what I did today
You can tell that autumn is close approaching because this weekend we ended up with about 10,000 very ripe Damson plums from the in-laws' allotment garden (look halfway down the Wikipedia page for the history of this type of garden in Germany).
I always kind of dread Damson plum season, because Damsons are known as Zwetschge up here in the north, and Zwetschge (or the plural Zwetschgen) is a word I still have trouble pronouncing even after all these years of speaking German. You try getting your tongue around five consonants in a row and see how you fare. And these little plums are everywhere right now so you can't avoid talking about them. But that's OK, I'm used to having my husband and kids laugh their heads off every time I open my mouth.
One thing they don't laugh about, however, are my mad cake making skillz. So today I decided to use up the first of the plums by making a traditional German Zwetschgenkuchen - a plum cake.
This type of cake, a thin layer of slightly sweet yeast dough topped with fruit such as plums, apricots, apples, rhubarb etc. is very popular served with afternoon coffee.
I made the dough in my bread machine and then rolled it out on the baking sheet and topped it with the pitted, halved plums. After baking, the cake can be sprinkled with cinnamon sugar if desired, and tastes even better with a big dollop of sweetened whipped cream.
Preparing the cake for baking (yes, I ruined my nails pitting those plums!)
everything looks better sprinkled with a bit of sugar
Stay tuned because some time this week I'll be showing you what to do with the remaining 9,950 plums!