PFLAUMENKUCHEN - AGNES' PLUM CAKE
My mom has been making this since I can remember. We always love it with a generous dollop of Schlagsahne - whipped cream. NOTE: Instead of using 2- 9 inch round pans, you can also make it in a 9x13 inch pan BUT you need to do some math and make about 2/3 of the batter. My photo is from when I forgot to reduce the batter and it's quite thick. Still tastes good, but needs to bake about 10 - 15 minutes longer. NOTE 2: Also known as Quetschentaart in Luxembourg - it's almost a national dish!
Provided by Carolyn Haas @Linky1
Categories Cakes
Number Of Ingredients 9
Steps:
- Wash, remove pits and cut plums into fourths. Set aside.
- Cream butter and sugar together till pale yellow.
- Add eggs and lemon extract. Beat together.
- Mix baking powder with flour; gradually add it to wet ingredients.
- Divide dough into two portions, pat each into a round 9 inch cake pan.
- Layer on top of base in a concentric circle. Sprinkle with cinnamon sugar and dot with butter. Bake in 350ยบ F. oven for 30 minutes or until dough is golden and firm.
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