*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Usenet
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   lb           Butter
      1/3   c            Sugar
      1/2   t            Vanilla (or use
                         -vanilla sugar)
    1                    Egg
    1       T            Sour cream
    1       pn           Salt (only if you
                         -use unsalted butter)
    1       t            Lemon peel
    1 3/4   c            Flour
    1       t            Baking powder
    2       c            Italian plums
                         -----OPTIONAL STREUSEL TOPPING-----
    6       T            Butter
      3/4   c            Flour
      1/3   c            Sugar
      1/2   t            Cinnamon
   In a large bowl, cream the butter, add the sugar (and vanilla), add the
   egg, (salt,) lemon peel and sour cream. Mix the flour and baking powder and
   add that.
   Pit the plums, splitting them into halves or thirds.  Grease the pan and
   spread the dough.  Liberally spread plums over the dough, meat side up.  If
   the plums are sour (as opposed to just tart), sprinkle them lightly with
   To make the optional Streusel topping, cream the butter, add flour, sugar
   and cinnamon. Sprinkle over the plums. Bake for 30-45 minutes in the middle
   rack at 375 degrees F. Be careful not to let the bottom burn!
   Serve liberally topped with freshly-made whipping cream.
   *  A Bavarian plum delicacy for dessert -- My mother and grandmother make
   this Bavarian specialty without a recipe; this recipe is from my mother,
   after I pressed her to write it down so I could make my own. It also
   includes variations from a few other folks that you might like to try.
   Roughly translated from Bavarian to German, this is Pflaumenkuchen, which,
   roughly translated from German to to English is Plum cake. However,
   Zwetschgen aren't ordinary plums, a Datschi isn't really a Kuchen, and a
   Kuchen is most definitely NOT a cake!
   This dessert is made of the slightly tart Italian plums, which are
   unfortunately only available at certain times of the year.  Don't try to
   make it with ordinary plums; they're too sweet and too juicy. Yield: Fills
   one round cake pan.
   *  A Datschi may actually be made with any fruit; I happen to love it with
   Zwetschgen the best.
   *  I don't know this with Streusel on top, and never prepare it that way,
   but several of my acquaintances swear by it. Made with other fruit, I would
   be more likely to accept the Streusel.
   *  If you like, you may sprinkle rum or cinnamon over the fruit before
   baking. Also, you might try substituting rum for the sour cream in the
   dough, or just adding both.
   *  If you want to make a cookie-sheet-sized Datschi, simply double the
   : Difficulty:  moderate.
   : Time:  20 minutes preparation, 20 minutes baking.
   : Precision:  approximate measurement OK.
   : Chris Kent
   : DEC Western Research Lab, Palo Alto, California
   : Copyright (C) 1986 USENET Community Trust
   : kent@decwrl.DEC.COM    {ihnp4,ucbvax,decvax}!decwrl!kent
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