Zwetschgendatschi German Plum Sheet Cake Recipes

Steps:

• Crust: Whisk together all of the dry ingredients and the lemon zest (the zest is optional, but I love the flavor it adds). Create a well in the middle and add the eggs (and vanilla, if not using vanilla sugar), lemon zest and the butter. Knead with fingers to combine. Using the heels of your hand, knead until all the ingredients are combined. Optional: I use my food processor, and use short pulses to combine-- careful not to over mix. Generously flour the surface of the counter and the rolling pin, so the dough won't stick. Roll into a rectangle shape, to fit the quarter pan sheet. Place the parchment paper on top of the dough, set the pan on top and flip. (Some of the dough will break apart, but just piece it back together with your fingers. Chill in the refrigerator while you prepare the plums. With a paring knife, cut along the "seam" of each plum, then pull the fruit apart, removing the seed. I prefer to cut each half into quarters, not quite all the way through-- so that the plums fan into four pieces (it's the way my mother taught me, and it's how I continue to do it). Remove the crust from the fridge, and spread an even layer of jam. This step is optional, but I find that it helps to prevent a soggy crust. Begin layering the plums in even rows, overlapping them a bit, as they do shrink while baking. Brush melted butter over the plums and then generously sprinkle with cinnamon sugar. Bake at 400°F for about 30 to 40 minutes or until the edges of the crust are a golden brown, and the plums are golden and bubbly. Sprinkle an additional 2 to 3 tablespoons of cinnamon sugar. Allow to cool, ideally, until to room temperature. Serve with a dollop of freshly whipped cream (or vanilla ice cream). NOTE: I especially love a slice with my morning coffee!