German Plum Cake
- 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.
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.
- Pastry Crust:
- 1/2 cup butter or soy margarine, cut into small pieces
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- pinch salt
- 1 teaspoon grated lemon peel
- 1/4 teaspoon ground cardamom
- 1 egg, beaten
- 2 tablespoons cold water
- Custard Mix:
- 1 cup milk
- 1 egg, beaten
- 1/4 cup low-fat sour cream
- 1 cup sugar
- Plum Topping:
- 2 pounds purple or red plums, halved and pitted (about 5 cups)
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup slivered almonds
- 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.