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
Scale
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
