Zwetschenkuchen Plum Cake
Indulge in the authentic flavors of Germany with Zwetschenkuchen, a traditional plum cake that’s as visually stunning as it is delicious. This lightly sweetened yeast-based cake is topped with rows of juicy, ripe Zwetschgen (Italian prune plums), creating a perfect balance of tender crust and tangy, caramelized fruit. A hint of warm cinnamon and a touch of brown sugar elevate the plums’ natural tartness, making each bite irresistibly flavorful. Ideal for late summer or early fall, this classic dessert is easy to prepare and serves as a perfect accompaniment to an afternoon coffee or tea. Serve it warm or at room temperature for a true taste of European baking, and don’t forget the option to top it with whipped cream or powdered sugar for a touch of decadence. Whether you're hosting a gathering or treating yourself, Zwetschenkuchen is the ultimate celebration of seasonal plums and rustic comfort.
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Recipe Information
Ingredients
- 400 g all-purpose flour
- 100 g granulated sugar
- 100 g unsalted butter
- 150 ml whole milk
- 7 g instant dry yeast
- 1 large egg
- 1 pinch pinch of salt
- 800 g ripe plums (Zwetschgen or Italian prune plums)
- 1 tsp ground cinnamon
- 1 tbsp brown sugar
Instructions
In a small saucepan, warm the milk gently until lukewarm (not hot). Add the sugar and yeast to the milk, stir, and let sit for 5-10 minutes until bubbly and foamy.
In a large mixing bowl, combine the flour and a pinch of salt. Add the yeast mixture, the softened butter, and the egg. Knead the dough by hand or with a mixer fitted with a dough hook until smooth and elastic. This should take about 8-10 minutes.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour or until it has doubled in size.
While the dough is rising, wash and pit the plums. Slice them into quarters or halves, depending on the size of the fruit.
Preheat your oven to 180°C (350°F). Grease a rectangular baking tray (approximately 30x40 cm) or line it with parchment paper.
Once the dough has risen, roll it out on a floured surface to fit your baking tray. Transfer the dough to the tray and stretch it gently to cover the base evenly.
Arrange the plum slices on top of the dough in overlapping rows, skin-side down. Sprinkle the plums evenly with cinnamon and brown sugar.
Bake the Zwetschenkuchen in the preheated oven for approximately 30 minutes or until the edges of the dough are golden and the plums are soft and slightly caramelized.
Allow the cake to cool slightly before serving. Enjoy it warm or at room temperature, optionally with a dollop of whipped cream or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 25.2 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 258 mg | 5% | |
*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.
