This authentic German Plum Cake recipe, known as Zwetschgenkuchen or Zwetschgendatschi, is made just the way you know and love it from Germany!Ā 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. Ā 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 RĆ¼hrteig.Ā Some have a streusel topping while others omit it.Ā And some people make them round and taller while others make them rectangular in the style known as “Blechkuchen” (sheet pan cake).Ā 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.Ā These are small and oval-shaped and are far meatier than their Asian plum cousins.Ā Fleshier with a lower moisture content is important because you want to have a moist cake, not a mushy cake.Ā 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. Ā Italian plum season is short, usually from September through early October, and Germans know how to seize the opportunity when it’s there.Ā So wait patiently for plum season and then hit your local farmer’s markets for some Italian plums.Ā 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.Ā When we moved to Virginia a few years ago we immediately got to work planting an orchard of fruit trees, including some Italian plums.Ā 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.Ā It’s made with yeast dough, which is more time-consuming than the simpler RĆ¼hrteig (shortcrust pastry) versions, but it’s far superior in my opinion.Ā This traditional version is also sprinkled with a streusel topping.Ā This Zwetschgenkuchen recipe is the way my Mutti and Oma made it and is typical of where I’m from in Baden-WĆ¼rttemberg, though this version is popular throughout Germany.Ā 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.Ā It has a nice balance between sweet and tart with just a touch of warmth from the cinnamon.Ā The riper the plums the sweeter the cake will be.
This German plum cake will keep for 2-3 days.Ā 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!Ā This recipe is also delicious using other stone fruits like apricots, peaches and nectarines.
Can You Freeze German Plum Cake?
Yes, you can.Ā 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.Ā 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. 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.
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.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!Ā 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, so keep that in mind too.
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.
Now let’s make the streusel topping. 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.
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
- PfeffernĆ¼sse
- 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
Dee Dee (My Midlife Kitchen) says
Ach! Meiner Vater liebt Pflaummenkuchen! :) My grandfather is from just south of Stuttgart (Grotzingen, bei Aichtal), and this was one of his favorites when my grandmother had access to fresh plums. To this day, my dad waxes poetic about his mom’s version. This looks incredible–I’ll have to share it with him!
Kimberly @ The Daring Gourmet says
Thanks, Dee Dee! Memories associated with food are often the best! :)
Angie | Big Bear's Wife says
Augsburg looks amazing and those plums are just perfect! I just adore your posts and recipes!
Kimberly @ The Daring Gourmet says
Thanks so much, Angie! :)
Kelly @ Nosh and Nourish says
I love how bright and vibrant these pics are!! And I need a big slice of that plum cake… ASAP!
Ginger Smith says
This recipe is definitely one I will make. It looks delicious and your photos are great.
Katie says
I almost can’t look at this whilst sitting at work as I have an insatiable desire to make and eat this right away as it is my all-time favourite German cake (or maybe a close second after Mohnstreusel). I will have to see if these plums are available in the shops here in Norway. Thanks for posting the recipe :0)
Kimberly @ The Daring Gourmet says
Hi Katie, greetings to Norway and I’m so glad you mentioned the Mohn Streuselkuchen! That’s one my favorites as well and I had written a note to remind myself to make it to post on my blog but completely forgot about it. Thanks for the reminder! :) You think you have it bad at work – it’s time for me to go to bed and now I have to lay here while my stomach rumbles for that Mohnkuchen :)
Kim Beaulieu says
My daughter’s best friend is from Germany. I should make this next time he comes by for dinner. He’d flip his lid. Great photos and fabulous recipe.
Gudrun says
Wow! That adjustable pan is something…never saw anything like it. I am going to buy one immediately. My mother used to make this cake, but with muerbe teig(I know that isn’t spelled right). Our plum tree did not survive our very cold winter last year, but I saw some at the supermarket. Now my mouth is watering….we always ate ours with whipped cream. Talk about gilding the lily, lol. My mother made this with peaches, too. You know, I had forgotten all about it until now. Thanks so much for the recipe.
Kimberly @ The Daring Gourmet says
Those Backblech’s are fabulous, Gudrun, yet another example of German ingenuity :) Yes, MĆ¼rbteig – that’s what I was referring to when I said some versions are made with shortcrust pastry. It’s delicious as well but I’m very partial to the wonderful flavor and texture of yeast dough. Same here, I make this recipe with peaches and apricots also. It’s a very versatile base cake recipe. So sorry to hear about your plum tree, I hope it recovers for next year! In the meantime, I hope you’re able to find some of these plums and enjoy a walk down memory lane with this cake!
Karyn @ Pint Sized Baker says
Wow! What an amazing dessert. I always learn something new when I stop by your blog. I love plumbs, but don’t think I can get these little Italian Plumbs here in West Virginia. I’ll keep looking for them, though, this sounds wonderful!
Debra A Attinella says
This plum tart looks so good – great dessert!
Roland Hagendorff says
I grew up with this amazing cake and many others from Germany that my immigrant parents from Hamburg brought to their American kitchen. This was always one of my favorites.
Kimberly @ The Daring Gourmet says
Mine, too, Roland. I love German fruit/streusel cakes in general, really nothing beats German baking :) Hopefully your parents brought some of those cherished family recipes with them to hand down.
Roland Hagendorff says
Hi Kimberly. Yes, between my Mother and two German Grandmothers I have learned to use most of their recipes. Thank GOD, Dr. Oetker baking ingredients are readily available because many of the recipes are in his well-worn German cookbooks.
Kimberly @ The Daring Gourmet says
That’s wonderful, Roland. I have several Dr. Oetker cookbooks myself and they’re always good :)
Brandy | Nutmeg Nanny says
Oh my gosh! It looks amazing. Germany is totally on our bucket list to travel to!
Erin @ Texanerin Baking says
This is my husband’s favorite fruit and favorite cake! He happened to see me opening this page and gasped. He also asked me to make this for him but I had to refuse due to German / American flour issues. ;)
Are Italian plums easy to find in stores in the US? He wants to know. :D
Kimberly @ The Daring Gourmet says
Perfect timing, Erin, because the plums are now in season! :) The Italian plum season is really short, generally September through early October, so it’s a small window of opportunity to grab them. It depends on the grocery store, but yes, you can find them there, especially at farmer’s markets. By the way, I just use regular all-purpose flour for this cake and it turns out perfectly. So I don’t think you have much of an excuse to deny your husband ;)
Gabriele H. says
Upon request, “Conrad & Adams Fruit LLC”, Grandview Wash. shipped 2 boxes for me to Baltimore (28pds for $ 23 each) – crisp & fresh like from the tree!! One less reason to be homesick …
vero garcia says
You can find now the german flour type 405 online, it’s now by law allowed to be imported
Renee - Kudos Kitchen says
Oh goodness. I’m so jealous of your plum trees, and I’m so jealous of your German plum cake! It’s simply stunning!!!
Jessica @Savory Experiments says
I had this at Ocktoberfest last year and feel in love. I can’t wait to try making it at home.
christine says
Those plums are gorgeous! This recipe sounds delicious. I’ve only baked w/ plums once and it was a crisp.