This cake (“Zwetschgenkuchen” in Northern regions) is a great favorite in Germany during plum season, and you will find it in pretty much every bakery. Another version uses yeast dough, rolled out to fill a baking sheet. It is not only succulent but beautiful, too.
2 cups flour
1/4 lb butter
1/2 cup sugar
pinch of salt
1 tsp. baking powder
Mix all ingredients and knead to a supple dough.
Thoroughly cool dough before baking (because of large butter content)
Roll out and line greased cake tin with it. Spring form works best. Cover sides of it, too.
2 lbs damson (purple) plums**
3/4 cup sugar with 1 tsp. cinnamon mixed in
1/2 cup chopped almonds
**These damson plums are hard to find fresh, especially in the South. Good substitute are canned Oregon whole purple plums, about 4 cans.
Pit and drain canned plums thoroughly.
Arrange in circle on dough, overlapping.
Make wide criss-cross pattern with left-over dough on top of plums.
Sprinkle with sugar mixture and almonds.
Bake in fairly hot oven (375 degrees) for about 30 minutes. Dough should be light brown, plums should bubble.
Cool before serving.