Authentic German Quetschekuche (Plum Cake) Recipe

Ingredients

500g fresh quetsche (plums)
250g all-purpose flour
1 packet (7g) dry yeast
125g granulated sugar, divided
1 pinch of salt
125ml milk
50g unsalted butter
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon cornstarch
1 tablespoon lemon juice
1 tablespoon powdered sugar for dusting

Steps and instructions

Start by washing and pitting the quetsche (plums), then cut them into halves.
In a large bowl, mix the flour with the dry yeast, 75g of the granulated sugar, and the pinch of salt.
Warm the milk and melt the butter in it. Let it cool a bit before adding to the flour mixture.
Add the egg and vanilla extract to the bowl and knead everything together until a smooth dough forms. Let the dough rest for about 30 minutes in a warm place.
Preheat the oven to 180°C (350°F) and grease a tart pan.
Roll out the dough and place it in the tart pan, creating a border around the edges.
Arrange the plum halves on the dough, cut side up.
In a small bowl, mix together the remaining 50g of sugar with the cornstarch and lemon juice, then sprinkle this mixture over the plums.
Bake the tart in the preheated oven for about 30-40 minutes, or until the crust is golden and the plums are juicy and caramelized.
Let the tart cool before dusting it with powdered sugar. Serve and enjoy.

Tools for making

Mixing Bowl - A large bowl to mix the dough and ingredients.
Tart Pan - A pan specifically designed for making tarts.
Rolling Pin - A kitchen tool used to roll out dough.
Knife - To wash and pit the quetsche (plums) and cut them into halves.
Measuring Cups and Spoons - To measure the ingredients accurately.
Whisk - To mix the dry yeast, sugar, and salt with the flour.
Spatula - To mix and incorporate the wet ingredients into the dough.
Oven - To preheat and bake the quetschekuche.
Cooling Rack - To let the tart cool down before serving.
Dusting Sieve - To sprinkle powdered sugar over the tart.

Recipe variations

Use a different fruit such as apples, pears, or cherries instead of quetsche.
Experiment with different types of flour like whole wheat flour or almond flour for a nuttier flavor.
Add spices like cinnamon, nutmeg, or cardamom to the dough or sprinkle them over the fruit for extra flavor.
Try a gluten-free variation by using a gluten-free flour blend instead of all-purpose flour.
For a healthier option, substitute some of the sugar with a natural sweetener like honey or maple syrup.
Add a crumble topping made of oats, butter, and sugar for a crunchy texture.
Make a custard filling by layering a vanilla custard mixture between the dough and the fruit.
Include chopped nuts like almonds or walnuts for added crunch.
For a savory twist, replace the fruit with vegetables like tomatoes or zucchini and add herbs like basil or thyme.
Make individual tartlets instead of one large tart for a cute and portion-controlled option.

Recipe overview

This delightful Quetschekuche or Plum Tart recipe brings together the sweet and slightly tart flavor of fresh plums with a soft, yeast-based crust. Originating from the German region of Alsace, this tart is a traditional late summer and autumn treat. The recipe is straightforward to follow, requiring basic baking ingredients and fresh plums. You will prepare a simple yeast dough, top it with halved plums, sprinkle with a sweet and tangy mixture, and bake until golden brown. Once cooled, a dusting of powdered sugar adds the final touch to this hearty and comforting dessert. Whether you're a seasoned baker or a beginner, you can expect a delicious and eye-catching tart that's sure to impress family and guests.

Common questions

How long does it take to make Quetschekuche?
The total time needed for this recipe is approximately 1 hour and 30 minutes, including preparation, resting, baking, and cooling.
Can I use frozen quetsche?
Yes, you can use frozen quetsche if fresh ones are not available. Make sure to thaw them and drain any excess liquid before using in the recipe.
Can I substitute the all-purpose flour with a different type of flour?
While all-purpose flour works best for this recipe, you can experiment with other types of flour like whole wheat flour or almond flour. However, the texture and taste of the final result may vary.
Can I use a different type of fruit?
Traditionally, Quetschekuche is made with quetsche (plums). However, you can try using other stone fruits like peaches, apricots, or cherries if desired.
Can I make the dough in advance?
Yes, you can prepare the dough in advance and refrigerate it. Just make sure to bring it to room temperature before rolling it out.
How should I store the leftovers?
If you have any leftovers, store them in an airtight container in the refrigerator. The Quetschekuche will keep well for up to 2-3 days.
Can I freeze the Quetschekuche?
Yes, you can freeze the Quetschekuche. Wrap it tightly in plastic wrap or place it in an airtight container before freezing. Thaw it in the refrigerator overnight before serving.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the dough and other ingredients.
Tart Pan - A round baking pan with a removable bottom, ideal for baking the quetschekuche.
Rolling Pin - Used to roll out the dough to the desired thickness.
Knife - For washing, pitting, and cutting the quetsche (plums).
Spatula - To help with spreading and smoothing the dough in the tart pan.
Small Bowl - For mixing the sugar, cornstarch, and lemon juice to sprinkle over the plums.
Powdered Sugar Shaker - Optional, for dusting the finished tart with powdered sugar.
Oven - To preheat and bake the quetschekuche.

Origin stories

Quetschekuche hails from the culinary heart of Germany, a country known for its rich pastry tradition. This plum tart is particularly popular in the south and west of Germany, where it's a seasonal staple during the late summer and early autumn months when plums are at their ripest. Its simple, rustic charm captures the essence of German baking, where attention to the quality of ingredients and respect for the seasons often take precedence over fanciful decoration. And while Quetschekuche might be a humble dessert, it holds a place of honor at the Kaffee und Kuchen (coffee and cake) table, a beloved German tradition that's as much about savoring the moment as it is about the cake.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.