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Zwetschgenkuchen (German Plum Cake)


Zwetschgenkuchen is a traditional fresh plum cake, thought to have originated in the town of Augsburg, Germany. It is made with fresh prune plums which are at their peak in late summer. Perfect for the afternoon coffee hour. Serve at room temperature, with a dollop of fresh whipped cream.


1/2 cup butter, room temperature
1/2 cup sugar
2 eggs
1 cup flour
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp almond extract
a large bag of purple Italian plums, cut in to wedges
1/2 cup sugar
1 tsp cinnamon


1. Mix butter and sugar. Add the eggs and mix again.

2. Separately, mix together the flour, baking powder, salt and almond extract.

3. Add the flour mixture to the butter mixture.

4. Prepared a pan with cooking spray and pour the thick batter in. Spread it out to make it even. I think you can really use any size pan, to be honest. The larger the pan, the thinner the cake will be.

5. Slice the plums, removing the pit in the process.

6. Layer the plum wedges on top of the batter in a pretty pattern. You can use whatever pattern you want, or no pattern at all.

7. Mix together the sugar and cinnamon and sprinkle it over the plums.

8. Bake the cake at 375 F (190 C) for 45 minutes and it’s ready to eat!

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