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!
So happy to have found a recipe that tastes like my grandmother’s kuchen. She always used stewed prunes in her cake, but the crust and topping taste just the same. Thank you so much!!
Thank you, Lisa, I’m so glad you enjoyed it!
I am making my 4th ‘double batch’ of this Fantastic cake!
We are using our own plums. Today I am trying some of our defrosted and drained plums
I cannot praise this recipe enough!!!!
That is so wonderful, Pauline, I’m thrilled that this has become a regular, thank you! :)
This is the recipe I have been seeking for decades. I can’t believe I found your post. My husband’s family has been in mourning for this German Plum Cake since his grandmother passed away almost forty years ago. It was a family favorite, but she refused to teach anyone how to make it.
Since most recipes online don’t use yeast, it was never the same no matter what we tried. Today I have declared victory after making your version. I shall be sharing part of the cake with my in-laws, whom I think will be shocked and delighted. I’m also passing your recipe on to both of my adult daughters. This family treasure shall not be lost again. Thank you from our entire clan.
I am beyond delighted, Susanne, you’ve truly made my day, thank you! <3
Best yet. Used Italian plums but didn’t have enough so I made 1/2 with plums (I used a lot of fruit) and 1/2 with blueberries. WOW, wonderful. Will definitely make a regular of this recipe! I’ve tried others but this is the best.
Thank you, I’ve been looking a long time for a plum cake recipe like the one I grew up eating!
Fantastic, PattieO, I’m so glad you enjoyed it and appreciate the feedback, thank you!
what if u cant find the right kind of plums will any work?
Hi Melissa, other plums have so much liquid in them, they will result in a very wet cake. If you can’t find fresh Italian plums I would see if you can find them bottled and drain them well before using.
Other uses for plums: Plum Chutney! A very British solution, but a nice contrast to all the supersüßen Marmelade. It’s essentially a savoury jam, almost but not quite a pickle, eatenb with cheeses or meats. Jamie Oliver and Mary Berry have good recipes available online. Since I moved here (Kiel) a few years ago with my German husband, we have been introducing it to the locals (we also have a very productive plum tree).
Great idea, Amy, I love fruit chutneys!
Do you think it’s possible to half this recipe?
Hi Suzana, absolutely! Just adjust the sheet pan size accordingly.
If to half the recipe, should the amount of yeast stay the same or shall i half it too? Thanks!
Hi Brita, you’ll half all of the ingredients, including the yeast. Happy baking!
This is almost identical to my mother’s recipe! Only the streusel turned out better! My mother always did things by feel never exact measurements so when she passed last year I was afraid this would be lost. Thankyou this was the only tradition I hadn’t mastered! She was from Frankfurt!
Wonderful, Deirdre, thank you! Yes, that’s often the challenge with trying to get those family recipes, often the cooks can’t even tell you how they do it! My heartfelt condolences for your loss and I’m happy you’ve been able to recreate your mother’s recipe and can enjoy that small piece of her legacy.
This was a real blast from the past for me. I had planned on making another cake for company but missed one ingredient. I found 2 large cans of Zwetschgen and thought, why not. How hard can it be? My mom used to whip these out ALL THE TIME! She made them with apples and other fruit too. She made them so often I got sick of them and wouldn’t eat them. I boycotted them so hard that I didn’t realize my kids didn’t remember them. (But we can’t have THAT!)
Anyway – Not only did this work like a dream, but the crust is even a little better. (Forgive me, Mom) Also, I’ve tried to make a streusel a couple other times without anything like the success your instructions generated.
You’ve retrieved for me a part of my children’s heritage that was not only almost lost, but forgotten. Thank you.
Note to other readers: I used a large wooden spoon to knead ‘by hand’. The plums, although WELL drained, left the center of the cake a LITTLE juicy, but it was perfect the next day. And I threw in a g.s. apple sliced very thin under the plums.
Wonderful! I’m thrilled you enjoyed this, Mary, and also appreciate the feedback about the canned plums, thanks so much!
Would it be possible to make a sourdough crust since it’s a yeasted dough?
Hi Amanda, sure, you can make this with sourdough.
My father was from a little village near Stuttgart (Obereisseheim?). I remember my mother making plum cake like this but I swear she used canned plums so she could make it at any time of year. Is this a possibility? My mother passed in 1968, so it has been at least 55 years since I have had plum cake. Would love to try your recipe but don’t want to waste the ingredients if I am not recalling this correctly. Thank you.
Hi Elsa, yes you can use canned plums if that is what you have on hand. Just drain them thoroughly before using them. Happy baking!
Excellent recipe. Made it this past weekend and very pleased with how light the crust was. Recipe is a keeper.
Thank you, Joan, I’m so happy you enjoyed it!
So the cake will be a lot better if you add a full cup of sugar and two packets of yeast.. if your buying plums go for the black ones. An easy way to pat the dough into the pan, is after it rises, just flip and dump the bowel in the middle of the pan. After lifting the bowel use a rubber spatula to remove any dough left in the bowel if needed. Then grab a handful of flour and just dump it in the middle of the pile of dough. Start patting the dough towards the outside of the pan. Grabbing more flour as you go. The dough will not stick to your hands and it will pat out nicely. Don’t forget to let the dough rise again.
Can you freeze this plum cake?
Hi Gaby, we’ve had several readers report success with freezing it.
How do you make it by Hand
Hi Frederic, it will be a bit tacky to the touch, but knead it well and thoroughly like you would bread dough.