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!
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
- 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
Diana Klipa says
so
So glad I found you,the Pflaum kuchen tasted like meine Oma’s.One question do you put
streusel on fruit then let it raise again or after.No matter it was superb.DANKE Ich komme aus Bad Windsheim, now live in michigan for many years
Kimberly @ The Daring Gourmet says
Thank you, Diana! You put the streusel on after it rises. It probably doesn’t matter much but it’s just that much less weight on top of the dough trying to rise. Bad Windsheim is right next to one of my most favorite German towns, Rothenburg ob der Tauber :)
Grace says
My mother in law came from Heutingsheim/Freiburg am Neckar and her kuchen is a bit different. She used a pie crust instead of yeast dough and then used farina and milk to cover the plums. I can’t read her recipe and as a result, haven’t had success in trying to duplicate it. Your recipe looks delicious and I will try it soon. I so enjoy reading and trying your recipes, especially the German ones.
Kimberly @ The Daring Gourmet says
Thank you, Grace, I hope you enjoy it. Is her recipe written in old German script or just faded? If it’s written in old German I can probably help with that if you can email me a picture of the recipe.
AJ Roberts says
Hi Kimberly,
This recipe sounds great! I recently tried this recipe with Granny Smith apples,(plums weren’t available at the store at the time), and it turned out excellent! I didn’t have one of your fancy German baking pans, I just used my trusty spring foil pan. Will be using plums the next time I try it.
Question, I understand about adding more sugar to the fruit will make it produce more liquid, but what about adding powdered sugar? Finer granules that cover more surface area? Just a thought.
Also, as an amateur wine maker, I’ve made several batches of plum wine which turned out great after aging, so there’s another idea to use for your huge bounty of plums!!!
Thank you very much for the recipe!
Kimberly @ The Daring Gourmet says
Thanks so much for the feedback, AJ! Powdered sugar “on” things tends to get a little pasty in texture when baked. A good alternative is to sprinkle the powdered sugar on “after” it’s baked and cooled down. That’s commonly done with pastries because in addition to contributing some extra sweetness it also looks pretty.
Annelene Elke Oaks says
Hi Kimberly your Zwetschgenkuchen looks delicious. I’m sure you know there are 2 different kind of Plums your’s look like the smaller ones they are oval in shape & smaller, perfect for Zwetschgenkuchen. the bigger ones are called Pflaumen and are more round. wish I could find the smaller ones here in our Area in Peoria ILLINOIS. would love to make a Zwetschgenkucken.
Jessica Smith says
This cake was super easy and delicious. It actually tasted even better on day 2 and 3, and then poof it was gone. Very light, great texture and taste. The only thing I would add is a dollop of whip cream! Just like they do in Germany.
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed it, Jessica, thank you! Agreed, I like it even better a day or two later as well after the juices have penetrated the dough.
Janet says
Thank you so much for posting this recipe. My dad was born in Swabia, so my Nebraska born mom had to learn how to make it. I have not had this cake since Mom passed away, but I’ll be looking for the special plums in the fall.
Kimberly @ The Daring Gourmet says
You’re welcome, Janet, I hope you enjoy this cake and that it brings back warm memories for you.
Hannah says
i made this cake yesterday and WOW! definitely going into my book of favourite recipes!!
here in australia it’s currently plum season, and our plum tree is producing ridiculous amounts, as usual. unfortunately we don’t have italian plums (i’m not actually sure what type of plums our tree produces; we have a couple grafts so several different types), but this cake still turned out beautifully. will absolutely make again :)
Kimberly @ The Daring Gourmet says
I’m so happy you enjoyed it, Hannah, thank you!
Susan Cohen says
My mother will be a hundred years old on October 30,2018. She was born in and grew up in Germany. On of her most fervent wishes is a to have a Pflaumenkuchen before she dies.I am disabled and yet i I would dearly like to honor her wish. I have called several bakeries in Washington DC to ask if they could duplicate the recipe 0ne of the problems is no can find European plums that make Pflaumenkuchen so special. Does anyone know of any bakeries which can make and ship a Pflaumenkuchen or know of a source where I could find these plums out of season?
diane says
Susan, in a comment above, someone mentioned a place in Washington state that shipped plums. Good luck and Happy Birthday to your mom.
