Zwetschgenkuchen ( German Plum Cake )
| Yield: | 1 Servings |
| Categories: | Fruits, Ethnic, German |
| Baking Powder Pastry: | ||
| 6 | tb | Cold, unsalted butter -- in |
| sm | Cubes | |
| 1/2 | c | Sugar |
| 2 1/4 | c | Sifted AP flour |
| 1 | tb | Baking powder |
| 1 | ts | Salt |
| 1/3 | c | Cold milk |
| 1 | Extra-large | |
| Egg glaze/egg wash | ||
| Filling: | ||
| 2 | # | |
| Pitted -- quartered.Or | ||
| 2 | 16 oz cans | |
| 1/4 | c | Soft white bread crumbs -- |
| (optional) | ||
| 1/3 | c | Sugar mixed w/ 1/2 t ground |
| Cinnamon | ||
| Egg blended with 1T milk -- | ||
| Damson plums. (or similar) | ||
| Purple plums, drained well | ||
| Pitted/halved |
Advertisement