Zwetschgentorte (Plum cake)
This delicious recipe is simple and tastes like a cross between cake and cobbler. It’s moist and fruity with a crunchy top. I adapted it from a recipe by Marian Burros.
3/4 cup (150g) plus 1-2 tablespoons sugar
8 tablespoons (112g) unsalted butter
1 cup (114g) unbleached all-purpose flour, sifted (Type 550 flour)
1 teaspoon baking powder (double-acting)
about 20-30 prune/purple plums (Zwetschgen)
1 teaspoon ground cinnamon, or more if desired
optional: ground cardamon
Place rack in bottom third of oven. Preheat oven to 350°F (177°C).
With an electric mixer, cream together 3/4 cup (150g) sugar and the butter. Add the flour, baking powder, eggs, and salt and beat until mixed well. Place in a 9- or 10-inch ungreased springform pan. Arrange the plum halves on their sides on top of the batter. I can get three concentric circles in a 10-inch springform. Press lightly with palms of hands to push the plum halves slightly into the batter. Mix the cinnamon (and cardamon, if desired) with the remaining sugar and sprinkle over the top.
Bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. Remove and cool to room temperature or serve warm.
Makes 8 servings.