plum cake german recipe

Written ByJenny Smyth Posted on
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The Best plum cake german recipe

I’ve been making this plum cake German recipe for years, and it’s always a hit with my family. It’s a traditional German dessert that’s been passed down through generations, and I love its rich, moist texture and the way the plums are perfectly balanced with the sweetness of the cake.

My kids can’t get enough of it, and it’s a perfect treat to serve at family gatherings or special occasions. Plus, it’s made with wholesome ingredients like fresh plums and real butter, so I feel good about serving it to my loved ones.

The key to making a great plum cake is to use high-quality ingredients and to not overmix the batter – this will help the cake retain its tender crumb and delicate texture. I also like to serve it warm with a scoop of vanilla ice cream, which adds an extra layer of flavor and texture to the dish.

Overall, this plum cake German recipe is a classic for a reason – it’s delicious, easy to make, and perfect for any occasion.

German Plum Cake (Zwetschgenkuchen)

4.6 from 1169 votes

A traditional German yeast-based cake topped with fresh plums and a crumbly streusel. This dessert is a classic late summer treat, often enjoyed with coffee or whipped cream.

Prep Time25 mins
Cook Time35 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dough

2 1/4 cups all-purpose flour
1/4 cup granulated sugar
1 packet (7g) active dry yeast
1/2 cup warm milk (110°F)
1/4 cup unsalted butter, softened
1 large egg
1/2 teaspoon salt

For the Topping

2 pounds fresh plums (Italian prune plums preferred), halved and pitted
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

For the Streusel

1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup cold unsalted butter, cut into small pieces

👨‍🍳Directions

1In a small bowl, dissolve the yeast and 1 teaspoon of sugar in warm milk.
2Let it sit for 5 to 10 minutes until frothy, indicating the yeast is active.
3In a large bowl, combine flour, remaining sugar, and salt.
4Add the yeast mixture, softened butter, and egg.
5Mix until a soft dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
6Place the dough in a greased bowl, cover, and let rise in a warm place for 30 minutes until doubled in size.
7Preheat oven to 375°F.
8Roll the dough out on a floured surface to fit the baking pan.
9Transfer to the greased pan and press evenly, forming a small rim around the edges.
10Arrange the plum halves cut-side up in rows on the dough, pressing them slightly into the surface.
11Sprinkle with the cinnamon-sugar mixture.
12Prepare the streusel by combining flour and sugar in a small bowl.
13Cut in cold butter with a fork or pastry blender until the mixture resembles coarse crumbs.
14Sprinkle evenly over the plums.
15Bake for 30 to 35 minutes until the crust is golden brown and the plums are tender and bubbling.
16Let cool in the pan for 10 minutes before slicing.

🔧Equipment

Large mixing bowl
9×13 inch baking pan
Rolling pin
Pastry brush
Small bowl
Fork

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 45mg🧂Sodium: 180mg🌾Total Carbs: 48g🥦Dietary Fiber: 3g🍬Sugars: 20g🥩Protein: 5g

📝Notes

For best results, use Italian prune plums as they are less watery. The cake is best served warm on the day it is baked.

Watch Video Of How German Plum Cake (Zwetschgenkuchen) Works

This plum cake German recipe is a staple in our household – it’s easy to make, delicious, and perfect for any occasion.

Whether you’re serving it at a family gathering or just want a special treat for yourself, this cake is sure to impress.

And because it’s made with wholesome ingredients like fresh plums and real butter, you can feel good about serving it to your loved ones.

❓ Frequently Asked Questions About German Plum Cake (Zwetschgenkuchen)

1. What type of plums should I use in this recipe?

I prefer to use fresh, sweet plums like Italian prunes or Santa Rosa plums – they have a rich, intense flavor that pairs perfectly with the sweetness of the cake.

2. Can I substitute other types of fruit in this recipe?

While you can experiment with other fruits like cherries or blueberries, I find that plums are the best choice for this recipe – their sweetness and texture complement the cake perfectly.

3. How do I prevent the cake from becoming too dense?

Make sure to not overmix the batter – this will help the cake retain its tender crumb and delicate texture.

4. Can I make this recipe ahead of time?

Yes, you can make the batter ahead of time – just mix it together in the morning and bake it later that day.

5. How long does this cake keep in an airtight container?

It will keep for up to 3 days at room temperature or 5 days in the fridge.

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