Pit the plums, splitting them into halves or thirds. Grease the pan and spread the dough. Liberally spread plums over the dough, meat side up. If the plums are sour (as opposed to just tart), sprinkle them lightly with sugar.
To make the optional Streusel topping, cream the butter, add flour, sugar and cinnamon. Sprinkle over the plums. Bake for 30-45 minutes in the middle rack at 375 degrees F. Be careful not to let the bottom burn!
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.
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!
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.
Strictly Necessary Cookies
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.