Description
German Plum Cake (Zwetschgenkuchen) is a classic Southern Swabian dessert featuring a soft yeast dough base, topped with juicy Italian plums and finished with a rich buttery streusel. This cake balances the sweet and tart flavors with a tender crumb and a crisp, crumbly topping, perfect for autumn or any time you crave a comforting fruit dessert.
Ingredients
Scale
Dough
- 3+ pounds Italian plums, cut into quarters, pits removed
- 1 cup warm milk (start with 3/4 cup and add extra to dough 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 dry active yeast into 3/4 cup of warm milk and let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Make the dough: In a stand mixer bowl, combine the flour, sugar, and salt. Pour in the yeast mixture, melted warm butter (not hot), eggs, and vanilla extract. Stir briefly to combine, then attach the dough hook and knead on bread setting “2” for 4-5 minutes. Add the remaining 1/4 cup milk as needed. The dough will be sticky and more like a thick batter than firm dough.
- First rise: Cover the dough loosely with plastic wrap and place it in a warm, draft-free area to rise until doubled in size, about 1 hour.
- Prepare baking pan: Generously butter a German Backblech or a large jelly roll pan (at least 18 inches long with 1-inch sides). This will help prevent sticking and give the cake the right thickness.
- Shape the dough: Using your hands, spread the sticky dough evenly across the full length of the pan, pressing it up against the sides. It will resist, but keep pushing it into shape. The upcoming plums will help hold the dough in place.
- Arrange plums: Lay the quartered plums close together in rows on top of the dough, covering the entire surface. Optionally, sprinkle lightly with sugar or cinnamon sugar for added sweetness, but use sparingly to avoid excess moisture during baking.
- Second rise: Let the assembled cake rise in a warm place for up to another hour.
- Make the streusel: In a medium bowl, combine flour, sugar, cinnamon, and room temperature butter. Use your fingers to blend until the mixture forms a rough, crumbly texture with clumps.
- Top with streusel: Evenly sprinkle the streusel mixture over the plums on the cake.
- Bake: Preheat the oven to 350°F (175°C). Place the cake on the middle rack and bake for 30-35 minutes, or until the streusel topping is golden brown.
- Cool and serve: Allow the cake to cool for at least 10 minutes so excess liquid sets. Slice into squares and serve warm or at room temperature.
Notes
- Originating from the southern Swabian region of Germany, this cake showcases the traditional yeast dough base characteristic of German baking.
- Use Italian plums for their perfect balance of sweetness and tartness—other plums may alter the final flavor and moisture.
- Be cautious with added sugar on top of the fruit to avoid excess liquid that can soften the streusel.
- The dough is sticky and soft, more batter-like, so work with wet or buttered hands to spread it easily in the pan.
- If you don’t have a Backblech pan, a similarly sized jelly roll pan works well.
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
