with Zwetschgen the best.
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* I don’t know this with Streusel on top, and never prepare it that way, but several of my acquaintances swear by it. Made with other fruit, I would be more likely to accept the Streusel.
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* If you want to make a cookie-sheet-sized Datschi, simply double the recipe.
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Difficulty: moderate.
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Time: 20 minutes preparation, 20 minutes baking.
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Precision: approximate measurement OK.
From: foodista.com
Copywrite: CC BY 3.0
