Zwetschgenkuchen (Italian Prune Plum Cake)

• FOR THE CAKE BASE AND FILLING:
• 5-1/3 ounces, weight Butter, At Room Temperature
• 6 ounces, weight Sugar
• 1/2 whole Lemon, Zest Only
• 1 whole Egg, At Room Temperature
• 3/4 pounds, 2-1/8 ounces, weight Flour
• 1-1/2 teaspoon Baking Powder
• 3/4 teaspoons Salt
• 6 tablespoons, 2 teaspoons, 4-5/8 pinches Milk, At Room Temperature
• 3 pounds Italian Prune Plums, Pitted And Cut Into Sixths
• Whipped Cream (Sweetened With Sugar And Vanilla), To Serve
• FOR THE STREUSEL:
• 3-5/8 ounces, weight Sugar
• 3-5/8 ounces, weight Butter
• 7 ounces, weight Flour
• 1 pinch Salt

1. For the cake base, cream butter, sugar, and lemon zest, then add the egg. Combine flour, baking powder, and salt and incorporate into the creamed mixture, along with the milk. Chill dough for at least 30 minutes. (Dough keeps 1 week in the refrigerator.)
2. Roll dough out on a floured surface and place on the bottom of an ungreased 11x17-inch cake pan (or a round pan of your choice), pressingly slightly at the edges to build up the sides of the cake.
3. Layer plum pieces to evenly cover the cake base. Sprinkle streusel (recipe follows) over top, and then bake at 350u0b0F for about 45 minutes, depending on the moistness and thickness of your cake and toppings. Serve with plenty of whipped cream that has been sweetened with vanilla and sugar.
4. Streusel: Cream together the sugar and butter, then mix in flour and pinch of salt. Streusel can be stored in an airtight container, refrigerated, up to one week. Press handfuls of the mixture together to form clumps of streusel before scattering over the cake.

cake, weight butter, weight sugar, lemon, egg, ube, baking powder, salt, milk, italian prune plums, cream, streusel, flour, salt

Taken from tastykitchen.com/recipes/desserts/zwetschgenkuchen-italian-prune-plum-cake/ (may not work)