Zwetschgenkuchen (Italian Prune Plum Cake) Recipe

Name: Zwetschgenkuchen (Italian Prune Plum Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE BASE AND FILLING:; 5-1/3 ounces, weight Butter, At Room Temperature; 6 ounces, weight Sugar; 1/2 whole Lemon, Zest Only; 1 whole Egg, At Room Temperature; 3/4 pounds, 2-1/8 ounces, weight Flour; 1-1/2 teaspoon Baking Powder; 3/4 teaspoons Salt; 6 tablespoons, 2 teaspoons, 4-5/8 pinches Milk, At Room Temperature; 3 pounds Italian Prune Plums, Pitted And Cut Into Sixths; Whipped Cream (Sweetened With Sugar And Vanilla), To Serve; FOR THE STREUSEL:; 3-5/8 ounces, weight Sugar; 3-5/8 ounces, weight Butter; 7 ounces, weight Flour; 1 pinch Salt

Servings: persons

FOR THE CAKE BASE AND FILLING:
5-1/3 ounces, weight Butter, At Room Temperature
6 ounces, weight Sugar
1/2 whole Lemon, Zest Only
1 whole Egg, At Room Temperature
3/4 pounds, 2-1/8 ounces, weight Flour
1-1/2 teaspoon Baking Powder
3/4 teaspoons Salt
6 tablespoons, 2 teaspoons, 4-5/8 pinches Milk, At Room Temperature
3 pounds Italian Prune Plums, Pitted And Cut Into Sixths
Whipped Cream (Sweetened With Sugar And Vanilla), To Serve
FOR THE STREUSEL:
3-5/8 ounces, weight Sugar
3-5/8 ounces, weight Butter
7 ounces, weight Flour
1 pinch Salt

1
For the cake base, cream butter, sugar, and lemon zest, then add the egg. Combine flour, baking powder, and salt and incorporate into the creamed mixture, along with the milk. Chill dough for at least 30 minutes. (Dough keeps 1 week in the refrigerator.)
2
Roll dough out on a floured surface and place on the bottom of an ungreased 11x17-inch cake pan (or a round pan of your choice), pressingly slightly at the edges to build up the sides of the cake.
3
Layer plum pieces to evenly cover the cake base. Sprinkle streusel (recipe follows) over top, and then bake at 350u00b0F for about 45 minutes, depending on the moistness and thickness of your cake and toppings. Serve with plenty of whipped cream that has been sweetened with vanilla and sugar.
4
Streusel: Cream together the sugar and butter, then mix in flour and pinch of salt. Streusel can be stored in an airtight container, refrigerated, up to one week. Press handfuls of the mixture together to form clumps of streusel before scattering over the cake.

2456

kcal

Calories

167

Fat

236

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CAKE BASE AND FILLING:, 5-1/3 ounces, weight Butter, At Room Temperature, 6 ounces, weight Sugar, 1/2 whole Lemon, Zest Only, and more.

Yes, Zwetschgenkuchen (Italian Prune Plum Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zwetschgenkuchen (Italian Prune Plum Cake)

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