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Ingredients

Adjust Servings:
Wheat Flour – 14 oz (400 g)
Dry Yeast – 1 tsp
Salt – 1 pinch
Butter – 4 ¼ oz (120 g)
Milk – 4 ⅔ fl oz (140 ml)
Sugar – 3 ½ oz (100 g)
Plums – 2 ¼ lb (1 kg)

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German Plum Cake

German Plum Cake

Cuisine:
  • 1h 30 min
  • Serves 6
  • Easy

Ingredients

Recipe

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In addition to knowing how to cook delicious dishes, the fascination with culinary art makes it possible to study the traditions of other countries through their national cuisine. Today, let’s transport to Germany! After all, in honor of the plum season, they prepare delicious Zwetschgenkuchen — traditional German plum cake. Depending on which region of Germany you are in, people will call it Zwetschgenkuchen, Zwetschgendatschi, Quetschekuche, or Pflaumenkuchen. Good enunciation training, huh?

There are, of course, numerous variations of the German plum cake: with shortcrust or yeast pastry, round or rectangular, with or without nuts. The version we are going to make today is typical of Stuttgart and all the Southwestern Germany. This recipe features yeast dough and streusel.

Steps

1
Done

Pour warm milk into a cup, add 2 tablespoons of sugar and yeast, mix. Sift 10 ½ oz (300 g) of flour into a deep bowl, add a pinch of salt, and 2 oz (60 g) of melted butter. Pour in the pre-dough and knead the dough. Let sit in a warm place for an hour.

2
Done

Knead the dough once more, roll it into a layer the size of your baking dish. Generously grease the mold, lay the dough on the bottom, and form low sides.

3
Done

Cut plums, remove pits. Place the plums on top of the dough and let the cake sit in a warm place for 15-20 minutes.

4
Done

Grind the remaining butter with flour and sugar. Sprinkle the plums with the resulting streusel. Bake the cake in the oven, preheated to 390 °F for 25–35 minutes.

You can use other stone fruits for this recipe: nectarines, peaches, apricots. Try experimenting with streusel: use instant oatmeal instead of flour — it will make the texture even more original.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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