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"This is one of my husband's all-time favorite desserts," writes Lorraine Dyda from Rancho Palos Verdes in California. "The recipe was passed on to me by his mother, who was usually pretty hesitant to share recipes, but knew how much he loved this one. The cake is moist and tender with a streusel-like topping and is also good made with blueberries."
Nutritional Facts 1 piece (calculated without walnuts) equals 327 calories, 17 g fat (10 g saturated fat), 87 mg cholesterol, 234 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Viennese Plum Cake in Country Extra September 2008, p51
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Reviewed on May. 21, 2012 by M1222
Very tasty - even the picky eaters loved it. Will have to double the recipe next time though - it was gone in an hour!
Reviewed on Jul. 25, 2011 by donnal777
This cake was delicious, although the plums that I used were a little tart. I will definitely make it again, but next time I will use blueberries instead of plums
Reviewed on Sep. 10, 2010 by savanna2
I'm from Germany and this Pflaumenkuchen/ Plum Cake brought back Sunday afternoon Coffee and Cake Family get-together memories. We made it with Almond slivers in the topping, and also used tart cooked Apples, Peaches,Pears, and Cherries when in season. In a quick fix, i have used a Apple or Cherry Pie filling, even a can of drained Peaches, and it came out just as great. Try a scoop of Ice Cream or whipped Cream on top to make it really heavenly.
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