Best Zwetschgenkuchen German Plum Cake Recipes

ZWETSCHGENKUCHEN (GERMAN PLUM CAKE)

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.

TRADITIONAL GERMAN PLUM CAKE (ZWETSCHGENKUCHEN)

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.

AUTHENTIC ZWETSCHGENKUCHEN GERMAN PLUM CAKE RECIPE

Steps:

• 2 hrs Cook Time 30 mins Total Time 2 hrs 30 mins Servings: 12 servings Dissolve the yeast into the 3/4 cup warm milk and let is sit for 5-10 minutes until frothy. Place the flour, sugar and salt in the bowl of a stand mixer and pour in the yeast mixture, melted warm (not hot) butter, eggs and vanilla extract. Give it an initial stir to combine the ingredients and then attach a dough hook and knead it on the bread setting ("2") for 4-5 minutes, adding the remaining 1/4 cup milk as necessary. (The dough will be sticky but should hold together fairly well. It will not be firm enough to knead into a ball, think of it more as a thick batter.) Cover it loosely with plastic wrap and set it in a warm, draft free place to rise for an hour or until about doubled in size. Generously butter a German Backblech extended to full length or a large jelly roll pan (at least 18 inches in length and 1 inch sides but even then the crust will be thicker than with the Backblech). Use your hands to spread the dough out across the full length of the pan, pressing it up against the sides. (It's yeast dough so it will resist, but just keep pushing it back into position the best you can. Once you put the plums on it, those will help keep it in place.) Lay the plums close together in rows over the whole length of the dough on the sheet pan. (If you want your cake a bit sweeter you can sprinkle it *lightly* with sugar or cinnamon-sugar if you prefer more cinnamon. I emphasize "lightly" because the more sugar you add the more watery the cake will be as the sugar liquifies during baking and your streusel will also "melt" in contact with it.) Set the pan in a warm place and let it rise for up to another hour. To make the streusel: Place all the ingredients in a medium-sized bowl and use your fingers to bring it all together. Work with the mixture until it's thoroughly combined and forms a rough sand and clumpy texture. Sprinkle the streusel over the top of the cake. Bake the cake on the middle rack of the oven preheated to 350 degrees for 30-35 minutes or until the top is golden. Let the cake sit for at least 10 minutes before slicing to let some of the liquid set. Slice the cake into squares and serve. Notes *This cake holds up well for a day or two and is even more flavorful once the juices have absorbed into the dough.