German Plum Cake Zwetschgenkuchen Recipe
Zwetschgenkuchen is a yeasted plum cake that’s very popular in Germany in late summer and autumn. It’s often served with afternoon coffee, sometimes even with a dollop of whipped cream. It’s similar to a Polish yeast cake, but the plums are arranged densely, almost on top of each other, which makes the cake very juicy.
Zwetschgenkuchen is the essence of German late summer: soft yeast dough literally weighed down with densely packed plums. Because the fruit is layered almost on top of itself, the cake stays incredibly juicy, with a gentle plum tartness balanced by sugar. It’s a cake that naturally fits into the “Kaffee und Kuchen” afternoon coffee-and-cake ritual so popular in Germany.
Chef's tips
Yeast likes warmth but not heat – the milk should be just lukewarm, otherwise the dough won’t rise. Arrange the plums densely, cut side up, slightly overlapping, because they will shrink during baking and release their juices. After baking, let the cake rest for at least 20 minutes so the fruit juices can soak slightly into the base and not run out when cutting.
How to serve
Serve it, of course, with a mug of strong coffee or tea – in many German homes this is standard for Sunday afternoons. It also tastes great with a dollop of whipped cream or a scoop of vanilla ice cream if you want a more “festive” dessert. It’s an ideal bake for visits from friends with children, because you can cut it into rectangles and serve as handy, hand-held portions.
Ingredients
- wheat flour type 450 or 550 - 400 g
- milk lukewarm - 200 ml
- fresh yeast or 7 g instant yeast - 25 g
- sugar for the dough - 80 g
- butter melted, cooled - 60 g
- egg plus 1 yolk - 1 piece
- salt - 0.5 teaspoon
- plums Italian prune plums, ripe - 800 g
- sugar for the plums - 2 tablespoon
- cinnamon - 1 teaspoon
- breadcrumbs for sprinkling the dough - 2 tablespoon
Preparation
- Gently warm the milk so it is lukewarm but not hot. Crumble the yeast into a small bowl, add 1 tablespoon of sugar and 3 tablespoons of lukewarm milk, mix and set aside for 10 minutes until foamy.
- Put the flour, remaining sugar and salt into a large bowl. Add the egg, yolk, melted butter and yeast starter. Pour in the remaining milk.
- Knead the dough by hand or with a dough hook for 8–10 minutes until smooth, elastic and pulling away from the sides of the bowl. If it is very sticky, add a little flour, but try not to overdo it.
- Cover the bowl with a cloth and leave in a warm place for 45–60 minutes, until the dough doubles in volume.
- In the meantime, wash the plums, cut them in half, remove the stones and cut each half again into two or three wedges lengthwise.
- Briefly knead the risen dough and roll it out or stretch it with your fingers on a baking tray lined with baking paper (about 30×40 cm). Set aside for 10–15 minutes to rise slightly.
- Sprinkle the base with breadcrumbs. Arrange the plums densely on the dough, skin side down, slightly overlapping. Sprinkle with 2 tablespoons of sugar and the cinnamon.
- Place in an oven preheated to 180°C (top and bottom heat) and bake for 30–35 minutes, until the edges of the dough are golden and the plums are soft and lightly caramelized. Let cool slightly before cutting.
Storage
Leftover cake keeps well for 1–2 days at room temperature, covered, or in the fridge if it’s very warm. Reheat briefly in the oven or toaster oven to refresh and bring back the just-baked texture.
