Zwetschgenkuchen (saxon Plum Cake)
Zwetschgenkuchen, also known as Saxon Plum Cake, is a traditional dessert from the Saxon cuisine. This delicious cake is made with fresh plums and a buttery, crumbly dough, creating a perfect balance of sweet and tart flavors.
Ingredients
- 500g plums, pitted and halved
- 200g all-purpose flour
- 150g unsalted butter, cold and cubed
- 100g granulated sugar
- 1 egg
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- Add the cold butter to the dry ingredients and use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
- Stir in the egg and vanilla extract until the dough comes together.
- Press the dough into the bottom of the prepared cake pan.
- Arrange the plum halves on top of the dough, pressing them in slightly.
- Bake for 40-45 minutes or until the crust is golden and the plums are tender.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve the Zwetschgenkuchen at room temperature and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Fat
- 10g
- Protein
- 3g
Supplies
9-inch round cake pan Mixing bowl Wire rack
Tools
Oven Baking sheet
Serving suggestions
Serve the Zwetschgenkuchen with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
Tips & tricks
For an extra burst of flavor, sprinkle the plums with a little cinnamon or almond flakes before baking.
Cost
$10