Authentic German Zwetschgendatschi (Plum Cake) Recipe

Ingredients

500 grams of fresh plums
500 grams of all-purpose flour
1 packet (7 grams) of dry yeast
200 grams of sugar
250 ml of warm milk
1 egg
100 grams of unsalted butter, softened
1 teaspoon of lemon zest
1 teaspoon of vanilla extract
Pinch of salt
Ground cinnamon for sprinkling
Powdered sugar for dusting

Steps and instructions

Start by washing the plums, cutting them in half and removing the pits.
In a large mixing bowl, combine the flour and yeast. Add the sugar, warm milk, egg, softened butter, lemon zest, vanilla extract and salt. Mix well until a smooth dough forms.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour or until it has doubled in size.
Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit) and line a baking tray with parchment paper.
Roll out the dough on a lightly floured surface and transfer it to the prepared baking tray.
Arrange the plum halves on top of the dough, cut-side down. Sprinkle with cinnamon and let it rest for about 15 minutes.
Bake in the preheated oven for about 35 to 40 minutes or until the crust is golden and the plums are soft.
Remove from the oven and let it cool on the tray for a few minutes before dusting with powdered sugar.
Finally, cut the Zwetschgendatschi into squares and serve warm or at room temperature.

Tools for making

Mixing Bowl - A large bowl for mixing the dough and other ingredients.
Baking Tray - A flat tray or pan used for baking the Zwetschgendatschi.
Parchment Paper - Used to line the baking tray and prevent sticking.
Rolling Pin - A cylindrical tool used for rolling out the dough to the desired thickness.
Kitchen Towel - Used to cover the dough while it rises.
Knife - For cutting and removing the pits from the plums.
Spatula - Used for transferring the dough to the baking tray.
Powdered Sugar Shaker - To dust the Zwetschgendatschi with powdered sugar.

Recipe variations

Use a different fruit such as apples or peaches instead of plums.
Experiment with different spices like cardamom or nutmeg instead of cinnamon.
Replace the all-purpose flour with whole wheat flour for a healthier version.
Add some chopped nuts like almonds or walnuts to the dough for extra crunch.
For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
Try a vegan version by using plant-based milk and substituting the egg with a flaxseed or chia seed egg substitute.
Add a layer of almond paste or cream cheese under the plums for added richness.
Top the Zwetschgendatschi with a streusel crumb topping made with flour, butter, and sugar before baking.
Drizzle the baked Zwetschgendatschi with a sweet glaze made with powdered sugar and lemon juice.
Serve the Zwetschgendatschi with a scoop of vanilla ice cream or a dollop of whipped cream.

Recipe overview

Zwetschgendatschi, a mouthwatering plum cake from Bavaria, Germany, is an absolute delight for your taste buds. This simple, yet indulgent dessert is made with a yeast-based dough and topped with fresh, juicy plums. The sweet and tangy plums perfectly complement the soft and fluffy dough, making it a heavenly treat. A sprinkle of cinnamon provides a warm, spicy note, and a dusting of powdered sugar adds a lovely sweetness. This recipe takes you through a step-by-step process to make your own Zwetschgendatschi at home. Despite its exotic name, it is fairly simple to prepare. Whether you serve it warm from the oven or at room temperature, it's sure to impress. Enjoy it with a nice cup of coffee for a perfect afternoon treat.

Common questions

How can I choose the right plums for Zwetschgendatschi?
Look for plums that are ripe but still firm. It's best to use Italian prune plums or other small varieties with a sweet-tart flavor.
Can I use instant yeast instead of dry yeast?
Yes, you can substitute instant yeast for dry yeast in equal amounts. Just keep in mind that instant yeast may require less rising time.
Can I use a different type of flour?
While all-purpose flour is commonly used for Zwetschgendatschi, you can experiment with other flours like whole wheat flour or spelt flour for a nuttier flavor.
Can I use frozen plums?
Fresh plums are recommended for this recipe as frozen plums tend to release more moisture and can affect the texture of the dough.
Can I make Zwetschgendatschi in advance?
Yes, you can make Zwetschgendatschi a day ahead and store it in an airtight container at room temperature. Warm it up slightly before serving.
Can I freeze Zwetschgendatschi?
Yes, you can freeze Zwetschgendatschi. Allow it to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container before freezing. Thaw and reheat gently before serving.

Serving dishes and utensils

Baking tray - Used to bake the Zwetschgendatschi in the oven.
Parchment paper - Placed on the baking tray to prevent sticking and make cleanup easier.
Mixing bowl - Used to combine the ingredients and prepare the dough.
Rolling pin - Used to roll out the dough to the desired thickness.
Kitchen towel - Used to cover the dough and allow it to rise in a warm place.
Spatula - Used to transfer the rolled-out dough onto the baking tray.
Knife - Used to cut the plums in half and remove the pits.
Powdered sugar shaker - Used to dust the Zwetschgendatschi with powdered sugar before serving.
Serving platter - Used to present the Zwetschgendatschi for serving.

Origin stories

Zwetschgendatschi is a beloved classic from Bavaria, Germany, traditionally made at the end of the summer when the Zwetschgen, a type of European plum, is in season. What's charming about this dessert is that it's considered a "Kaffee und Kuchen" treat, a wholesome German tradition of taking time in the afternoon for coffee and cake. This plum cake is distinctive for its soft yeast dough and juicy plum topping, often simply adorned with a sprinkle of sugar and cinnamon. It's common to see a variety of versions across Bavarian households and bakeries, a testament to its enduring popularity. Some add a layer of crumbled "Streusel" on top of the plums for extra crunch, while others prefer it unadorned to let the plums shine. Regardless of the style, Zwetschgendatschi is a symbol of German baking at its finest - uncomplicated, heartwarming, and simply delicious.

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.