Zwetschgenkuchen ( German Plum Cake )
Recipe By: RNGROVR
From: Kaye Sykes
date: Thu, 16 Feb 95

Baking powder pastry:
6 tb cold, unsalted butter – in small cubes
1/2 c sugar
2 1/4 c sifted all purpose flour
1 tb baking powder
1 tsp salt
1/3 c cold milk
1 extra-large egg glaze/egg wash

Filling:
2 lbs plums pitted, quartered or
2 16 oz cans
1/4 c soft white bread crumbs (optional)
1/3 c sugar mixed w/ 1/2 t ground cinnamon
1 egg blended with 1tb milk
1 damson plums (or similar)
1 purple plums, drained well, pitted/halved

Preheat oven to 350 degrees F. Generously butter the bottom and sides of an 11 in. slip-bottom tart tin and set aside.

Dough: Cream the butter in a small mixing bowl on High speed for 2 to 3 min, until fluffy. With it still running, add the sugar 1 T at a time. Beat for another 2 to 3 min longer. By hand mix in the flour, baking powder and salt, then the milk, stirring after each addition only enough to combine. Press the pastry smoothly over the bottom and sides of the pan, brush with the egg wash and set aside.

Filling: If the plums seem juicy, scatter the bread crumbs over the pastry. Arrange the plums skin side down on the pastry shell in rows, fanning the quarters out an overlapping the plums slightly. ( If using canned, arrange hollow side down in concentric circles) Sprinkle with the cinnamon sugar. Set the tart on a baking sheet and bake in the lower portion of the oven for 40 to 45 min, until the pastry is GD&B (Golden Brown & Delicious) and the filling bubbly. Before cutting allow to cool to room temperature on a wire rack. To serve, loosen the tart from the sides of the pan and transfer (still with the bottom piece) to a round platter or cake stand and top with a dollop of whipped cream (pref. fresh).