Ingrédients pour German Plum Cake
- 2 tablespoons unsalted butter, softened (for optional topping)
- ¼ cup granulated sugar (for optional topping)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- ½ teaspoon salt
- Lemon, Rind Of
- ¼ cup all-purpose flour (for optional topping)
- 2 teaspoons baking powder
- 1 ½ pounds Italian plums, pitted and halved (or other plum variety, adjust for juiciness)
- 1 teaspoon ground cinnamon (for optional topping)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this German Plum Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer German Plum Cake
- Preheat oven to 375°F (190°C). Grease and flour a 9-inch round baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the sour cream.
- Spread the dough evenly into the prepared baking pan.
- Arrange the pitted and halved plums on top of the dough, slightly overlapping.
- If making the optional topping, combine the softened butter, flour, sugar, and cinnamon in a small bowl. Mix until crumbly.
- Sprinkle the topping evenly over the plums (optional).
- Bake for 30-45 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the bottom to prevent burning.
- Let the cake cool slightly in the pan before serving. Serve warm with freshly whipped cream (optional) and a dusting of powdered sugar or cinnamon.
- Enjoy your delicious Zwetschgendatschi!
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
670g
Fat
527g
Carbs
137g
