Traditional German Plum Cake Zwetschgenkuchen Recipes

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GERMAN PLUM CAKE



German Plum Cake image

This cake is actually known as Zwetschgendatschi in Bavaria, where it is most popular. Roughly translated from Bavarian to German, it would be called Pflaumenkuchen or plum cake in English. BUT Zwetschgen aren't ordinary plums, a Datschi isn't really a Kuchen, and a Kuchen is most definitely not a cake! Or at least not a tall, spongy cake -- it's flatter. Ideally, for this dessert you want the slightly tart Italian plums. If you do have to use another type of plum, be careful the variety you choose isn't too juicy.

Provided by Sackville

Categories     Breads

Time 1h5m

Yield 1 cake

Number Of Ingredients 14

1/4 lb butter
1/3 cup sugar
1/2 teaspoon vanilla
1 egg
1 tablespoon sour cream
1 pinch salt (only if you use unsalted butter)
1 teaspoon lemon, rind of
1 3/4 cups flour
1 teaspoon baking powder
2 cups plums, pitted and sliced into thin wedges
6 tablespoons butter
3/4 cup flour
1/3 cup sugar
1/2 teaspoon cinnamon

Steps:

  • In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
  • Mix the flour and baking powder and add that into the mixture.
  • Grease the base of a round baking pan and spread the dough over the pan.
  • Liberally spread plums over the dough.
  • To make the optional topping, cream the butter, add flour, sugar and cinnamon.
  • Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
  • Be careful not to let the bottom burn!
  • Serve with lots of freshly-made whipped cream.
  • If you like, you may also sprinkle rum or cinnamon over the fruit before baking.

TRADITIONAL GERMAN PLUM CAKE (ZWETSCHGENKUCHEN)



Traditional German Plum Cake (Zwetschgenkuchen) image

Summer Time is Zwetschgenkuchen time for me. This traditional German Plum Cake will be made with Damson Plums on a yeast dough. After your first mouthful of this juicy cake you will be addicted to the wonderful flavors of plums, cinnamon, yeast dough and whipped cream. I can't wait to get the first plums (Zwetschgen) every year to make one of my favorite fruit cakes.

Provided by Thorsten

Categories     Dessert

Time 2h5m

Yield 20 serving(s)

Number Of Ingredients 10

4 cups all-purpose wheat flour
1 ounce baker's yeast, see note
4 tablespoons sugar
1 cup milk
1/3 cup butter, unsalted and melted
1 egg
1 pinch salt
3 1/2 lbs damson plums, see note
4 tablespoons sugar
1 teaspoon ground cinnamon

Steps:

  • Sift flour into a large bowl and make a well in the middle.
  • Crumble yeast into well and mix it with 1 tablespoon of sugar, milk and some flour. This first yeast-mixture should be still fluid. Cover and let rise in warm place for 20 minutes.
  • Add remaining sugar, melted butter, egg and a good pinch of salt and mix with yeast mixture and flour. Knead with floured hands until dough is peeling away from the side of the bowl and blistering. This step may take 10 minutes (or more). Use some additional flour, if dough is too sticky. At the end you should have a smooth dough.
  • Cover and let rise in warm place for about 25 to 30 minutes or until dough has doubled.
  • Meanwhile prepare the plums. Cut lengthwise and pit them. Cut the still connected plum halves once again lengthwise, but do not cut through. You should have a depitted plum which you can easily flatten.
  • Grease backing tray. Dough is calculated for a baking tray of 11 3/4 x 15 inches.
  • Remove yeast dough from bowl, knead once or twice and roll out on baking tray using a floured rolling pin. Along the sides of the baking tray form a border with yeast dough.
  • Place plums on yeast dough in closely rows and press slightly into dough. Let rise again for 15 minutes.
  • Preheat oven (425 F, 220 C).
  • Bake the plum cake in the middle of the oven for 20 to 25 minutes.
  • Meanwhile mix sugar and ground cinnamon for topping.
  • Remove plum cake from oven and sprinkle with sugar-cinnamon mixture. Cut into 20 pieces and serve warm or cold with whipped cream.
  • NOTE on Baker's yeast: If possible use fresh baker's yeast. But you can replace it by 1 1/2 packages dry yeast.
  • NOTE on Damson Plums: a traditional German Plum Cake is made with the slightly tart and not too juicy Damson Plums. You can also use other plum varieties, but the plums shouldn't be over-ripped or too juicy. I have tried it with other plum varieties and have reduced amount of sugar in topping.
  • NOTE on traditional German Plum Cake: in my opinion this cake has to be made with yeast dough. It takes more time to make than other doughs, but it is worthwhile. Don't be afraid of the juices. This cake has to be juicy!
  • There are existing several names for this type of frutit cake in Germany: Zwetschgenkuchen, Pflaumenkuchen and in Bavaria Zwetschgendatschi. Zwetschgen is the German name for Damson plums.

Nutrition Facts : Calories 177.9, Fat 4.6, SaturatedFat 2.4, Cholesterol 19.1, Sodium 45.2, Carbohydrate 32.3, Fiber 3.9, Sugar 13, Protein 4.6

ZWETSCHGENKUCHEN (GERMAN PLUM CAKE)



ZWETSCHGENKUCHEN (GERMAN PLUM CAKE) image

While looking for traditional German desserts that DO NOT take yeast, I found this gem. Perfect for a late summer evening when the plums are ripe. Recipe: www.joyofkosher.com Photo: http://schulmeister.com

Provided by Ellen Bales

Categories     Fruit Desserts

Time 1h

Number Of Ingredients 10

1/2 c butter
1/2 c sugar
2 eggs
1 c all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp almond extract
1 large bag purple italian plums
1/2 c sugar
1 tsp cinnamon

Steps:

  • 1. In a medium-sized bowl, combine the butter and 1/2 cup sugar. Add the eggs and continue mixing. In a separate bowl, mix together the flour, baking powder, salt and almond extract. Add the flour mixture to the butter mixture and mix well.
  • 2. Spray a 9x13-inch baking dish with cooking spray and pour the batter into it. Spread it out evenly.
  • 3. Slice the plums, removing the pit as you go. Layer the plum wedges on top of the batter in whatever pattern you choose.
  • 4. Mix together 1/2 cup sugar and the cinnamon and sprinkle it over the plums. Bake in a preheated 375-degree oven for 45 minutes. Serve with whipped cream.

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Top Asked Questions

What is plum cake in Germany?
This easy German Plum Cake is a popular dessert in Germany (it’s called Zwetschgenkuchen or Pflaumenkuchen in German). Filled with fresh plums and topped with streusel, it’s the perfect summer treat. To make it extra delicious, serve with whipped cream or even a scoop of vanilla ice cream.
What are Zwetschgenkuchen plums?
The traditional type of plum for this German Zwetschgenkuchen are the fresh Italian plums, also known as prune plums, empress plums, or European plums, shown below. These are usually available at local markets in late summer, from the end of August thru to early October.
Can you make a German plum cake without yeast?
A traditional German Plum Cake Recipe with Streusel Topping – all without yeast! My German Plum Cake with streusel topping is a delicious coffee cake made with a simple batter that is quick and easy to whip up.
What is the difference between German Pflaumenkuchen and plum crumble?
While some German Pflaumenkuchen recipes are made with a less sweet yeasted dough, this German plum crumble cake is made without yeast and is so easy to whip up from scratch! This is a simple sheet cake recipe that makes 12 servings so perfect for a bake sale or when you need to feed a crowd.

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