So this is what we do with Italian plums around here (besides just eating them :)) This recipe is from Gretel Specht, a very lovely German lady we met at a ranch in Colorado about 30 years ago. It often translates as plum cake, though this recipe is more of a plum tart. When I have looked at other recipes, there is the expected variation. My mother has made at least 15 Swedish apple pies in the past two years and not one has been the same.

1 stick butter
1 egg yolk
5 T sugar
1 1/4 cup flour
28 Italian plums

A beautiful zwetschgenkuchen, or plum tart made with Stillman’s Italian plums

Blend the above with your fingers or pulse in the food processor until it forms a ball. Spread dough in the bottom of a springform pan and pat up the sides and inch or so. Cut plums along seem, slicing not all the way through, into 8 sections. Layer plums as shown in my picture. Bake at 375 degrees one hour, then sprinkle with sugar and bake at 350 for 15 minutes. Sometimes mine does not need to cook all this time – just wait until the juice evaporates and the kuchen in brown.

You’ll see I used a tart pan with removable bottom 🙂

2 thoughts on “Zwetschgenkuchen

  1. i am german so i am hoping to get some italian plums, i love to make potatodumplings with plums inside and a butter cinnamon sauce besides the zwetschenkuchen

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