Plum Cake - Zwetschgenkuchen

This is a classic German pastry and a delicious way to use all the plums that ripen in late summer. Actually a cross between a tart and a cake, the baked red plums give this treat a rosy appearance. Not an overly sweet dessert, it should be served with lots of fresh whipped cream.

Pastry
1/2 cup margarine or butter
2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
1/4 teaspoon ground mace
1 egg, beaten
2 tablespoons cold water

Topping
5 cups purple or red plums, halved and pitted
3/4 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1/4 cup slivered almonds

Prepare pastry: Cut margarine into flour, sugar, baking powder, salt, lemon peel and mace until mixture resembles fine crumbs. Mix egg and water, stir into flour mixture. Gather pastry into a ball, knead just until smooth, 5 or 6 times.

Press evenly on bottom and side of ungreased round layer pan, 9 x 1-1/2 inches. Place plum halves cut sides down and overlapping slightly in pastry-lined pan. Mix sugar, flour and cinnamon; sprinkle over plums.

Sprinkle with almonds. Bake in 375 degree oven until pastry is golden brown and plums are bubbly, 35 to 40 minutes. Serves 6.