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Dorka's Plum Cake Recipe

This plum cake with a double crust was sent in by one of my dear Facebook fans, Dorka. She has kindly permitted me to share her Zwetschgenkuchen mit Keks-und Rührteig ... making a wonderful treat served with whipped cream

Ingredients:

• 2 ½ to 3 pounds Italian prune plums
• sugar 
• cinnamon 

Ingredients for Cookie Crust

• 2 cups all-purpose flour 
• ⅔ cup butter, room temperature 
• 6 tablespoons granulated sugar 

Ingredients for Cake Crust 

• 1 cup butter, room temperature 
• ¾ cup granulated sugar 
• 3 large eggs 
• 1 teaspoon vanilla extract 
• 2 cups all-purpose flour 
• 2 teaspoons baking powder 

Instructions:

1. Prepare the plums by cutting lengthwise on one side. Remove the pits. Now cut each half section once more lengthwise, but not all the way through. You should have one plum with four attached sections. (note: If you accidentally cut all the way through, that’s OK.) 
2. Preheat oven to 360F°  
3. Line a 16.5x16.5-inch cookie sheet with parchment paper.
4. To make the Cookie Crust, mix the flour, butter, and sugar together. 
5. Dump the mixture onto the prepared cookie sheet and, using your hands, press into an even layer. Pierce several times with a fork. 
6. Bake for 10 to 12 minutes, remove from oven, and let cool. 
7. Meanwhile, prepare the Cake Crust layer. 
8. Mix together, until creamy, the butter, sugar, eggs, and vanilla. 
9. Mix together the baking powder and flour. Add to the butter mixture and mix well. 
10. Spread dough over the baked Cookie Crust. 
11. Arrange the plums closely together on top.
12. Sprinkle with sugar and cinnamon.
13. Bake for 50 minutes. Remove from oven and let cool. 
14. Serve with whipped cream that's been stabilized with "Whip It" (or add 1 tablespoon powdered sugar for every cup of whipping cream)

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