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Zwetschgenkuchen

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Zwetschgenkuchen

Zwetschgenkuchen, a beloved German plum cake, brings the warmth of late summer to Swabian and Rhineland kitchens. Crafted with Italian prune plums, it marks the transition from sun-drenched days to the cozy embrace of autumn. This home-style recipe reflects the simplicity and generosity of German family cooking, where butter is used liberally and salt is measured by instinct, inviting a second helping without hesitation.

A slice of Zwetschgenkuchen offers a tender, buttery crumb topped with luscious, tangy plums that melt into a sweet, juicy layer. Finished with a dusting of cinnamon sugar, each bite is a delightful balance of spice and sweetness, best enjoyed with a cup of coffee or tea as the afternoon light wanes.

Ingredients

  • 400 gflour
  • 200 mlmilk
  • 60 gbutter
  • 40 gsugar
  • 20 gyeast
  • 1 kgItalian prune plums — halved
  • to finishcinnamon sugar

Method

  1. Begin by warming 200 ml of milk until it is lukewarm, not hot, to activate the yeast properly. In a small bowl, crumble 20 g of yeast and mix it with 40 g of sugar and the lukewarm milk. Stir gently until the yeast is dissolved and let it sit for about 10 minutes until it becomes frothy, indicating the yeast is active.
  2. In a large mixing bowl, combine 400 g of flour with a pinch of salt. Add 60 g of softened butter to the flour, ensuring it is at room temperature for easier incorporation. Pour the frothy yeast mixture into the flour and butter, and mix until a dough begins to form. Knead the dough on a lightly floured surface for about 5-7 minutes until it is smooth and elastic.
  3. Place the dough back into the mixing bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for about an hour, or until it has doubled in size. The dough should feel soft and airy when it is ready.
  4. While the dough is rising, wash and pit 1 kg of Italian prune plums. Cut each plum into quarters, ensuring they are evenly sized for consistent baking. Set them aside until the dough is ready.
  5. Preheat your oven to 180°C (356°F). Once the dough has risen, roll it out on a floured surface to fit a baking sheet or a rectangular baking pan. The dough should be about 1 cm thick and should cover the entire surface of the pan.
  6. Arrange the quartered plums on top of the dough in rows, slightly overlapping each piece to cover the dough completely. This will ensure a juicy and flavorful topping once baked.
  7. Place the pan in the preheated oven and bake for 25-30 minutes. The Zwetschgenkuchen is done when the edges of the dough are golden brown and the plums are soft and slightly caramelized.
  8. Remove the Zwetschgenkuchen from the oven and immediately sprinkle it with cinnamon sugar while it is still hot. Let it cool slightly before serving to allow the flavors to meld together. Serve warm or at room temperature, enjoying the balance of the tender dough and sweet-tart plums.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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