Zwetchgen Kuchen

This is such a simple recipe and the flavor is huge.

Zwetchgen kuchen. Start by mixing the margarine and 1 2 cup of sugar. Italian plum season is short usually from september through early october. 1 3 cup butter unsalted and melted. 1 2 cup butter room temperature 1 2 cup.

Add the eggs and mix again. To make the crust using a food processor fitted with a metal blade pulse the flour salt and 1 tablespoon of the sugar together. Perfect for the afternoon coffee hour. Crumble yeast into well and mix it with 1 tablespoon of sugar milk and some flour.

Separately mix together the flour baking powder salt and almond extract. Sift flour into a large bowl and make a well in the middle. Serve at room temperature with a dollop of fresh whipped cream. Zwetschgenkuchen is a traditional fresh plum cake thought to have originated in the town of augsburg germany.

It is popular as a summer cake and has different local labelings throughout germany austria and switzerland. 3 1 2 lbs damson plums. It is made with fresh prune plums which are at their peak in late summer. Zwetschgenkuchen pflaumenkuchen or zwetschgendatschi southern bavaria is a sheet cake or pie made from yeast dough or shortcrust dough that is thinly spread onto a baking sheet or other baking mold and covered with pitted zwetschgen plums.

4 cups all purpose wheat flour. Zwetschgenkuchen literally means plum cake zwetschgen plums and kuchen cake and is also known as pflaumenkuchen or zwetschgendatschi depending on the region. 1 teaspoon ground cinnamon.