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German Baking RecipeGerman Crumble Cake using Damson PlumsThis German baking recipe for Zwetschgendatschi is typically from Southern Germany. Although there is some discrepancy as to whether it actually originates from Bavaria or Schwaben.
Never mind, an original datschi must have a thick Streusel topping which is similar to a crumble topping. Streusel comes from the German word streusen, to scatter, which is how the topping is applied to the cake. Unfortunately this delectable German plum cake is only available during the late summer during the damson plum harvest. A friend of mine, however, normally bakes 2 or 3, cuts them into slices and freezes them. What a great idea when you are craving for a slice of this delicious moist cake. This German crumble cake is especially delicious when served slightly warm with some thick whipped cream. This German baking recipe will indeed impress your mother and mother-in-law. So don't hesitate, get baking! IngredientsFor 20 pieces:200g sugar Place the sugar, butter, a pinch of salt, flour, baking powder, cinnamon and egg in a bowl. With a hand mixer, using the dough hooks attachment, mix the ingredients to a soft dough. Take 2/3 of the dough, and with floured hands roll out the dough to fit a greased baking tray (40 x 30 cm). Make sure that the dough is pressed well into the corners. Place the remaining dough in a cool place for an hour. Meanwhile remove the stones from the damson plums and halve them.Prick the dough base with a fork and then scatter the breadcrumbs all over. Place the halved damson plums (with the cut side facing upwards) over the dough. Take the remaining cooled dough and break into crumbs and scatter over the layer of fruit. Bake in the middle of a pre-heated oven 180 degrees C for 40 minutes. Enjoy my German baking recipe for Zwetschgendatschi with a cup of afternoon coffee. Remember, if there are any slices left over, freeze them for another day.
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