Zwetschgenkuchen Bavarian Plum Cake
Experience the warm, comforting flavors of Germany with this Zwetschgenkuchen, a traditional Bavarian Plum Cake that's as beautiful as it is delicious. Made with a soft, buttery yeast dough as the base, this dessert is crowned with layers of juicy, tart Italian plums (Zwetschgen), arranged in a stunning fan pattern. The cake is lightly sweetened with a sprinkle of sugar and a hint of cinnamon, allowing the natural sweetness and acidity of the plums to shine through. Perfect for late summer or early fall when plums are at their peak, this rustic treat is ideal for pairing with an afternoon coffee or serving as a delightful dessert. Serve it warm with a dollop of whipped cream or dusted with powdered sugar for the ultimate German baking experience. Keywords: Bavarian Plum Cake, Zwetschgenkuchen, traditional German desserts, plum recipes, fall baking.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 50 grams Granulated sugar
- 7 grams Active dry yeast
- 120 milliliters Whole milk
- 50 grams Unsalted butter (melted)
- 1 large Egg (room temperature)
- 1 pinch Salt
- 800 grams Fresh plums (preferably Italian or Zwetschgen plums)
- 1 teaspoon Cinnamon (optional, for topping)
- 2 tablespoons Granulated sugar (for topping)
Instructions
In a small saucepan, warm the milk until it is lukewarm (around 37-40°C or 100-105°F). Stir in 1 teaspoon of the sugar and sprinkle the yeast on top. Let it sit for 5-10 minutes until the yeast becomes foamy.
In a large mixing bowl, combine the flour, granulated sugar, and salt. Make a well in the center and add the melted butter, egg, and the activated yeast mixture.
Mix the ingredients together to form a dough. Knead the dough on a lightly floured surface for about 8-10 minutes, until it is smooth and elastic.
Cover the dough with a clean kitchen towel and let it rise in a warm spot for 1-2 hours, or until it doubles in size.
While the dough rises, wash and pit the plums. Slice each plum into quarters or halves, depending on their size.
Once the dough has risen, preheat your oven to 175°C (350°F) and grease a 30x40 cm (12x16 inch) baking sheet or similar-sized cake pan.
Roll out the dough on a lightly floured surface to fit the size of your pan. Transfer the dough to the prepared pan and press it out evenly, ensuring the edges are slightly raised to hold the fruit.
Arrange the plum slices on top of the dough in overlapping rows, skin-side down. You can fan them out slightly for a decorative effect.
Sprinkle the top with granulated sugar and cinnamon, if desired.
Bake the cake in the preheated oven for 30-35 minutes, or until the edges are golden brown and the plums are soft and juicy.
Remove the Zwetschgenkuchen from the oven and allow it to cool in the pan for about 10-15 minutes before slicing and serving.
Serve it warm or at room temperature, optionally with a dollop of whipped cream or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
2281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 406.3 g | 148% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 161.5 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 305 mg | 23% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1986 mg | 42% | |
*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.
