Try this Zwetschgenkuchen (also known as Pflaumenkuchen) recipe for a taste of Germany! This delightful German plum cake has a tender yeast dough, juicy plums, and a buttery streusel topping. Perfect for late summer and fall, it’s a comforting dessert with authentic German flavors.
Difficulty
Simple
Prep time
1 hour 30 minutes (including rising time)
Cooking time
What is Zwetschgenkuchen?
Zwetschgenkuchen, is also known as Pflaumenkuchen or Zwetschgendatschi. It is a traditional and very delicious German plum cake made with a yeast dough base and topped with fresh Italian plums and a delicious crumble.
This cake is usually made during the plum season, wich is in September and October. It’s baked on a sheet pan (Blechkuchen) and has a delicious balance of sweet and tart flavors.
I love this cake because it is very simple, but very good. It’s not too sweet, and its perfect cake for the German tradition of serving a piece of cake with coffee in the afternoon.
Why I Love This Recipe?
This German fruit cake recipe is very easy to make and shows the authentic taste of Germany.
The yeast dough rises to create a light, airy base. And the juicy plums and crumbly streusel topping add layers of delicious flavor and texture.
With its warm, comforting taste and smell, this cake is perfect for cozy gatherings, holiday treats, or just a special snack. You’ll feel like a true German baker as you prepare this beautiful, traditional dessert.
Key Ingredients & Substitutions for Zwetschgenkuchen
Italian Plums (Zwetschgen): These small, dark plums are the traditional choice for this cake, offering a tart, juicy flavor. If you can’t find Italian plums, you can use other firm plums, but avoid overly ripe or soft ones.
Yeast Dough: This provides the light, airy base typical of German cakes. You can substitute with a shortcrust pastry for a different texture.
Streusel Topping: Made with butter, sugar, and flour, streusel adds a sweet, crunchy layer. It’s optional but highly recommended.
Butter: Adds richness to both the dough and the streusel topping. Use unsalted for the best flavor.
Sugar: Granulated sugar sweetens the dough and streusel. Adjust to taste depending on the sweetness of your plums.
Equipment You’ll Need
Mixing Bowl: For mixing and proofing the dough.
Baking Sheet (Backblech): Traditional for German sheet cakes, providing an even bake.
Spatula: For spreading the dough and layering the plums.
Knife: For slicing the plums into quarters.
Stand Mixer (Optional): Useful for kneading the dough, though it can also be done by hand.
Step-by-Step Instructions for Perfect Zwetschgenkuchen
Step 1: Prepare the Yeast Dough
- Activate the Yeast: In a small bowl, combine 1 cup (240ml) of warm milk (about 110°F or 45°C) with 2 ¼ tsp active dry yeast and 2 tbsp sugar. Let it sit for 5-10 minutes until frothy.
- Mix Dough Ingredients: In a large mixing bowl, combine 3 ½ cups (420g) of all-purpose flour and ½ tsp salt. Add the yeast mixture, 4 tbsp melted butter, and 1 large egg.
- Knead the Dough: Knead by hand or with a stand mixer until smooth and elastic, about 10 minutes. The dough should be slightly sticky but pull away from the sides of the bowl.
- First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
Step 2: Prepare the Plums and Streusel
- Slice the Plums: Wash and pit about 1.5 lbs (700g) of Italian plums, then slice each into quarters.
- Make the Streusel: In a bowl, combine ½ cup (100g) sugar, ½ cup (115g) flour, and 4 tbsp (60g) cold butter. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
Step 3: Assemble the Cake
- Preheat the Oven: Preheat your oven to 350°F (180°C).
- Spread the Dough: After the first rise, punch down the dough and spread it evenly onto a greased baking sheet.
- Arrange the Plums: Place the plum slices in rows on top of the dough, slightly overlapping them for full coverage.
- Add the Streusel: Sprinkle the prepared streusel evenly over the plums.
Step 4: Bake the Cake
- Bake: Place the cake in the preheated oven and bake for 30-35 minutes until the edges are golden and the streusel is lightly browned.
- Cool and Serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature, optionally with whipped cream or a dusting of powdered sugar.
Expert Tips for the Best German Plum Cake
Use Italian Plums: Their slightly tart flavor is perfect for balancing the sweetness of the cake. If using other plums, adjust the sugar as needed.
Allow Dough to Rise Properly: For a light and airy base, ensure the dough has enough time to rise in a warm spot.
Customize the Streusel: Add a pinch of cinnamon or nutmeg to the streusel for an extra hint of warmth and spice.
Serving Suggestions
Zwetschgenkuchen is best enjoyed slightly warm with a dollop of vanilla gelato or ice cream and whipped cream or a sprinkle of powdered sugar. It pairs wonderfully with coffee or tea, making it an ideal treat for afternoon gatherings.
This cake also makes a lovely dessert for autumn celebrations, especially when plums are in season.
Make-Ahead and Storage
Make-Ahead: You can prepare the dough and allow it to rise overnight in the refrigerator. Let it come to room temperature before assembling the cake.
Storage: Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Zwetschgenkuchen freezes well. Wrap individual slices in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.