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Omi's Zwetschgenkuchen

Omi's Zwetschegenkuchen
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.
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Prep time: | Cook time: | Total time: | Yield: 8 slices , Serving size: 1/8 wedge | Calories per serving: 238 | Fat per serving: 7 gr | carbs per serving: 44 gr | protein per serving: 3 gr


One Pie Crust – your favorite recipe
1/4 cup fresh unseasoned bread crumbs
1 qt. Zwetschgen fresh Italian plums 1 and 1/2 lbs. about 12 medium
3/4 cup sugar
1 ½ Tablespoons flour
1 Teaspoon cinnamon (slightly rounded)
1 Teaspoon butter (slightly rounded)

printer friendly           Metric Conversion Chart


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.


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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