Zwetschgenkuchen Plum Cake
Indulge in the rustic charm of Zwetschgenkuchen, a traditional German plum cake that's as comforting as it is delightful. Made with a soft, yeast-based dough that’s perfectly golden and tender, this cake showcases the sweet-tart flavor of Italian plums (Zwetschgen), arranged in beautifully overlapping rows. A sprinkle of cinnamon-sugar on top caramelizes during baking, adding a hint of spice and a subtle crunch. Whether served warm or at room temperature, this versatile dessert pairs beautifully with a dollop of whipped cream or a steaming cup of coffee. Perfect for late summer or early autumn, Zwetschgenkuchen is a celebration of fresh, seasonal plums and traditional baking. Try this irresistible German classic for your next dessert or coffee-hour treat!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 50 grams Granulated sugar
- 7 grams Instant yeast
- 150 milliliters Milk
- 60 grams Unsalted butter (softened)
- 1 piece Egg (large)
- 1 teaspoon Salt
- 800 grams Italian plums (Zwetschgen)
- 1 teaspoon Ground cinnamon
- 30 grams Granulated sugar for topping
Instructions
In a small saucepan, gently warm the milk until just lukewarm (about 37°C or 98°F). Do not overheat.
In the mixing bowl of a stand mixer, combine the flour, granulated sugar, instant yeast, and salt.
Add the lukewarm milk, softened butter, and the egg to the dry ingredients.
Using the dough hook attachment, mix the ingredients on low speed until a soft, elastic dough forms. This should take about 5-7 minutes. The dough should be smooth and slightly tacky but not sticky.
Cover the mixing bowl with a clean kitchen towel or plastic wrap and allow the dough to rise in a warm place for 1-1.5 hours, or until it has doubled in size.
While the dough is rising, wash the Italian plums and cut them in half. Remove the pits and cut each half into quarters. Set aside.
Preheat your oven to 180°C (350°F) and grease a 9x13-inch (23x33 cm) baking pan.
Once the dough has risen, punch it down to release the air and roll it out to fit the prepared pan. Transfer the dough to the pan, pressing it gently into the corners and edges.
Arrange the plum quarters on top of the dough in overlapping rows, pressing them slightly into the dough. The skin side should be facing down while the cut side faces up.
In a small bowl, mix the ground cinnamon with the remaining sugar for topping. Sprinkle this mixture evenly over the plums.
Bake the cake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the plums are tender and juicy.
Allow the Zwetschgenkuchen to cool slightly before serving. It can be enjoyed warm or at room temperature, optionally with a dollop of whipped cream on the side.
Nutrition Facts
Calories |
2449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 2095 mg | 91% | |
| Total Carbohydrate | 420.6 g | 153% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 168.2 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 331 mg | 25% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1874 mg | 40% | |
*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.
