This authentic German Plum Cake recipe, known as Zwetschgenkuchen or Zwetschgendatschi, is made just the way you know and love it from Germany! A yeast-based cake with juicy plums and a sweet streusel topping, this extraordinarily delicious cake is one of my very favorites and is the way my Mutti and Oma made it!
For more fruity German cakes be sure to also try our German Apple Cake, Rhubarb Streusel Cake, and while not exactly “cake,” our Apple Strudel is a must!
Depending on which region of Germany you’re in, German plum cake goes by a variety of names including Zwetschgenkuchen, Zwetschgendatschi, Quetschekuche or Pflaumenkuchen. Â I know, they’re all tongue-twisters! :)
Variations exist throughout the regions of Germany with some versions using a yeast dough while others use a shortcrust pastry known as Rührteig. Some have a streusel topping while others omit it. And some people make them round and taller while others make them rectangular in the style known as “Blechkuchen” (sheet pan cake). But whichever pastry crust is used, with or without streusel, and whether it’s round or rectangular, all of these versions showcase the plump, juicy, sweet European plums known as Italian plums.
Which Plums Do I Need to Make German Plum Cake?
To make proper German plum cake you really need Italian plums. These are small and oval-shaped and are far meatier than their Asian plum cousins. Fleshier with a lower moisture content is important because you want to have a moist cake, not a mushy cake. Italian plums are considered the most ideal for cooking and baking not only because of their texture but also because their flavor becomes more complex and delicious through cooking.  Italian plum season is short, usually from September through early October, and Germans know how to seize the opportunity when it’s there. So wait patiently for plum season and then hit your local farmer’s markets for some Italian plums. Alternatively you can also use frozen Italian plums; just be sure to thaw and very thoroughly drain them before using them.
We were so lucky to have our own Italian plum trees when we lived in Washington State. When we moved to Virginia a few years ago we immediately got to work planting an orchard of fruit trees, including some Italian plums. They’re not yielding a lot of fruit yet, but they’re getting there and I’ll be ready for them!
The version of German Plum Cake that we’re making today is my personal favorite. It’s made with yeast dough, which is more time-consuming than the simpler Rührteig (shortcrust pastry) versions, but it’s far superior in my opinion. This traditional version is also sprinkled with a streusel topping. This Zwetschgenkuchen recipe is the way my Mutti and Oma made it and is typical of where I’m from in Baden-Württemberg, though this version is popular throughout Germany. This type of Zwetschgenkuchen is typically made on a Backblech (a baking sheet) versus in a round springform and cut into squares for serving.
Like most German cakes, this German plum cake is not overly sweet. It has a nice balance between sweet and tart with just a touch of warmth from the cinnamon. The riper the plums the sweeter the cake will be.
This German plum cake will keep for 2-3 days. And although the streusel will get soft, the cake tastes even better the day after baking as the juices from the plums have time to penetrate the dough.
Can I Use Other Fruits?
You sure can! This recipe is also delicious using other stone fruits like apricots, peaches and nectarines.
Can You Freeze German Plum Cake?
Yes, you can. I generally recommend eating it within a couple of days but if you have more leftovers than you can manage, this can be wrapped and put in a freezer container for up to a month. Let it thaw in the fridge overnight.
German Plum Cake Recipe
Let’s get started!
Dissolve the yeast into the 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. Â 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. Â 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 large jelly roll pan (at least 18 inches in length and about 13 inches wide) or, like I’m using and as pictured below, a German Backblech if you have one (the one I’m using in the picture I brought with me from Germany).
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.
Time for the plums! The riper the plums the sweeter the cake will be.  However, if they’re overly ripe – meaning mushy – they’ll be even mushier on the finished baked product, so keep that in mind too.
Cut the plums in half and remove the pits. Â 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. Â 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.
Now let’s make the streusel topping. Â Place all the ingredients in a medium-sized bowl and use your fingers to bring it all together. Â 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 for sheet cakes and many other things is the OXO Multi-Purpose Scraper & Chopper.
Serve and enjoy!
Guten Appetit!
