1/4 pound Butter
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
1/2 teaspoon Cinnamon
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.
Yield: Fillsone round cake pan.
* A Datschi may actually be made with any fruit; I happen to love it with Zwetschgen the best.
* 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.
* If you want to make a cookie-sheet-sized Datschi, simply double the recipe.
Time: 20 minutes preparation, 20 minutes baking.
Precision: approximate measurement OK.
Copywrite: CC BY 3.0