Recipe: Zwetschgendatschi [edit]

Photo: Debby Arellano Farmer

Photo helpful? Yes No

See all photos...

Edited by: Debby Arellano Farmer

Related Blogposts

Bloggers, have you written about Zwetschgendatschi? Add a widget!

A Feast for the Eyes: “Bavarian Style Plum Galette with fig jam”

October 02, 2009

The only plums that I really enjoy are Italian Prunes (really, they're a plum). I've also read that they are called Stanley Plums. Maybe that's an East ...

full post | More from this user

Comments

You need to sign in or sign up to leave a comment.

Tags: Bavarian, Dessert, European, German

Yield: 1 servings

[edit] Ingredients

¼	pound Butter
⅓	cup Sugar
½	teaspoon Vanilla (or use vanilla sugar)
1	Egg
1	tablespoon Sour cream
1	pch Salt (only if you use unsalted butter)
1	teaspoon Lemon peel
1 ¾	cups Flour
1	teaspoon Baking powder
2	cups Italian plums
6	tablespoons Butter
¾	cup Flour
⅓	cup Sugar
½	teaspoon Cinnamon

[edit] Preparation

Step 1	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.
Step 2	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 with sugar.
Step 3	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 375 degrees F. Be careful not to let the bottom burn!
Step 4	Serve liberally topped with freshly-made whipping cream.
Step 5	NOTES:* 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.
Step 6	Roughly translated from Bavarian to German, this is Pflaumenkuchen, which, roughly translated from German to to English is Plum cake. However, Zwetschgen aren't ordinary plums, a Datschi isn't really a Kuchen, and a Kuchen is most definitely NOT a cake!
Step 7	This dessert is made of the slightly tart Italian plums, which are unfortunately only available at certain times of the year. Don't try to make it with ordinary plums; they're too sweet and too juicy.
Step 8	Yield: Fillsone round cake pan.
Step 9	* A Datschi may actually be made with any fruit; I happen to love it with Zwetschgen the best.
Step 10	* 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.
Step 11	* 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.
Step 12	* If you want to make a cookie-sheet-sized Datschi, simply double the recipe.
Step 13	Difficulty: moderate.
Step 14	Time: 20 minutes preparation, 20 minutes baking.
Step 15	Precision: approximate measurement OK.