For more delicious German desserts be sure to try our:
- German Apple Cake
- German Cheesecake
- Cherry Marzipan Streusel Cake
- Gugelhupf
- Stollen
- Rhubarb Streusel Cake
- Pfeffernüsse
- Lebkuchen
- Zimtsterne
German Plum Cake (Zwetschgenkuchen)
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
Originally published on The Daring Gourmet September 8, 2016
Heather | All Roads Lead to the Kitchen says
Wow, I am so envious of your beautiful plum tree – amazing! And wow, this cake sounds scrumptious.
Brenda@Sugar-Free Mom says
I’ve not been to many countries but when hubby and I first got married we traveled to Europe and Munic Germany was our first stop! In fact I loved it more than traveling to Italy and I’m Italian! SO clean, such a beautiful place and these plums are gorgeous, what a cake!
Sandi (@fearless_dining) says
Our German friends were just talking about this plum cake they made. Looks delish!
Lauren Kelly Nutrition says
I love that you used plums, they aren’t used enough! And your pictures are beautiful!
Stephanie says
You totally have my mouth watering with these bars! Yum!
carrie @ frugal foodie mama says
Now that is a lot of plums! I am kind of jealous… and also not. ;) I hate to waste good fresh fruit too, so I know I would also be scrambling to find ways to preserve them.
This cake looks absolutely amazing! :)
Patricia @ Grab a Plate says
Oh, wow! I’m in awe of your culinary accomplishments with all your beautiful plums, and of course this lovely, lovely cake! We had a plum tree when I was a kid, but it didn’t yield as much fruit as yours :) How lucky you are to have them!
Laura at I Heart Naptime says
Oh my goodness, this plum cake looks extraordinary!
And I seriously had The Best food while I was in Germany, it was so delicious!
Justine | Cooking and Beer says
I think Germany has been and always will be one of my favorite countries! This cake is right up my alley!
Julie @ Texan New Yorker says
Those plums are just stunning! As is the cake :) My parents lived in Germany a loooong time ago (before they had kids), I’ll have to ask if they ever had this cake there!
Adriana Lopez-Martin says
I enjoy coffee cakes that have seasonal fruit, great idea to use plums that are now in season =)
Katerina @ diethood .com says
Oh my goodness!! I love everything about this cake!! YUM!!
Anonymous says
Where do you find the time, 150 pounds of plums, you must see them in your sleep. I see you dehydrated some. I did cherries after I read your post on all thing cherries, best dried cherries I ever had. I love the expanding pan now that looks like a winner. This looks delicious and as always your history and photoghaphy are beautiful. Wish I was your neighbor, but then you would not have had any plums.
Kimberly @ The Daring Gourmet says
I’ve been processing a couple of batches each day for the past week and a half. My kids help me slice and pit them and I put a batch in the dehydrator and a batch in the slow cooker (I’ve got two going at once). And in between I’ve done some more projects like Chinese plum sauce and plum butter. Also canning sliced plum halves so I can have the larger pieces to make more Zwetschgenkuchen and other desserts in the Winter :) We’ve been getting through them at a good pace at that rate. But I’ve found the best way to use up the most plums all at once is making plum sauce (like apple sauce). I add it to baked goods the same way I would add apple sauce for a source of fruit and a touch of natural sweetness. Plus it’s just a great addition to our long-term emergency food storage. Still looking for and discovering news ways to use them. And you bet, if you were my neighbor I would be more than happy to share the wealth! :)
Daisy says
What about a canned plum chutney?
Kimberly @ The Daring Gourmet says
That’s a great idea, Daisy, thanks! I regularly make chutneys with mangoes, apricots, pears, prunes and dates…it looks like I’ll be adding a plum chutney to the mix :)
Debra C. says
Oh my gosh your pictures are just gorgeous and I’m drooling looking at the cake! I used to have a friend in Sacramento who would always had an excess of plums. We would get together and make everything under the sun! Plum Jam was always one of those – I see youv’e made butter, but have you made jam? Might be a new idea, though pretty sure you have everything covered! :D
Kimberly @ The Daring Gourmet says
Plum jam for sure, Debra! I forgot to add that I made some plum preserves – less sugar, more fruit – as a filling for another German dessert. I should make some plum jam, too, thanks!