If you’ve ever dreamed of a cake that perfectly balances the sweet and tart flavors of fruit with a rich, tender dough, then this Zwetschgenkuchen (German Plum Cake) Recipe is about to become your new obsession. This classic German dessert features juicy Italian plums nestled into a soft yeast dough and finished with an optional buttery streusel topping, creating a slice of comfort and history that’s as inviting as it is delicious. Whether you’re already a fan of plum desserts or looking to try something delightfully new, this recipe brings a taste of a cherished tradition straight to your kitchen table.
Ingredients You’ll Need
Getting the ingredients together for this Zwetschgenkuchen (German Plum Cake) Recipe is wonderfully straightforward, making it easy to focus on the rewarding process of baking. Each element plays a key role, from the yeast that gives the dough its light rise to the vibrant plums that provide a burst of flavor and color.
- 2 1/2 cups all-purpose flour (for dough): This forms the foundation of the soft, springy dough essential for the cake’s texture.
- 1/4 cup granulated sugar (for dough): Adds a touch of sweetness to balance the plums’ tartness.
- 1/2 tsp salt: Enhances flavor and strengthens the dough’s structure.
- 1 packet active dry yeast (about 2 1/4 tsp): The magic ingredient for a tender, airy base.
- 3/4 cup lukewarm milk: Activates the yeast and contributes to the dough’s softness.
- 1 egg: Adds richness and helps bind the dough.
- 1/4 cup unsalted butter, softened: Lends a silky texture and deeper flavor.
- 2 lbs Italian plums (Zwetschgen), halved and pitted: The star of the recipe, these plums deliver the perfect balance of sweetness and tartness.
- 1 tbsp sugar (optional, for sprinkling): Provides a hint of caramelized sweetness on top.
- 1/2 tsp cinnamon (optional): Adds a gentle warmth that complements the plums beautifully.
- 1/2 cup all-purpose flour (for streusel): Creates the crumbly topping that adds texture and richness.
- 1/4 cup granulated sugar (for streusel): Sweetens the streusel for a delightful contrast.
- 1/4 cup unsalted butter, cold and cubed (for streusel): Essential for the streusel’s tender, crumbly texture.
How to Make Zwetschgenkuchen (German Plum Cake) Recipe
Step 1: Activate the Yeast
Start by mixing the lukewarm milk with the active dry yeast and a tiny pinch of sugar. Let this rest for about 5 to 10 minutes until it becomes foamy and bubbly. This little waiting game confirms that your yeast is alive and ready, which is a crucial step in getting a beautifully risen dough.
Step 2: Prepare the Dough
In a large bowl, blend the flour, sugar, and salt. Then, add in your yeast mixture, egg, and softened butter. Knead everything together until you get a smooth and elastic dough. Whether you’re using your hands or an electric mixer, this step typically takes around 8 to 10 minutes by hand or 5 minutes by mixer. Don’t rush it—the kneading develops the gluten, making the dough beautifully chewy and soft after baking.
Step 3: Let the Dough Rise
Once kneaded, cover your dough and let it rest in a warm spot until it doubles in size, which usually takes about an hour. This patient pause gives the yeast time to work its magic, transforming your dough into the perfect base for this Zwetschgenkuchen (German Plum Cake) Recipe.
Step 4: Prepare the Plums
While your dough is rising, wash the Italian plums, then halve and pit them. This prep work not only saves time but also gets you ready to assemble the cake right when the dough is ready. The fruit’s freshness is key to achieving that juicy, flavorful topping.
Step 5: Make the Streusel Topping (Optional)
If you’re adding the streusel topping, mix the flour and sugar in a small bowl first. Then, rub in the cold, cubed butter using your fingers until the mixture looks crumbly. This streusel adds a buttery crunch that perfectly contrasts with the soft plums and fluffy dough.
Step 6: Assemble
Preheat your oven to 350°F (175°C). Roll out your risen dough and press it evenly into a greased or parchment-lined baking dish. Next, arrange the plum halves tightly in rows, placing the skin side down and slightly overlapping for that classic look and dense fruit coverage. Sprinkle with the optional sugar and cinnamon, then scatter your streusel on top if you made it.
Step 7: Bake Until Golden
Bake your Zwetschgenkuchen (German Plum Cake) Recipe for 35 to 40 minutes. You’ll know it’s done when the edges are golden brown and the plums have softened nicely. The aroma filling your kitchen at this point is going to be absolutely irresistible.
Step 8: Cool and Enjoy
Let the cake cool slightly before slicing to let the flavors settle. This cake truly shines when enjoyed warm, especially with a dollop of whipped cream or a scoop of vanilla ice cream to elevate your slice from delicious to unforgettable.
How to Serve Zwetschgenkuchen (German Plum Cake) Recipe
Garnishes
A simple dusting of powdered sugar adds a delicate sweetness and elegant look to your Zwetschgenkuchen (German Plum Cake) Recipe. For a truly indulgent experience, a spoonful of freshly whipped cream or a scoop of vanilla ice cream offers a cool, creamy contrast to the warm fruit and crunchy streusel. Fresh mint leaves can also add a pop of color and a refreshing note.
Side Dishes
This cake pairs beautifully with a hot cup of coffee or a fragrant herbal tea, making it perfect for afternoon gatherings or cozy dessert moments. For a heartier meal, serve alongside a mild cheese plate or a bowl of fresh berries to complement the cake’s fruity character.
