Welcome, Readers! German Plum Cake, known as Zwetschgenkuchen or Zwetschgendatschi, is a beloved seasonal bake from southern Germany, particularly associated with Swabia.
Unlike a typical sponge cake, this traditional dessert starts with a soft yeast dough that forms a tender, lightly chewy base. Rows of ripe plums are arranged over the dough before everything is finished with a generous layer of buttery cinnamon streusel.
<h3>Ingredients</h3>
<b>For the Yeast Dough</b>
- 3+ pounds Italian plums, quartered and pitted
- 1 cup warm milk, starting with ¾ cup and adding more only if necessary
- 1½ tablespoons active dry yeast
- 4 cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) butter, melted and cooled until warm but not hot
- 2 large eggs
- 1 teaspoon pure vanilla extract
<b>For the Streusel Topping</b>
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup butter, softened to room temperature
<h3>How to Make German Plum Cake</h3>
<b>1. Prepare the Yeast</b>
- Pour ¾ cup of warm milk into a small bowl. The milk should feel comfortably warm rather than hot. Sprinkle in the 1½ tablespoons of active dry yeast and stir gently.
- Allow the mixture to stand for 5 to 10 minutes. A layer of foam should develop on the surface, indicating that the yeast has activated.
- Avoid using very hot milk because excessive heat can damage the yeast and prevent the dough from rising properly.
<b>2. Make the Yeast Dough</b>
- Place the 4 cups of flour, ¾ cup sugar, and ½ teaspoon salt in the bowl of a stand mixer.
- Add the activated yeast mixture, ½ cup melted butter, 2 eggs, and 1 teaspoon vanilla extract. Stir briefly to bring the ingredients together.
- Attach a dough hook and knead on a low setting for approximately 4 to 5 minutes. Gradually add some or all of the remaining ¼ cup milk as needed.
- The finished dough should be sticky and soft. It should hold together reasonably well but should not resemble a firm bread dough that can easily be shaped into a ball. A thick, spreadable consistency is exactly what is needed for this cake.
<b>3. Let the Dough Rise</b>
- Cover the mixing bowl loosely with plastic wrap and place it somewhere warm and free from drafts.
- Allow the dough to rise for approximately 1 hour, or until it has roughly doubled in volume.
- The exact rising time can vary depending on room temperature. A warmer environment will generally speed up fermentation, while a cool kitchen may require additional time.
<b>4. Prepare the Plums</b>
- While the dough rises, wash and dry the Italian plums. Cut each plum into quarters and remove the pits.
- The fruit should be ripe but still firm enough to handle without falling apart. Very soft plums can release excessive liquid during baking.
- For the best appearance, keep the plum pieces relatively uniform and arrange them closely together in rows.
<b>5. Spread the Dough Into the Pan</b>
- Generously butter a large German baking sheet, known as a Backblech, or use a large jelly-roll pan measuring at least 18 inches long with approximately 1-inch sides.
- Transfer the risen dough to the prepared pan. Using lightly buttered or damp hands, carefully press and spread the dough across the entire surface, pushing it toward the edges.
- The yeast dough will naturally resist being stretched, so work gradually rather than trying to force it into place immediately.
- Once the plums are arranged over the surface, they will help weigh the dough down and keep it positioned in the pan.
<b>6. Arrange the Plums</b>
- Place the quartered plums closely together in rows across the entire surface of the dough.
- The pieces should overlap slightly or sit snugly against one another. As they bake, the plums will soften and shrink slightly, so a generous fruit layer is desirable.
- If additional sweetness is preferred, lightly sprinkle the fruit with sugar or cinnamon sugar. Keep the amount modest because the fruit will release juice as it cooks.
<b>7. Give the Cake a Second Rise</b>
- Place the assembled cake in a warm, draft-free location and allow it to rise again for up to 1 hour.
- This second rise gives the yeast crust a lighter texture and allows the dough to expand around the fruit.
<b>8. Prepare the Streusel</b>
- While the cake rises, make the topping.
- Combine 1 cup flour, 1 cup sugar, 1 teaspoon cinnamon, and ½ cup softened butter in a medium bowl.
- Use your fingertips to work the butter into the dry ingredients. Continue mixing until the ingredients form a coarse, sandy mixture with irregular clumps.
- The uneven crumbs are desirable because they create the classic homemade streusel texture.
<b>9. Add the Streusel</b>
- Once the second rise is complete, scatter the streusel evenly over the entire plum-covered surface.
- Try to distribute it from edge to edge so that each section receives some of the buttery topping.
<b>10. Bake the Cake</b>
- Preheat the oven to 350°F (175°C).
- Place the pan on the middle rack and bake for approximately 30 to 35 minutes.
- The cake is ready when the streusel is golden and the yeast crust is baked through. The plums should appear tender and juicy without completely disintegrating.
- Because fruit naturally varies in moisture, baking time can differ slightly. Watch the color of the crust and streusel rather than relying only on the clock.
<b>11. Cool Before Serving</b>
- Remove the cake from the oven and allow it to rest for at least 10 minutes before slicing.
- This short resting period allows some of the juices from the plums to settle. Cutting immediately into a very hot cake can result in especially juicy slices.
- Cut the cake into squares and serve warm or at room temperature.
Zwetschgenkuchen is excellent served slightly warm, when the fruit is still fragrant and the streusel has a pleasant contrast between crisp edges and tender crumbs. It can also be cooled completely and served later. For a traditional café-style presentation, pair a square of plum cake with freshly brewed coffee or tea. A spoonful of lightly whipped cream can also complement the tart fruit and cinnamon topping without overwhelming the delicate yeast crust.
With its generous layer of seasonal plums, soft yeast base, and buttery streusel, German Plum Cake offers a delicious example of southern German baking: simple ingredients transformed through careful preparation into a dessert with remarkable texture and depth.
