CONNOLA'S GERMAN PLUM CAKE
1 ts Dry yeast
1 tb Warm Water
3 c Flour
3/4 c Sugar
1 1/2 tb Baking Powder
3/4 ts Salt
1 1/4 c Skim Milk
6 tb Melted butter
2 ts Vanilla
8 Plums; cut thin wedges
1/2 ts Ground cardamom
Dissolve yeast in warm water. Set aside. Combine flour, 1/2 cup sugar, baking powder and salt. Stir in milk, 5 tbs melted butter, vanilla and yeast. Shape dough into a rectangle about 1/2'; thick on a buttered cookie
sheet. Cover dough with plum wedges. Brush plums with remaining tbs of melted butter. Combine 1/4 cup sugar and cardamom. Sprinkle over top of cake. Bake at 375~ 30 to 40 min, or until center tests done.
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PFLAUMENKUCHEN (PLUM CAKE)
Categories: German, Ethnic
Yield: 16 servings
4 c Flour
3 Sticks butter or marg.
1 c Sugar
1 ts Salt
4 Egg yolks (save whites)
1 tb Vanilla
3 lb Purple plums (the little
Ones) approx.
Apricot or peach jam
make a dough from the first 6 ingredients, press into cookie sheet with your fingers, forming a rim. Spread thin layer of peach or apricot jam on top of dough. Now put your plums (which have been quartered) in rows on
the dough. Beat egg whites slightly and brush over plums, sprinkle two TBL of flour over egg whites. Bake at 375 degrees for 40 minutes. If too sour shake some powdered sugar on top.
This can also be made in the winter substituting apples for the plums.
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ZWETSCHGENDATSCHE (DAMSON PLUM TART)
250 g Flour (2 cups plus 3 1/2
-Tbsp)
30 g Fresh yeast (1 oz)
100 g Butter (7 Tbsp)
2 Eggs
1 pn Salt
3 tb Sugar
1/4 l Milk (1 cup plus 1 Tbsp)
1/2 Lemon [grated rind, I would
-think. K.B.]
Topping:
1 1/2 kg Damson plums, rinsed, pitted
-(3 1/4 lbs)
5 tb Sugar
1 tb Cinnamon
30 g Butter for greasing cookie
-sheet (2 Tbsp)
Plain breadcrumbs
Dough:
Prepare a yeast dough. Grease a cookie sheet and dust it with breadcrumbs. On it, roll out the dough to about finger thick. Along the edges, pull up the dough to form a rim. Top the tart with tightly arranged plum halves (at a slight angle). Dust with cinnamon, and bake at medium heat for 40 to 45 minutes. Once done, dust with sugar. Serves 4.
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German Recipes
http://www.recipesource.com/ethnic/europ鈥?/a>Anyone have the recipe for German plum cake?
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Categories: German, Ethnic
Yield: 16 servings
4 c Flour
3 Sticks butter or marg.
1 c Sugar
1 ts Salt
4 Egg yolks (save whites)
1 tb Vanilla
3 lb Purple plums (the little
Ones) approx.
Apricot or peach jam
make a dough from the first 6 ingredients, press into cookie sheet with
your fingers, forming a rim. Spread thin layer of peach or apricot jam on
top of dough. Now put your plums (which have been quartered) in rows on
the dough. Beat egg whites slightly and brush over plums, sprinkle two TBL
of flour over egg whites. Bake at 375 degrees for 40 minutes. If too sour
shake some powdered sugar on top.
This can also be made in the winter substituting apples for the plums.
GERMAN PLUM CAKE
1/2 c. butter
1/2 c. sugar
2 eggs
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. almond extract
Purple Italian plums, stones removed, cut into wedges (enough to cover top)
1/2 c. sugar
1 tsp. cinnamon
Mix well butter and 1/2 cup sugar. Add eggs. Mix together flour, baking powder, salt and almond extract. Add to above mixture. Butter 9 x 9 inch pan. Press plum wedges into top of batter that has been spread in pan. Sprinkle topping over plums. Squeeze a little lemon juice over plums if you have it. Bake 375 degrees 40 to 45 minutes.
German Plum Cake
/4 lb butter
1/3 cup sugar
1/2 teaspoon vanilla
1 egg
1 tablespoon sour cream
1 pinch salt (only if you use unsalted butter)
1 teaspoon lemons, rind of
1 3/4 cups flour
1 teaspoon baking powder
2 cups plums, pitted and sliced into thin wedges
For the topping
6 tablespoons butter
3/4 cup flour
1/3 cup sugar
1/2 teaspoon cinnamon
In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
Mix the flour and baking powder and add that into the mixture.
Grease the base of a round baking pan and spread the dough over the pan.
Liberally spread plums over the dough.
To make the optional topping, cream the butter, add flour, sugar and cinnamon.
Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
Be careful not to let the bottom burn!
Serve with lots of freshly-made whipped cream.
If you like, you may also sprinkle rum or cinnamon over the fruit before baking.
German Shensal Cake
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
2/3 cup white sugar
3/4 cup butter or marg.
grated rind of 1 lemon
1 egg
milk
1/2 tsp almond extract
3 1/2 cups peeled plums cut into thin wedges (or apples)
Combine first 4 ingredients. cut in the butter until quite fine.
Then add lemon rind. Beat egg lightly in a cup and add enough
milk to make 1/2 cup of liquid. Add almond extract and pour over
dry ingredients, tossing with a fork until a ball of soft dough is formed. If necessary add a few more drops of milk. Place dough in the bottom of an ungreased pan 9 X 13 X 2 inch flour
the bottom half way up the sides. Pat dough evenly onto the bottom and refrigerate while you prepare plums to arrange over the dough. Slightly overlap rows.
Shensal topping
1/2 cup flour
1/3 cup white sugar
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp each nutmeg and salt
4 tbsps. butter
Mix until crumbly. Sprinkle on top of plums. Bake at 375F
for 30 to 40 minutes. Cut in squares and serve with whipped
cream.
This is the recipe passed on down to me from my grandmother
from Germany. Enjoy.
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