Authentic German Zwetschgenkuchen (Plum Cake) Recipe

Ingredients

1 kg fresh plums (Zwetschgen)
500 g all-purpose flour
200 g granulated sugar
200 g unsalted butter (room temperature)
100 ml warm milk
2 large eggs
1 packet (7 g) dry yeast
1 tsp vanilla extract
1/2 tsp salt
2 tbsp rum (optional)
2 tsp cinnamon
100 g almond flakes
Icing sugar for dusting

Steps and instructions

Pour the warm milk into a large bowl, add the yeast and stir until it dissolves.
Add half of the flour, sugar, eggs, vanilla extract, and salt into the bowl and mix well.
Add the butter to the mixture, then gradually add the remaining flour while kneading the dough until it becomes smooth and elastic.
Cover the dough with a damp cloth and let it rise in a warm place for about an hour or until it doubles in size.
Preheat your oven to 180°C (350°F).
Wash the plums, pat them dry, cut them in half, and remove the stones.
Roll out the dough on a floured surface and transfer it to a greased baking tray. Press the dough up the sides of the tray to create a crust.
Arrange the plum halves skin side up on the dough. Sprinkle with cinnamon and rum, if using, then add the almond flakes.
Bake in the preheated oven for 40-50 minutes or until the crust is golden and the plums are juicy.
Remove from the oven and let it cool. Dust with icing sugar before serving.

Tools for making

Mixing Bowl - A large bowl to mix and knead the dough.
Baking Tray - A rectangular or square tray to bake the Zwetschgenkuchen.
Rolling Pin - Used to roll out the dough to the desired thickness.
Knife - To cut the plums in half and remove the stones.
Spatula - Used for transferring the dough to the baking tray and for smoothing the surface.
Measuring Cups and Spoons - To accurately measure the ingredients.
Pastry Brush - For brushing the dough with butter or egg wash if desired.
Damp Cloth - To cover the dough while it rises.

Recipe variations

Use a different type of fruit, such as apples, pears, or cherries, instead of plums.
Experiment with different types of flour, such as whole wheat flour or almond flour, for a unique flavor and texture.
Add spices like nutmeg or cardamom to the dough for extra flavor.
Replace the traditional crust with a crumble topping made from oats, butter, sugar, and flour.
Add a layer of custard or cream between the crust and the fruit for a creamy twist.
For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
Add a splash of almond or lemon extract to the dough for a subtle flavor enhancement.
Make it vegan by using plant-based butter and replacing the eggs with a flaxseed or chia seed egg substitute.
For a healthier option, reduce the sugar or use a natural sweetener like maple syrup or honey.
Top the cake with streusel made from butter, sugar, flour, and chopped nuts for added crunch.

Recipe overview

Zwetschgenkuchen is a delightful German plum cake that is both beautiful to look at and delicious to taste. This recipe will guide you step by step on how to make this traditional cake from scratch, including the yeast dough for the base and the juicy plum topping. The optional touch of rum and the sprinkle of cinnamon add a warming depth of flavor that pairs perfectly with the sweet, tart taste of the plums. The process of making Zwetschgenkuchen involves kneading the dough, allowing it to rise, and arranging the plums beautifully on top. You'll bake it until the crust is golden and the plums become juicy and flavorful. Once it's cooled, a dusting of icing sugar adds an extra touch of sweetness. Although making the cake from scratch requires some patience, the result is absolutely worth it. This recipe will yield a Zwetschgenkuchen with a soft, fluffy base and a flavorful, fruity topping that is sure to impress at any gathering.

Common questions

Can I use other types of plums for this recipe?
Yes, you can use other types of plums if Zwetschgen plums are not available. Just make sure they are ripe and not too juicy.
Can I use margarine instead of butter?
Yes, you can use margarine as a substitute for butter. However, the taste and texture of the crust might be slightly different.
Is it necessary to let the dough rise?
Yes, letting the dough rise is crucial as it helps to create a light and fluffy crust. Ensure that you give it enough time to double in size before proceeding with the recipe.
Can I omit the rum?
Yes, the rum is optional and can be omitted if desired. It adds a subtle flavor to the cake but is not essential for the recipe.
How should I store the Zwetschgenkuchen?
Once cooled, you can store the Zwetschgenkuchen at room temperature in an airtight container for up to 2 days. If you need to store it for a longer period, refrigerate it.

Serving dishes and utensils

Baking tray - A large flat tray used for baking the Zwetschgenkuchen.
Mixing bowl - A bowl for mixing and kneading the dough.
Damp cloth - Used to cover the dough while it rises.
Flour - Used for dusting the surface while rolling out the dough.
Greased spatula or brush - Used for greasing the baking tray.
Knife - Used for cutting and removing the stones from the plums.
Oven - Used for baking the Zwetschgenkuchen.
Cooling rack - Used to cool the Zwetschgenkuchen after baking.
Sifter - Used to dust the icing sugar over the cake before serving.

Origin stories

Zwetschgenkuchen, also known as German plum cake, has quite the fruity history. This delightful cake hails from the regions of Swabia and Franconia, where the local climate is particularly suited for growing Zwetschgen, a variety of European plums. These plums are smaller, firmer, and less sweet than their American counterparts, making them perfect for baking. The history of this recipe intertwines with the agricultural calendar, as it is traditionally baked in late summer and early autumn when the plums are ripe and ready for harvest. It's not uncommon for German households to have their own plum trees and turn the fresh produce into this delectable dessert. The cake is traditionally served with a dusting of powdered sugar and sometimes a dollop of freshly whipped cream. A slice of Zwetschgenkuchen thus not only brings a sweet ending to a meal but also signifies the joy of harvest season in Germany.

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.