German Plum Cake
Discover the delightful charm of German Plum Cake (Zwetschgenkuchen), a classic recipe that beautifully balances rich, yeasty dough with the naturally sweet-tart flavor of plums. This traditional treat features a soft, buttery base topped with rows of juicy, quartered plums sprinkled with cinnamon sugar and crowned with a golden, crumbly streusel. Perfect for late summer or early fall when stone fruits are at their peak, this cake is as visually stunning as it is delicious. With just 30 minutes of prep time and simple ingredients like all-purpose flour, instant yeast, and seasonal plums, this dessert is surprisingly easy to make. Serve it warm or at room temperature, paired with whipped cream or vanilla ice cream, for an indulgent afternoon coffee break or an elegant dessert for gatherings. Whether you call it Zwetschgenkuchen or German Plum Cake, this recipe is a must-try for anyone craving an authentic taste of Germany!
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 50 grams granulated sugar
- 7 grams instant yeast
- 120 milliliters whole milk
- 50 grams unsalted butter (softened)
- 1 egg (large)
- 1 teaspoon salt
- 800 grams plums (pitted and quartered)
- 0.5 teaspoon ground cinnamon
- 50 grams brown sugar (for streusel)
- 50 grams unsalted butter (cold, diced for streusel)
- 75 grams all-purpose flour (for streusel)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt for the dough.
Warm the milk to lukewarm temperature (around 38°C/100°F) and add it to the bowl.
Add the softened unsalted butter and the egg. Knead the mixture until a smooth, elastic dough forms. This can be done by hand or with a stand mixer fitted with a dough hook; it will take about 8-10 minutes.
Cover the dough with a clean kitchen towel and let it rise in a warm place for 60 minutes or until it has doubled in size.
While the dough is rising, wash, pit, and quarter the plums. Set them aside.
Preheat your oven to 180°C (350°F) and grease a 9x13-inch baking pan or line it with parchment paper.
After the dough has risen, roll it out into a rectangle that fits the prepared baking pan. Transfer the dough to the pan and gently press it to fit the corners and edges.
Arrange the quartered plums over the dough in rows, cut side up, slightly overlapping them.
In a small bowl, mix ground cinnamon with the brown sugar and set aside.
To make the streusel topping, combine the cold diced butter, all-purpose flour, and brown sugar in a bowl. Use your fingers or a pastry cutter to mix until the mixture forms small, pea-sized crumbs.
Sprinkle the cinnamon-sugar mixture over the plums, followed by the streusel topping.
Bake the cake in the preheated oven for about 35-40 minutes, or until the edges are golden brown and the streusel is crisp and lightly golden.
Remove the cake from the oven and let it cool in the pan for at least 15 minutes before slicing and serving.
Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!
Nutrition Facts
Calories |
3002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 2511 mg | 109% | |
| Total Carbohydrate | 486.8 g | 177% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 185.3 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 359 mg | 28% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2085 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
