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Omi's Zwetschgenkuchen


Zwetschgenkuchen is a German style plum cake that uses Zwetschgen also known as Italian Plums. Marsha McElligot's mom used a pie crust instead of a sweet dough which is most often the tradition with Kuchens.
By Marsha McElligott Published:

 

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Ingredients:

Muerbteig:
100 grams sugar or 1/2 cup
200 grams butter ( almost 2 sticks, remove 1 tablespoon )
300 grams flour or ( 2 1/2 cups)
1 Egg
1 Pinch of salt
1-2 Tbsp water

Filling:

8-10 Plums cut in quarters

Topping:
Sugar and butter
or a Streusal topping

2 tblsp butter
1/4 cup flour
2 tbsp sugar


printer friendly           Metric Conversion Chart

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King Arthur All Purpose White Flour
10 lb.

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pre heat oven to 350 degrees F

Directions:


1. Mix crust ingredients like you would traditional pie crust on cutting board or table.

Knead until mixed to form ball.

2. Roll out with rolling pin until about ½-cm to 1 cm thick.
 

The Zwetschgen (Italian Plums) The are dark purple and often more
torpedo shaped than round.

The "freestone" pit doesn't cling to the fruit which makes this plum a nice choice.

You can of course use a different Plum
like a Pflaumen, that is usually more available
at your grocery stores.

Directions:

1. Place pie crust in pie pan so that about 2 inches of the pie crust falls over the side of the pan all the way around then cover crust bottom with a light layer (2 tablespoons) of breadcrumbs.

2. In a bowl mix 3/4 cup sugar with flour and cinnamon. Then set the bowl aside. If your plums are not sweet add another 1/4 cup of sugar.

3. Split plums on one side and take out pits – place plums in sugar mixture and mix a little then let stand for 15 minutes till plums look a little juicy. Some of the sugar mix will remain dry and you will use it later.

4. Arrange open plums in a circle in pie crust – starting with an outside ring and making several rings to the center till all plums are used. Dot with butter.

5. To left-over sugar mixture add 2 tablespoons bread crumbs and mix together then sprinkle mixture over pie. Fold pie crust up to form a “rustic” edge of crust of about 2 inches all the way around the pie.

6. Bake 400 degree oven 35 – 45 minutes. Cover pie for last 5 minutes if necessary to prevent excessive browning.

By Marsha McElligott

 


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Bake in oven, on middle rack, at 350 F. for 15-20 min. Remove from oven and let sit.

 

 

 

 

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Last updated May 16, 2023