Description
German Plum Cake, or Zwetschgenkuchen, is a traditional southern German dessert featuring a soft yeast dough base topped with fresh Italian plums and a buttery cinnamon streusel. This cake is known for its perfect balance of fruity sweetness and crumbly topping, baked to golden perfection. Ideal for gatherings or a cozy treat, this recipe yields a moist and flavorful cake that showcases the classic flavors of Swabia.
Ingredients
Scale
Dough
- 3+ pounds Italian plums, cut into quarters, pits removed
- 1 cup warm milk (start with 3/4 cup and add extra 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
Streusel
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, at room temperature
Instructions
- Activate yeast: Dissolve the yeast into 3/4 cup warm milk and let it sit for 5-10 minutes until frothy, indicating the yeast is active.
- Prepare dough: In a stand mixer bowl, combine flour, sugar, and salt. Pour in the yeast mixture, melted warm butter, eggs, and vanilla extract. Stir initially to combine, then knead using the dough hook on bread setting for 4-5 minutes, gradually adding the remaining 1/4 cup milk as needed to form a sticky but cohesive thick batter-like dough.
- First rise: Cover the dough loosely with plastic wrap and place it in a warm, draft-free spot for about an hour or until it doubles in size.
- Prepare pan and spread dough: Generously butter a large German Backblech or an extended jelly roll pan (at least 18 inches long with 1-inch sides). Use your hands to spread the dough evenly across the pan, pressing it against the sides despite its resistance. The plums added next will help keep the dough in place.
- Arrange plums: Lay the plum quarters close together in rows all over the dough surface. If desired, lightly sprinkle with sugar or cinnamon-sugar for extra sweetness, but sparingly to prevent excess moisture.
- Second rise: Set the pan in a warm place again and let the assembled cake rise for up to another hour to develop more flavor and lightness.
- Make streusel: In a medium bowl, combine flour, sugar, cinnamon, and room temperature butter using your fingers. Mix until the mixture forms a rough, crumbly texture resembling coarse sand.
- Top with streusel and bake: Sprinkle the streusel evenly over the plum-topped dough. Bake on the middle rack of a preheated oven at 350°F (175°C) for 30-35 minutes, or until the top is golden brown and set.
- Cool and serve: Allow the cake to cool for at least 10 minutes before slicing to let the juices set and avoid sogginess. Cut into squares and serve warm or at room temperature.
Notes
- This recipe hails from the Swabian region of southern Germany, renowned for its delicious yeast-based cakes called Zwetschgenkuchen.
- Lightly sprinkling sugar on the plums is optional but be cautious to avoid making the cake too watery by using too much sugar.
- The dough is sticky and batter-like; do not expect a firm ball as with other bread doughs.
- Allowing the cake to rest before slicing helps with cleaner cuts and better texture.
Nutrition
- Serving Size: 1 serving
- Calories: 391 kcal
- Sugar: 30 g
- Sodium: 177 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 71 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 47 mg
