Delicious and Easy-to-Make Quetschekuchen (Plum Cake) Recipe

Ingredients

  • 300g flour
  • 150g sugar
  • 1 pinch of salt
  • 150g unsalted butter, chilled and cut into small pieces
  • 1 egg
  • 1 kilogram Quetsche plums, pitted and quartered
  • 200g sour cream
  • 2 tablespoons cornstarch
  • 100g granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Steps and instructions

  1. In a large bowl, combine the flour, sugar, and salt. Add the chilled butter pieces and rub them into the flour using your fingers, until the mixture resembles coarse breadcrumbs.
  2. Add the egg to the flour mixture and knead until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  3. Preheat your oven to 180°C (350°F) and grease a 26cm (10 inch) springform pan.
  4. Roll out the dough on a floured surface and fit it into the greased pan, pressing it up the sides.
  5. Arrange the quartered plums on top of the dough, skin side up.
  6. In a separate bowl, combine the sour cream, cornstarch, granulated sugar, vanilla extract, and lemon juice. Pour this mixture over the plums.
  7. Bake the Quetschekuchen in the preheated oven for about 60 minutes, or until the filling is set and the crust is golden brown.
  8. Allow the Quetschekuchen to cool in the pan before cutting and serving.

Tools for making

Recipe variations

  • Use a different type of fruit, such as apples, pears, or berries, instead of Quetsche plums.
  • Experiment with different types of flour, such as whole wheat flour or almond flour, for a variation in taste and texture.
  • Add spices like cinnamon, nutmeg, or cardamom to the dough or filling for added flavor.
  • Replace the sour cream with yogurt or cream cheese for a different tangy taste.
  • Add a crumb topping made with oats, butter, and sugar for a crunchy texture.
  • Make a gluten-free version by using a gluten-free flour blend or almond flour instead of regular flour.
  • For a vegan option, substitute the butter with coconut oil and use a plant-based yogurt instead of sour cream.
  • Add chopped nuts, such as almonds or walnuts, to the filling or sprinkle them on top for extra crunch.
  • Drizzle a glaze made of powdered sugar and lemon juice over the cooled cake for a sweet and tangy twist.
  • Experiment with different shapes or sizes by using individual tart pans or making mini Quetschekuchen cupcakes.

Recipe overview

Quetschekuchen is a traditional German plum cake that is beloved for its sweet-tart flavor and creamy filling. The recipe involves creating a simple, buttery dough that forms the base of the cake, topped with fresh, tangy Quetsche plums, and a rich sour cream mixture. The cake is then baked until the crust is golden brown and the filling has set. The final product is a deliciously balanced dessert that's perfect for any occasion, and particularly shines during plum season. Expect a delightful mix of textures and flavors, from the crumbly crust to the juicy plums and creamy filling. This recipe will guide you through each step, ensuring that you create a perfectly delicious Quetschekuchen.

Common questions

  1. Can I use a different type of fruit instead of Quetsche plums? Yes, you can use other types of plums or even other fruits such as peaches or apricots.
  2. Can I use salted butter instead of unsalted butter? It's best to use unsalted butter to have control over the saltiness of the dough. If you only have salted butter, reduce or omit the pinch of salt in the recipe.
  3. Can I substitute the sour cream with another ingredient? If you don't have sour cream, you can use Greek yogurt or quark as a substitute.
  4. Can I make the dough ahead of time? Yes, you can prepare the dough a day in advance and refrigerate it until you're ready to use it.
  5. How should I store the Quetschekuchen? Store the cake covered at room temperature for up to 2-3 days. After that, it's best to refrigerate any leftovers.
  6. Can I freeze the Quetschekuchen? Yes, you can freeze the cake. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It can be stored in the freezer for up to 3 months.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to combine the ingredients and mix the dough.
  • Rolling Pin - Used to roll out the dough for the crust.
  • Floured Surface - A clean surface dusted with flour to prevent sticking when rolling out the dough.
  • Plastic Wrap - To wrap and refrigerate the dough for chilling.
  • Greased Springform Pan - A round pan with a removable bottom, greased to prevent sticking.
  • Knife - To pit and quarter the Quetsche plums.
  • Spatula - For spreading and smoothing the sour cream mixture over the plums.
  • Oven - To bake the Quetschekuchen at the specified temperature.
  • Cooling Rack - To allow the Quetschekuchen to cool down properly.

Origin stories

Quetschekuchen, a delightful tart made with Quetsche plums, hails from Germany. Particularly beloved in the late summer and early fall when these plums are in season, it's a staple in the region of Swabia. Now, an interesting tale is that Quetsche, the plums used in this dessert, are not your everyday plums. They are a variety of European plum known for their elongated shape and sweet-tart flavor. These plums are also affectionately known as "Zwetschgen" in Germany. The tart's name itself translates to "plum cake," though that's an oversimplification of its deliciousness. This dessert embodies the German knack for creating simple, homey yet incredibly satisfying dishes. The Quetschekuchen is a testament not only to the nation's culinary prowess but also its love for seasonal and local ingredients.

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.