Zwetschgendatschi German Plum Sheet Cake Recipes

GERMAN PLUM CAKE

Steps:

• In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
• Mix the flour and baking powder and add that into the mixture.
• Grease the base of a round baking pan and spread the dough over the pan.
• Liberally spread plums over the dough.
• To make the optional topping, cream the butter, add flour, sugar and cinnamon.
• Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
• Be careful not to let the bottom burn!
• Serve with lots of freshly-made whipped cream.
• If you like, you may also sprinkle rum or cinnamon over the fruit before baking.

ZWETSCHGENDATSCHI (GERMAN PLUM SHEET CAKE)

Steps:

• Combine flour and baking powder in a large bowl. Mix in 1 cup sugar, vanilla sugar, and salt. Add 1 1/3 cups butter and eggs. Knead everything into a smooth dough. Shape dough into a ball, press flat, cover, and chill in the refrigerator 1 hour to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with butter.
• Cut halved plums in half again, without cutting all the way through, so they fan out.
• Roll pastry dough out on a lightly floured work surface. Line the bottom and sides of the prepared baking sheet with dough. Mix 2 tablespoons sugar and cinnamon together in a bowl.
• Arrange plums side by side on the pastry dough; very small plums should overlap. Dot plums with 2 tablespoons butter and sprinkle with cinnamon sugar and almonds.
• Bake in the preheated oven until pastry crust is lightly browned, 30 to 40 minutes. Remove from oven. Allow plum cake to cool, then cut into squares. Serve lukewarm or at room temperature.

BAVARIAN ZWETSCHGENDATSCHI - GERMAN PLUM SHEET CAKE RECIPE RECIPE - (4/5)

Steps:

• Crust: Whisk together all of the dry ingredients and the lemon zest (the zest is optional, but I love the flavor it adds). Create a well in the middle and add the eggs (and vanilla, if not using vanilla sugar), lemon zest and the butter. Knead with fingers to combine. Using the heels of your hand, knead until all the ingredients are combined. Optional: I use my food processor, and use short pulses to combine-- careful not to over mix. Generously flour the surface of the counter and the rolling pin, so the dough won't stick. Roll into a rectangle shape, to fit the quarter pan sheet. Place the parchment paper on top of the dough, set the pan on top and flip. (Some of the dough will break apart, but just piece it back together with your fingers. Chill in the refrigerator while you prepare the plums. With a paring knife, cut along the "seam" of each plum, then pull the fruit apart, removing the seed. I prefer to cut each half into quarters, not quite all the way through-- so that the plums fan into four pieces (it's the way my mother taught me, and it's how I continue to do it). Remove the crust from the fridge, and spread an even layer of jam. This step is optional, but I find that it helps to prevent a soggy crust. Begin layering the plums in even rows, overlapping them a bit, as they do shrink while baking. Brush melted butter over the plums and then generously sprinkle with cinnamon sugar. Bake at 400°F for about 30 to 40 minutes or until the edges of the crust are a golden brown, and the plums are golden and bubbly. Sprinkle an additional 2 to 3 tablespoons of cinnamon sugar. Allow to cool, ideally, until to room temperature. Serve with a dollop of freshly whipped cream (or vanilla ice cream). NOTE: I especially love a slice with my morning coffee!