While plums can be found in stores throughout the year, in celebration of plum season I want to share a traditional German plum cake with you. Ā Depending on which region of Germany you’re in, it’s called Zwetschgenkuchen, Zwetschgendatschi, Quetschekuche or Pflaumenkuchen. Ā I know, they’re all tongue-twisters :)
Variations exist throughout Germany where some versions are made with a shortcrust pastry versus a yeast dough, some have streusel and some do not, some are round and some are rectangular. Ā But they all celebrate the plump, juicy, sweet European plum, also known as Italian plums.
Augsburg, a city in Bavaria northwest of Munich and one of the oldest cities in Germany, claims to have invented the original German plum cake, which they call Zwetschgendatschi. Ā It’s the city’s signature dish. Ā While variations exist even within Augsburg, the original version is made with shortcrust pastry and without any streusel.
The version we’re making today is my personal favorite and is typical of the area I’m from of Stuttgart in Baden-WĆ¼rttemberg. Ā It’s made with yeast dough and sprinkled with streusel and it can be found throughout Germany.
Zwetschgenkuchen typicallyĀ calls for Italian plums (aka, European plums) and they are the variety most ideal for cooking not only because of their texture but also because their flavor becomes more complex through cooking. Ā Italian plum season is short, usually from September through early October.
This type of Zwetschgenkuchen, as with the Augsburger style plum cake, is typically made on a Backblech (a baking sheet) versus in a springform, though many round versions exist as well.
We are fortunate to have several fruit trees on our property, including three ItalianĀ plum trees. Ā It’s amazing how much fruit one plum tree can produce, you don’t realize how much until you start picking!
Aren’t those plump purple globes simply gorgeous?
Ā 
I set a lofty goal of not letting any of the plums go to waste (very lofty, but I’m determined) and in the last two weeks I’ve been busy at work processing plums in every way I’ve been able to think of. Ā Our family is big into long-term food storage so I’ve also been doing a lot of canning. I’ve been canning plums halves, making plum butter, plum preserves, plum sauce, Chinese plum sauce, making homemade prunes (dehydrating) and freezing them.Ā Whew! Ā Next up I’m making plum leather.
Can you think of any other ways to put bulk quantity plums to use? Ā I’d love to hear them!
I’ve turned it into a family effortĀ and our 4 and 6 year old kids have been helping me cut and de-seed the plums. Ā So far we’ve processed over 150 pounds and there’s still a lot more to come!
So if you’re ever in the neighborhood and need some plum products, you know where to come!
This is the second batch of Zwetschgenkuchen I’ve made in the past two weeks and with as many plums as we still have left, I have a feeling it won’t be the last. Ā Over 150 pounds down and probably double that left to go, really I should just set up a plum products business ;)
Fruit- and yeast-based cakes are a German hallmark and this Zwetschgenkuchen is a perfect example. Ā It’s not overly sweet, has a touch of tartness to it, a small hint of cinnamon, and that luscious yeast dough.
This cake holds up well the next day or two and is even more flavorful as the juices from the plums penetrate the dough.
Let’s get started!
DissolveĀ the yeast into the warm milk and let is sit for 5-10 minutes until frothy. Ā (The pic below is before the frothy stage)
Place the flour, sugar and salt in the bowl of a stand mixer and pour in the yeast mixture, melted warm (not hot) butter, eggs and vanilla extract. Ā Give it an initial stir to combine the ingredients and then attach a dough hook and knead it on the bread setting (“2”) for 4-5 minutes.
The dough will be sticky but should hold together fairly well. Ā It will not be firm enough to knead into a ball, think of it more as a thick batter.
Cover it loosely with plastic wrap and set it in a warm, draft free place to rise for an hour or until about doubled in size.
Ā 
Generously butter a large jelly roll panĀ (at least 18 inches in length and 1 inch sides but even then the crust will be thicker than with the Backblech – see below) or, like I’m using and as pictured below, a German Backblech.
Backblechs are adjustable baking pans that are very common in Germany. Ā They’re fantastic because you can adjust them by sliding them in and out to any length you want clear down to a smaller square. Ā They’re really versatile. Ā The one I have I brought with me from Germany. Ā Virtually every sheet type of German cake calls for using a Backblech.
Here’s a similar if not the same Backbech on AmazonĀ and it’sĀ made in Germany.
Generously butter your Backblech or sheet pan and place the risen dough on it.
Use your hands to spread the dough out across the full length of the pan, pressing it up against the sides. Ā It’s yeast dough so it will resist, but just keep pushing it back into position the best you can. Ā Once you put the plums on it, those will help keep it in place.
Time for the plums!
The riper the plums the sweeter the cake will be. Ā However, if they’re overly ripe – meaning mushy – they’ll be even mushier on the finished baked product.
