Mit dem September kehrt langsam der Herbst ein. Draußen wird es kälter und das Bedürfnis nach deftigem Essen und/oder Kuchen steigt bei mir wieder. Was passt da besser als ein guter Zwetschgendatschi? Ich liebe ihn ja aber wenn er klassisch mit Hefeteig zubereitet wird kann es gerne mal etwas zeitaufwändig sein.
So kam ich auf den Zwetschgenkuchen vom Blech mit einfachem Rührteig statt Hefeteig als Basis. Vom Ergebnis bin ich hellauf begeistert und weiß nicht ob ich Zwetschgenkuchen nochmal mit Hefeteig backen werde da es dem Geschmack nichts ausmacht.
Rezept für schnellen, glutenfreien Zwetschgenkuchen vom Blech
ZUTATEN1kg frische Zwetschgen
200g Butter
150g Zucker
1 Päckchen Vanillezucker
15g Backpulver
5 Eier
Prise Salz
5-8 EL Milch
50g Zucker + 1 TL Zimt
ZUBEREITUNG
Die Zwetschgen waschen, halbieren, entkernen und auf jeder Seite leicht einschneiden. Die Butter, den Vanillezucker und Zucker cremig rühren. Die Eier einzeln unterrühren. In einer separaten Schüssel das Mehl mit dem Backpulver und Salz vermischen und in das Butter-Zuckermischung einrühren. Zum Schluss die Milch hinzugeben bis der Teig cremig aber etwas fest ist.
Ein großes Backblech mit Backpapier auslegen und den Teig reingeben und glatt streichen. Die Zwetschgenhälften in Reihen, leicht gestaffelt in den Teig drücken.
Im Ofen auf 180°C (Umluft: 160°C) für ca. 35-40 Minuten backen. Die 50g Zucker mit dem Zimt vermischen. Das Blech aus dem Ofen nehmen und sofort mit dem Zimtzucker bestreuen.
Im Ofen auf 180°C (Umluft: 160°C) für ca. 35-40 Minuten backen. Die 50g Zucker mit dem Zimt vermischen. Das Blech aus dem Ofen nehmen und sofort mit dem Zimtzucker bestreuen.
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