You are here: Home » Recipes » German Plum Cake German Plum Cake Recipe by Relish Contributor Yield 6 servings This cake is traditionally made with the tiny prune plums called zwetschgen in German, but you can use any variety of plums or even peaches. PrintEmail When using plums for this recipe, the coloring from the red skins runs into the custard, turning the surface of the cake a beautiful pink when it's baked. Ingredients Pastry Crust:1/2 cup butter or soy margarine, cut into small pieces1/2 cup all-purpose flour1/4 cup sugar1 teaspoon baking powder pinch salt1 teaspoon grated lemon peel1/4 teaspoon ground cardamom1 egg, beaten2 tablespoons cold waterCustard Mix:1 cup milk1 egg, beaten1/4 cup low-fat sour cream1 cup sugarPlum Topping:2 pounds purple or red plums, halved and pitted (about 5 cups)2 tablespoons all-purpose flour1 teaspoon ground cinnamon1/2 cup slivered almonds Instructions To make pastry: Using a pastry cutter or fork, cut butter into flour until crumbs form. Add sugar, baking powder, salt, lemon peel and cardamom and continue to cut in mixture until fine crumbs form. Mix egg and water; stir into flour mixture. Form pastry into a ball; knead just until smooth. Press evenly on bottom and side of ungreased 9-inch round or square cake pan with 1 1/2-inch-high sides. To make custard: Combine all ingredients in a medium mixing bowl. To make topping: Preheat oven to 375F. Place plum halves, cut sides down and overlapping slightly, in pastry-lined pan. Mix flour and cinnamon; sprinkle over plums. Sprinkle with almonds. Pour custard into pan. Bake 35 to 40 minutes until pastry is golden brown, custard is set and plums are bubbly.