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. Depending on which region of Germany you’re in, it’s called Zwetschgenkuchen, Zwetschgendatschi, Quetschekuche or Pflaumenkuchen. 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. 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. It’s the city’s signature dish. 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-Württemberg. It’s made with yeast dough and sprinkled with streusel and it can be found throughout Germany.
Zwetschgenkuchen typically 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. 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 Italian plum trees. 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?
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. 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. Whew! Next up I’m making plum leather.
Can you think of any other ways to put bulk quantity plums to use? I’d love to hear them!
I’ve turned it into a family effort and our 4 and 6 year old kids have been helping me cut and de-seed the plums. 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. 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. 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!
Dissolve the yeast into the warm milk and let is sit for 5-10 minutes until frothy. (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. 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. 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 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. 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. They’re really versatile. The one I have I brought with me from Germany. Virtually every sheet type of German cake calls for using a Backblech.
Here’s a similar if not the same Backbech on Amazon and it’s 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. 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.
Cut the plums in half and remove the pits. 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. 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. 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.
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. 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
Heidi Liersch says
I altered the recipe a bit to eliminate some of the sugar (the plums were nice and ripe) and I added eggs to my yeast dough plus used Quick Yeast. It worked out really good. Vanilla Sugar added an extra yum to the Streusel because that was what OMA used to add. I gave lot of it away to neighbors and the hard working folks at the bike shop in Golden. It froze really well so all in all a great recipe. It’s a keeper for sure.
Kimberly @ The Daring Gourmet says
Wonderful, Heidi, I’m happy you enjoyed it and appreciate the feedback, thank you!
Greg Kras says
My mom used to make this, and just sugar the plums on top or a bit of streussel, but the cake itself was moist, dense, and held together very well…. almost cheesecake-like. What cake variation/recipe would produce this outcome?
Thank you for the exquisite treat encouragement and ideas!
– Greg K
Anonymous says
So excited about making this recipe. It is in the oven now. Thank you for sharing this recipe, which is very similar to our Babi’s recipe.
Mike Volkens says
Fuer “baum reife” Zwetschgen wuerde ich nach Seattle fahren (von White Rock BC).
Would that be “essential” travel?
Kimberly @ The Daring Gourmet says
In my book it is, Mike! ;)
Patty Deffenbaugh Karber says
This brings back so many memories! Sunday afternoon noon with my Tante Gretche! Her family sent all the ingredients including the coffee from Germany. She grew her own plums. I’m now 63 and making for my own family. I had issues with the burning crust and peaches are going to be used.
Julie W says
I don’t have the large baking pan. Could I make this in round springform pans? If so, how many pans should I use?
Kimberly @ The Daring Gourmet says
Hi Julie, yes it will work in a springform, I just haven’t tried it so I’m not sure how many it will take. I’d say definitely at least two but you probably won’t have quite enough for a third one.
Maja Taylor says
Ganz Klasse, hat geschmeckt wie damals bei Omi. Bei meiner nächsten Reise bring ich auch ein Deutsches Backblech zurück. Danke für die Erinnerung und Deine super Tips!
Kimberly @ The Daring Gourmet says
Bitte bitte, Maia! Es freut mich, dass es dir geschmeckt hat!
GABY says
I MAKE THIS PLUM KUCHEN WITH A SWEET BASIC TART DOUGH AND PUT IT IN A ROUND SPRING-FORM BUTTERED PAN…AND USE A SPATULA TO SHAPE THE DOUGH INTO THE PAN. JUST USE THE OPENED UP PITTED PLUMS FROM THE OUTSIDE AROUND TO THE INSIDE OF THE ROUND PAN MAKING CIRCLES TO THE MIDDLE. YOU CAN SPRINKLE CINNAMON SUGAR ON TOP AND USE SLIVERED ALMONDS ON TOP.
Maria says
I wanted to make Zwetschgen Kuchen for quite a while and finally I made it today. It turned out fantastic, just like I used to have it in Germany from a local bakery. The bottom and sides were golden brown and firm, it was baked through. I followed your directions, although, I used only 3 cups flour and 1/2 cup sugar. I baked the Kuchen in 14 x 11 1/2” baking pan 1” deep. This recipe is definitely a keeper. I will be making it every fall when plums are in season.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Maria, thank you!
Kelly says
I made this and followed all the directions. After I baked it – the dough is very crumbly and doesn’t hold the cake together. What did I do wrong? Or what should I do differently
Mark Hofmann says
Fall ,2021 second plum season to try this recipe. I made sure the plums were ripe this year. But once again the crust next to the buttered black Kaiser german pan burned. Last year it burned at 30 min. and this year it burned at 20 min. Oven was set at 350 F. I think that the recipe should use shortening which will not burn at 350 degrees like butter will. Has anyone else have problems with a burned, black edge and bottom? I have to cut off the unateable black pastry.
Karen Newsome says
YES, I just made it and the bottom is BLACK!!!!!!!! :( MUSHY on the inside and burned on the outside) 350 for 30 minutes.
Heidi Liersch says
No problem with this burning, I think your oven might be off. Try a lesser temp. I baked it at 350 or even a few mins past 35 and my crust was really nice. It’s too bad it didnt work out for you, for me this recipe really worked out well.
Sarah says
For the second rise, you suggest a max of an hour. What do you think the minimum amount of time for the second rise should be?
Kimberly @ The Daring Gourmet says
Hi Sarah, it entirely depends on the temperature and humidity levels in the room. You’ll need to go by how it looks, when it’s visually risen/puffy.
Debbie Guitor says
Can this be made with apples?
Kimberly @ The Daring Gourmet says
Hi Debbie, yes it can! It can be made with a variety of fruits.
Diana Trottman says
Yes or blueberries too :-)
Karen Horbach says
This looks great, but i don’t have a dough attachment for my mixer. How can I work the dough without it? Can I just use the mixer blades or can I do it by hand?
Kimberly @ The Daring Gourmet says
Absolutely, Karen, just knead it by hand.
Leah C says
I haven’t tried this before or eaten it before, but I just tried it today and it was definitely a winner. Because I had no experience with the recipe, I kept it in the oven for the full 35 minutes because I was afraid the middle wouldn’t be cooked, but if I make it again I would probably just do 30 or even slightly less, as the edges ended up getting quite brown. It wasn’t overly sweet, but it was very rich and delicious. Thanks for sharing!
Elizabeth says
Have you ever frozen the plum kuchen? There are just the two of us and I really shouldn’t eat the whole thing at once. Also, in the fall when I have a big batch of these plums I cut them in half, remove the pit, and freeze as is. Then I can make kuchen anytime during the tear. I have found this to work well.
Kimberly @ The Daring Gourmet says
Hi Elizabeth, I have never frozen it but I know people who have. The streusel topping will be soft but other than that it should freeze okay.
Gagla says
I have been freezing this for years, as did my grandmother. I cut it into squares and place it into freezer baggies. It will be more moist when thawed but still super delicious. Especially when eating like they do in Germany with fresh made whipped cream.
Heidi Liersch says
I agree, it freezes very well. Today I took some out of the freezer and it was amazing. I couldn’t wait until it was really unfrozen, cut it into pieces and with a bit of frost they were great with coffee!!!