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Milk Street Recipe

Austrian Plum Cake (Zwetschgenkuchen)

1½ hours 10 minutes active

This simple cake showcases tangy-sweet summertime plums. Both red and black varieties works beautifully. Just make sure to choose ripe, medium plums that still have a little firmness; soft, ultra-juicy fruits will make the center of the cake wet and soggy. Italian prune plums are great, too; use the same weight. But since they are small, cut them into halves instead of quarters. Ripe but firm pluots, a plum-apricot hybrid, are another excellent alternative. The flavor and texture of this cake are best the day of baking, but leftovers can be stored overnight in an airtight container at room temperature.

Ingredients
  • 130

    grams (1 cup) all-purpose flour, plus more for pan

  • 107

    grams (½ cup) white sugar, plus 2 tablespoons for sprinkling

Directions
  1. 01
    Heat the oven to 325°F with a rack in the middle position. Mist the bottom and sides of a 9-inch springform pan with cooking spray, then dust evenly with flour; tap out the excess.

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