Cut the plums in half and remove the pits. Ā Then slice the plums in half again, slicing each plum into quarters.
Lay the plums close together in rows over the whole length of the dough on the sheet pan.
If you want your cake a bit sweeter you can sprinkle it *lightly* with sugar or cinnamon-sugar if you prefer more cinnamon. Ā I emphasize “lightly” because the more sugar you add the more watery the cake will be as the sugar liquifies during baking and your streusel will also “melt” in contact with it.
Set the pan in a warm place and let it rise for up to another hour.
Next it’s time to make the streusel. Ā Place all the ingredients in a medium-sized bowl and use your fingers to bring it all together. Ā Work with the mixture until it’s thoroughly combined and forms a rough sand and clumpy texture.
Sprinkle the streusel over the top of the cake.
Bake the cake on the middle rack of the oven preheated to 350 degrees for 30-35 minutes or until the top is golden.
Let the cake sit for at least 10 minutes before slicing to let some of the liquid set.
Slice the cake into squares.
A tool that I use that’s really handy and works like a charm forĀ sheet cakesĀ and many other things is the OXO Multi-Purpose Scraper & Chopper. Ā It glides right through without scratching up your pan.
Serve and enjoy!
Guten appetit!
Authentic Zwetschgenkuchen (German Plum Cake)
Ingredients
- 3 + pounds Italian plums ,cut into quarters, pits removed
- 1 cup warm milk , *start with 3/4 and add extra to the dough as needed
- 1 1/2 tablespoons dry active yeast
- 4 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 stick butter (1/2 cup melted but not hot)
- 2 eggs
- 1 teaspoon quality pure vanilla extract
- For the Streusel:
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter ,at room temperature
Instructions
- Dissolve the yeast into the 3/4 cup warm milk and let is sit for 5-10 minutes until frothy.
- Place the flour, sugar and salt in the bowl of a stand mixer and pour in the yeast mixture, melted warm (not hot) butter, eggs and vanilla extract. Give it an initial stir to combine the ingredients and then attach a dough hook and knead it on the bread setting ("2") for 4-5 minutes, adding the remaining 1/4 cup milk as necessary. (The dough will be sticky but should hold together fairly well. It will not be firm enough to knead into a ball, think of it more as a thick batter.) Cover it loosely with plastic wrap and set it in a warm, draft free place to rise for an hour or until about doubled in size.
- Generously butter a German Backblech extended to full length or a large jelly roll pan (at least 18 inches in length and 1 inch sides but even then the crust will be thicker than with the Backblech).
- Use your hands to spread the dough out across the full length of the pan, pressing it up against the sides. (It's yeast dough so it will resist, but just keep pushing it back into position the best you can. Once you put the plums on it, those will help keep it in place.) Lay the plums close together in rows over the whole length of the dough on the sheet pan. (If you want your cake a bit sweeter you can sprinkle it *lightly* with sugar or cinnamon-sugar if you prefer more cinnamon. I emphasize "lightly" because the more sugar you add the more watery the cake will be as the sugar liquifies during baking and your streusel will also "melt" in contact with it.)
- Set the pan in a warm place and let it rise for up to another hour.
- To make the streusel: Place all the ingredients in a medium-sized bowl and use your fingers to bring it all together. Work with the mixture until it's thoroughly combined and forms a rough sand and clumpy texture. Sprinkle the streusel over the top of the cake.
- Bake the cake on the middle rack of the oven preheated to 350 degrees for 30-35 minutes or until the top is golden.
- Let the cake sit for at least 10 minutes before slicing to let some of the liquid set. Slice the cake into squares and serve.
Notes
Nutrition
Pauline says
I am making my 4th ‘double batch’ of this Fantastic cake!
We are using our own plums. Today I am trying some of our defrosted and drained plums
I cannot praise this recipe enough!!!!
Kimberly Killebrew says
That is so wonderful, Pauline, I’m thrilled that this has become a regular, thank you! :)
Susanne F. says
This is the recipe I have been seeking for decades. I canāt believe I found your post. My husbandās family has been in mourning for this German Plum Cake since his grandmother passed away almost forty years ago. It was a family favorite, but she refused to teach anyone how to make it.
Since most recipes online donāt use yeast, it was never the same no matter what we tried. Today I have declared victory after making your version. I shall be sharing part of the cake with my in-laws, whom I think will be shocked and delighted. Iām also passing your recipe on to both of my adult daughters. This family treasure shall not be lost again. Thank you from our entire clan.
Kimberly Killebrew says
I am beyond delighted, Susanne, you’ve truly made my day, thank you! <3
PattieO says
Best yet. Used Italian plums but didnāt have enough so I made 1/2 with plums (I used a lot of fruit) and 1/2 with blueberries. WOW, wonderful. Will definitely make a regular of this recipe! Iāve tried others but this is the best.