Creative Ways to Present
For a charming presentation, try serving your Zwetschgenkuchen on a rustic wooden board or a pretty cake stand. Cut into small squares for casual parties or serve individual slices on vintage plates. You can also drizzle a little honey or warm caramel sauce on top for a sweet finishing touch that adds shine and extra yumminess.
Make Ahead and Storage
Storing Leftovers
Leftover Zwetschgenkuchen tastes just as wonderful the next day when stored properly. Keep it covered tightly at room temperature or in the refrigerator if you prefer it chilled. Wrapping the cake in plastic wrap or storing it in an airtight container will help maintain its moisture and prevent it from drying out.
Freezing
If you want to enjoy this delicious treat later, Zwetschgenkuchen freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and then in foil before placing in the freezer. When you’re ready to indulge, thaw overnight in the fridge and warm gently before serving to recapture that freshly baked charm.
Reheating
To reheat, place slices on a baking sheet and warm in a preheated oven at 325°F (160°C) for about 10 minutes. This method refreshes the cake’s texture and brings out the plum’s juiciness once more. Avoid microwaving if you want to keep the crumble topping crisp and the dough pleasantly tender.
FAQs
Can I use other types of plums for this recipe?
Absolutely! While Italian plums (Zwetschgen) are traditional and have the perfect balance of sweetness and tartness, other plum varieties can also work well. Just make sure they are ripe but firm to prevent the cake from becoming soggy.
Is the streusel topping necessary for Zwetschgenkuchen?
The streusel is optional but highly recommended. It adds a delightful crunch and buttery flavor that contrasts beautifully with the soft dough and juicy plums. That said, the cake is delicious even without it, especially if you prefer a simpler texture.
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance. After kneading, cover it tightly and store it in the refrigerator. Let it come to room temperature and rise fully before assembling your cake for baking.
What can I substitute for active dry yeast?
If you don’t have active dry yeast, instant yeast can be used at the same quantity. Just mix it directly with the dry ingredients, reducing or skipping the proofing step, but keep an eye on the dough’s rise to make sure it doubles in size.
How long does Zwetschgenkuchen keep fresh?
This cake tastes best within 2 to 3 days of baking when stored properly. After that, the dough may start to dry out or the fruit might lose its fresh flavor, so it’s best to enjoy it sooner rather than later.
Final Thoughts
There is something truly special about baking a Zwetschgenkuchen (German Plum Cake) Recipe that connects you to time-honored traditions and the joy of homemade treats. It’s a recipe that invites sharing, whether with family, friends, or new guests at your table. If you love the idea of a tender yeast dough topped with juicy, flavorful plums and a sprinkle of buttery streusel, you owe it to yourself to give this recipe a try. I promise, it will become a favorite that adds a little sweetness and warmth to your baking repertoire.
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Zwetschgenkuchen (German Plum Cake) Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Description
Zwetschgenkuchen, or German Plum Cake, is a classic seasonal treat featuring a soft yeast dough topped with fresh halved Italian plums and a buttery streusel crumble. This traditional dessert offers a perfect balance of sweet and tart flavors, with a moist crumb and slightly crisp topping, making it a beloved favorite in German baking.
Ingredients
Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 packet active dry yeast (about 2 1/4 tsp)
- 3/4 cup lukewarm milk
- 1 egg
- 1/4 cup unsalted butter, softened
Fruit Topping
- 2 lbs Italian plums (Zwetschgen), halved and pitted
- 1 tbsp sugar (optional, for sprinkling)
- 1/2 tsp cinnamon (optional)
Streusel (Optional)
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Activate the yeast: Mix the lukewarm milk with yeast and a pinch of sugar in a small bowl. Let it sit for 5–10 minutes until foamy, indicating the yeast is active.
- Prepare the dough: In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, egg, and softened butter. Knead the mixture either by hand for 8–10 minutes or with a mixer for about 5 minutes until a smooth dough forms.
- First rise: Cover the dough and place it in a warm spot. Allow it to rise until doubled in size, approximately 1 hour.
- Prepare the fruit: While the dough rises, wash the plums, then halve and pit them carefully.
- Make the streusel: For the streusel topping, mix flour and sugar in a bowl. Rub in the cold, cubed butter with your fingers until the mixture becomes crumbly. Set aside.
- Preheat oven: Set your oven to 350°F (175°C) to warm up.
- Shape the dough: Roll out the risen dough and press it evenly into a greased or parchment-lined baking sheet or dish.
- Arrange plums: Place the plum halves in tight rows, skin-side down, with slight overlapping for a full coverage.
- Add toppings: Sprinkle the plums with optional sugar and cinnamon for extra sweetness and spice. Then evenly distribute the streusel topping over the fruit.
- Bake the cake: Bake in the preheated oven for 35–40 minutes, or until the edges are golden and the plums are tender.
- Cool and serve: Let the cake cool slightly before serving. It is best enjoyed warm, optionally topped with whipped cream.
Notes
- The streusel topping is optional but adds a delightful crunch and sweetness.
- Use ripe but firm Italian plums (Zwetschgen) for the best texture and flavor.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- French tributaries of yeast may require slightly different proofing times depending on ambient temperature.
- Serve warm with a dollop of whipped cream or vanilla ice cream for an indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
