Traditional German Plum Cake (Zwetschgenkuchen) Recipe

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.

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

1. 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.
2. 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.
3. 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.
4. 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

5. Slice the Plums: Wash and pit about 1.5 lbs (700g) of Italian plums, then slice each into quarters.
6. 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

7. Preheat the Oven: Preheat your oven to 350°F (180°C).
8. Spread the Dough: After the first rise, punch down the dough and spread it evenly onto a greased baking sheet.
9. Arrange the Plums: Place the plum slices in rows on top of the dough, slightly overlapping them for full coverage.
10. Add the Streusel: Sprinkle the prepared streusel evenly over the plums.

Step 4: Bake the Cake

11. 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.
12. 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.

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