Thank you, Iāve been looking a long time for a plum cake recipe like the one I grew up eating!
Kimberly Killebrew says
Fantastic, PattieO, I’m so glad you enjoyed it and appreciate the feedback, thank you!
melissa berendes says
what if u cant find the right kind of plums will any work?
Kimberly Killebrew says
Hi Melissa, other plums have so much liquid in them, they will result in a very wet cake. If you can’t find fresh Italian plums I would see if you can find them bottled and drain them well before using.
Amy Norton says
Other uses for plums: Plum Chutney! A very British solution, but a nice contrast to all the supersĆ¼Ćen Marmelade. It’s essentially a savoury jam, almost but not quite a pickle, eatenb with cheeses or meats. Jamie Oliver and Mary Berry have good recipes available online. Since I moved here (Kiel) a few years ago with my German husband, we have been introducing it to the locals (we also have a very productive plum tree).
Kimberly Killebrew says
Great idea, Amy, I love fruit chutneys!
Suzana says
Do you think it’s possible to half this recipe?
Kimberly Killebrew says
Hi Suzana, absolutely! Just adjust the sheet pan size accordingly.
Brita says
If to half the recipe, should the amount of yeast stay the same or shall i half it too? Thanks!
Kimberly Killebrew says
Hi Brita, you’ll half all of the ingredients, including the yeast. Happy baking!
Deirdre says
This is almost identical to my motherās recipe! Only the streusel turned out better! My mother always did things by feel never exact measurements so when she passed last year I was afraid this would be lost. Thankyou this was the only tradition I hadnāt mastered! She was from Frankfurt!
Kimberly Killebrew says
Wonderful, Deirdre, thank you! Yes, that’s often the challenge with trying to get those family recipes, often the cooks can’t even tell you how they do it! My heartfelt condolences for your loss and I’m happy you’ve been able to recreate your mother’s recipe and can enjoy that small piece of her legacy.
Mary Fox says
This was a real blast from the past for me. I had planned on making another cake for company but missed one ingredient. I found 2 large cans of Zwetschgen and thought, why not. How hard can it be? My mom used to whip these out ALL THE TIME! She made them with apples and other fruit too. She made them so often I got sick of them and wouldn’t eat them. I boycotted them so hard that I didn’t realize my kids didn’t remember them. (But we can’t have THAT!)
Anyway – Not only did this work like a dream, but the crust is even a little better. (Forgive me, Mom) Also, I’ve tried to make a streusel a couple other times without anything like the success your instructions generated.
You’ve retrieved for me a part of my children’s heritage that was not only almost lost, but forgotten. Thank you.
Note to other readers: I used a large wooden spoon to knead ‘by hand’. The plums, although WELL drained, left the center of the cake a LITTLE juicy, but it was perfect the next day. And I threw in a g.s. apple sliced very thin under the plums.
Kimberly Killebrew says
Wonderful! I’m thrilled you enjoyed this, Mary, and also appreciate the feedback about the canned plums, thanks so much!
Amanda says
Would it be possible to make a sourdough crust since it’s a yeasted dough?
Kimberly @ The Daring Gourmet says
Hi Amanda, sure, you can make this with sourdough.
Elsa Graessle says
My father was from a little village near Stuttgart (Obereisseheim?). I remember my mother making plum cake like this but I swear she used canned plums so she could make it at any time of year. Is this a possibility? My mother passed in 1968, so it has been at least 55 years since I have had plum cake. Would love to try your recipe but donāt want to waste the ingredients if I am not recalling this correctly. Thank you.
Kimberly @ The Daring Gourmet says
Hi Elsa, yes you can use canned plums if that is what you have on hand. Just drain them thoroughly before using them. Happy baking!
Joan Hearh says
Excellent recipe. Made it this past weekend and very pleased with how light the crust was. Recipe is a keeper.
Kimberly @ The Daring Gourmet says
Thank you, Joan, I’m so happy you enjoyed it!
Startravler says
So the cake will be a lot better if you add a full cup of sugar and two packets of yeast.. if your buying plums go for the black ones. An easy way to pat the dough into the pan, is after it rises, just flip and dump the bowel in the middle of the pan. After lifting the bowel use a rubber spatula to remove any dough left in the bowel if needed. Then grab a handful of flour and just dump it in the middle of the pile of dough. Start patting the dough towards the outside of the pan. Grabbing more flour as you go. The dough will not stick to your hands and it will pat out nicely. Don’t forget to let the dough rise again.
Gaby says
Can you freeze this plum cake?
Kimberly @ The Daring Gourmet says
Hi Gaby, we’ve had several readers report success with freezing it.
Frederic Selbach says
How do you make it by Hand
Kimberly @ The Daring Gourmet says
Hi Frederic, it will be a bit tacky to the touch, but knead it well and thoroughly like you would bread dough.