German Plum Cake (Zwetschgenkuchen)
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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. 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. 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 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. 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.
Now let’s make the streusel topping. 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.
Serve and enjoy!
Guten Appetit!
For more delicious German desserts be sure to try our:
- German Apple Cake
- German Cheesecake
- Berliner
- Dampfnudeln
- Germknödel
- Cherry Marzipan Streusel Cake
- Gugelhupf
- Stollen
- Rhubarb Streusel Cake
- Pfeffernüsse
- Lebkuchen
- Zimtsterne
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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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
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.
Wonderful, Heidi, I’m happy you enjoyed it and appreciate the feedback, thank you!
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
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.
Fuer “baum reife” Zwetschgen wuerde ich nach Seattle fahren (von White Rock BC).
Would that be “essential” travel?
In my book it is, Mike! ;)
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.
I don’t have the large baking pan. Could I make this in round springform pans? If so, how many pans should I use?
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.
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!
Bitte bitte, Maia! Es freut mich, dass es dir geschmeckt hat!
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.
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.
I’m so glad you enjoyed it, Maria, thank you!
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
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.
YES, I just made it and the bottom is BLACK!!!!!!!! :( MUSHY on the inside and burned on the outside) 350 for 30 minutes.
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.
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?
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.
Can this be made with apples?
Hi Debbie, yes it can! It can be made with a variety of fruits.
Yes or blueberries too :-)
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?
Absolutely, Karen, just knead it by hand.
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!
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.
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.
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.
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!!!