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
Thank you so much , takes me back ❤️Have 2 sheets ready to bake
Hi Julie, I live in Dublin, Ireland and I am used to metric measures unfortunately.I have tried to click on the Metric button on yr recipe but it’s missing bits and pieces , see how much milk etc. would you please post the ingredients list in grams and liters? I tried the conversion myself other times but cups of liquid are different from cups of dry ingredients and depending on the type of liquid and solid ingredient u use (i.e. butter rather than flour)and it turned out a mess.I really love your recipe.If I was around, I’d come help with collecting your beautiful plums, they look like jewels!thank you for your help.luisa
Hi Luisa, I’ve added those conversions and they should all be showing now when you click on the “Metric” button. For the milk it’s 237ml but start with more like 177ml and add more as needed. Happy baking!
Hi Kimberly! Thank you soooo much for this fantastic recipe! And, all the others you share. Iam from Bad Reichenhall,Bavaria. My Mama would make this every fall, and we would patiently wait for it to come out of the oven. Your recipe sounds like the one Mama used to make. Well I have 2 pans waiting to rise and go into the oven. Followed the recipe to a “T”, but I added alittle lemon zest and juice mixed in with the sliced plums (couldn’t help myself; just love lemon). Looks perfect; 1/2 an hour more for the final rise, then into the oven they go. Thank you again. 🤗😀
Wonderful, Maria! Eating a slice of this cake is so nostalgic for me and takes me right back home – at least in my heart :)
I love this recipe. Thank you so much!
Thank you so much, Julie, I’m happy you enjoyed it!
Hello Kim,
I’m German, living in Canada. Have been baking Zwetschgenkuchen for over 50 years, and love the recipe of your yeast dough best. It’s richer and sweeter with less flour than the original recipe my Oma used.
Could you please provide the measurements of your baking pan. The length is 18 inches, but what is the with?
Thank You!
Thank you so much, Trudy! Mine is nearly 15 inches wide. But you can make the cake thicker or thinner depending on your personal preferences.
Like this recepie. Perfect for sunday cake.
Hi Kimberly;
I have not made this recipe yet but was on the hunt for it as I ate it as a teen when my sister-in-law’s Oma used to made it. OH MY, delicious. I have about 10Lbs of plums. NOT quite the scale you have, thankfully. Question for this recipe, would the dough and fruit hold up to freezing after it was baked? I realize everything is better fresh but would like to use the plums before they are too ripe.
Hi Gwenyth, I have not tried freezing this cake but I’ve had a couple of readers report that they’ve had success freezing it. Happy baking!
Yes this freezes very well my mom and oma made so much of it and froze it so it lasted longer, just let it thawon the counter. After freezing it has a littlemor juice bust taste is the same, a favorite in my household
I will start by saying I only changed one thing about this recipe.
I made it gluten free.
Since my daughter was diagnosed with celiac disease, I have been doing my best to make gluten free versions of her favourite treats.
We have had many failures, but this was not one of them!
I used Cup 4 Cup all purpose flour blend and it came out great!
I had to cover it half way through the baking time; as gluten free flour tends to brown a bit faster, and I didn’t want it to become too dark.
I took a chance on this recipe because the photo looked exactly like the cake we used to buy from our local German Bakery, so glad I decided to try it because the taste is exactly the same!
I will be making this every year during plum season.
Thank you for this amazing recipe!
That’s wonderful, Maria, I’m so glad you were able to successfully convert this to GF and that it was a hit – thanks so much for the feedback!
Had a recipe for open plum cake that did not call for yeast and misplaced it. Any suggestions?
Wondering if I can use small yellow plums in this recipe?
This is an amazing treat. My mom used to make this when we were kids. My hubby & I prepared it together. It is delicious. Just like mom made. I also enjoyed learning the history. Thank you for sharing.
Thank you, Alaska Maid, I’m so glad you you enjoyed it!
WOW, i just baked this, it is absolutely amazing recipe, I only reduce sugar by 1/4 cup personal preference, I follow the recipe exactly and it came out perfectly. One of the best recipes , thanks for sharing
I’m so glad, Geta, thank you very much!
Hi Julie,
I am looking for a recipe made by a bakery in town when we were kids. It was a bread recipe, light, fluffy, and buttery. It was made in a jelly roll pan, raised and then topped by a slightly sweet streusel. The dough itself was twisted in the pan and all twists butted up to each other and was maybe about 2.5 inches high. To eat this warm in the morning was such a delicious treat. The bakery is long gone unfortunately. Any idea what recipe this may have been? Thanks.
Hi Barbara, do an online search for “Streusel Hefezopf” and look at the images. Does that look anything like what you’re describing?
Thank you for posting this! My German Gram came from a family of professional bakers. Lucky for us, she lived with us. She was an early riser and baked very early in the day. Countless times we would wake up to the smell of something delicious in the oven. Plum cake was my favorite. In the summer when peaches were at their best, she would make a peach version. Plum cake (which is what we called it) is still my favorite.
For a cheaters version, a box of hot roll mix can be used for the base. Not as good as the original, but if you’re feeling lazy, it works well.
Hello! I would like to try to make this for the holidays, but I missed plum season. Would plum jam work as a substitute?
Thanks
Hi Karen, with just a layer of jam the cake will be quite dry, but from a flavor standpoint it would taste good.