A Bavarian plum delicacy for dessert
My mother and grandmother make this Bavarian specialty without a recipe;
this recipe is from my mother, after I pressed her to write it down so I
could make my own.
It also includes variations from a few other folks that you
might like to try.
Roughly translated from Bavarian to German, this is
which, roughly translated from German to to English is
However, Zwetschgen aren't ordinary plums,
a Datschi isn't really a Kuchen,
and a Kuchen is most definitely \fBnot a cake!
This dessert is made of the slightly tart Italian plums, which are
available at certain times of the year.
Don't try to make it with ordinary plums; they're too sweet and too juicy.
Ingredients(Fills one round cake pan)
- 1/4 lb butter
- 1/3 cup sugar
- 1/2 tsp vanilla
(or use vanilla sugar)
- 1 egg
- 1 pinch salt
(only if you use unsalted butter)
- 1 tsp lemon peel
- 1 Tbsp sour cream
- 1 3/4 cup flour
- 1 tsp baking powder
- 2 cups Italian plums
- 6 Tbsp butter
- 3/4 cup flour
- 1/3 cup sugar
- 1/2 tsp cinnamon
In a large bowl, cream the butter, add the sugar (and vanilla), add the
egg, (salt,) lemon peel, and sour cream.
Mix the flour and baking powder, and add that.
Pit the plums, splitting them into halves or thirds.
Grease the pan and spread the dough.
Liberally spread plums over the dough, meat side up.
If the plums are sour (as opposed to just tart), sprinkle them lightly
To make the optional
Streusel topping, cream the butter, add flour, sugar and
cinnamon. Sprinkle over the plums.
Bake for 30-45 minutes in the middle rack at
Be careful not to let the bottom burn!
Serve liberally topped with freshly-made whipping cream.
A Datschi may actually be made with any fruit; I happen to love it
with Zwetschgen the best.
I don't know this with Streusel on top, and never prepare it that
way, but several of my acquaintances swear by it.
Made with other fruit, I would be more likely to accept the Streusel.
If you like, you may sprinkle rum or cinnamon over the fruit before baking.
Also, you might try substituting rum for the sour cream in the dough, or
just adding both.
If you want to make a cookie-sheet-sized Datschi, simply double the
20 minutes preparation, 20 minutes baking.
approximate measurement OK.
DEC Western Research Lab, Palo Alto, California
Recipe last modified: 21 May 86
From: kent@decwrl.DEC.COM (Christopher A. Kent)
Subject: RECIPE: Zwetschgendatschi -- Plum cake
Date: 29 Aug 86 05:28:56 GMT
Organization: DEC Western Research, Palo Alto CA
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