Adriana says
I just did this cake as I ended up having too many plums to deal with, so I started digging up for recipes. It is amazing! I did not expect too much of a plum cake (I am a lover of chocolate cakes mostly and cheesecakes), but I am sooo surprised. It’s like this fruity-puffy-jelly-caramel like-spices exploding in your mouth. I must admit I also sprinkled on the plums a little ginger powder (about 1 teaspoon) and it’s just lovely. Thank you for sharing. Now it’s on my list to repeat and share with others.
Kimberly @ The Daring Gourmet says
Fantastic, Adriana, I’m so happy to hear that, thank you!
Barbara says
I’m not totally comfortable with working with yeast so I found a recipe in an old Betty Crocker cookbook for a Kuchen dough which works well for me. Regarding the juices absorbing into the cake and making it mushy, my grandfather a baker, who introduced me to Zwetchgenkuchen over 70 years ago, used to crumble up some cornflakes – not too much but a thin layer – and put them on top of the dough. They absorbed the juice and actually added a extra flavor to the overall kuchen. Maybe not authentic but it worked for us.
Kimberly @ The Daring Gourmet says
Thanks for the tip, Barbara!
michael bullers says
Have you got the metric conversion right as it say Kg of sugar and Kg of butter
Kimberly @ The Daring Gourmet says
Hi Michael, it looks like there’s an odd glitch in the conversion software at the moment, I’ve just added the grams manually for those ingredients. Thanks.
Linda says
I’m so excited to try your recipe…I have tried several other recipes over the years, trying to match my Swiss mom’s recipe, but haven’t found it yet. (By the way, my father was born in Germany, as were my brothers…I’m first American born, so German/Swiss cooking and especially baking is what I grew up with.) I have so many of my mom’s cookbooks (several Dr. Oetker) but not quite sure which recipe she used. Can’t wait to try yours! By the way, I have been freezing my Italian plums with great success for year. Quarter and pit them, lay flat on a cookie sheet and freeze, then put into freezer bags for baking throughout the year. (I don’t dip in lemon as suggested by another reader, and mine stay beautiful.) I really notice no difference between baking the fresh plums vs. from frozen, and no need to defrost them at all. Just arrange frozen quarters and pop into the oven with whatever recipe you are using!
Kimberly @ The Daring Gourmet says
Thanks for the tip, Linda. I’m going to freeze a bunch this year as well. Please let us know what you think of this cake when you try it!
Linda Henley says
Hi Kimberly, I’ve made your recipe several times now and it is wonderful…very close to what I recall my mother making. Although she didn’t do the crumble topping, but I think it makes it even more delicious. I have wrapped and frozen individual slices because a whole recipe is too much for 2 of us to eat in a few days. But I can grab a frozen slice and take it with me to work and in a short while it is just as wonderful as fresh baked. In fact, I think this kuchen actually gets better after being refrigerated and the crust becomes more moist. I LOVE this recipe and have shared it (link to your web page) on my Swiss-American Facebook group. Thank you so much!
Kimberly @ The Daring Gourmet says
That’s wonderful, Linda, I’m so happy to hear that and really appreciate the feedback, thank you! Warmly, Kimberly
Linda Henley says
I should have added…that it is now November and I just made it again using my frozen quartered plums…you cannot tell the difference from when I used the fresh plums! I still have several gallon bags in the freezer so this will become a regular treat throughout the winter!
Kimberly @ The Daring Gourmet says
That’s great to know, Linda, thanks for sharing! I froze at least a dozen gallon bags of plums from our Italian plum trees this year so I’ll be making more plum cake throughout the Winter as well! :)
Anonymous says
Finally found your recipe site !
Getting ready to make your Zwetschgenkuchen . I lived in Stuttgart/Degerloch for many years until we moved to Ulm .
Thanks for a great recipe site.
Danke schoen !
Helga
Kimberly @ The Daring Gourmet says
Bitte schön, Helga, I’m so happy you found us! :) Happy baking and I hope you enjoy the cake!
Cami Weyland says
Absolutely delicious!!! When I lived in Germany I used to go down to the bakery in my town this time of year and buy freshly baked plum cake with streusel. I just made this recipe and it brought back those memories. Thank you for sharing this wonderful recipe!
Kristen Finnemore says
These are my all-time favorite plums. So many memories are associated with them. I’ve never used the yeasted type cake base for plum kuchen. Something to add to the repertoire. Nom Nom.
Kimberly @ The Daring Gourmet says
Hi Kristen, I love both types but the yeast dough is my favorite. I hope you enjoy it, too. Happy baking! :)