Description
This traditional German Plum Cake, known as Zwetschgenkuchen, features a soft yeast dough topped generously with fresh Italian plums and a buttery cinnamon streusel. Originating from the southern region of Swabia, this delightful cake combines a slightly sweet, tender crust with juicy fruit and a crumbly topping, perfect for any seasonal dessert or teatime treat.
Ingredients
Scale
Dough Ingredients
- 3+ pounds Italian plums, cut into quarters, pits removed
- 1 cup warm milk (start with 3/4 cup and add extra as needed)
- 1 1/2 tablespoons dry active yeast
- 4 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 stick butter (1/2 cup melted but not hot)
- 2 eggs
- 1 teaspoon quality pure vanilla extract
Streusel Topping
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, at room temperature
Instructions
- Activate Yeast: Dissolve the dry active yeast into 3/4 cup of warm milk and let it sit for 5-10 minutes until the mixture is frothy, indicating the yeast is active.
- Prepare Dough: In the bowl of a stand mixer, combine 4 cups of flour, sugar, and salt. Add the yeast mixture, melted butter (warm but not hot), eggs, and vanilla extract. Stir initially to combine the ingredients.
- Knead Dough: Attach the dough hook to the mixer and knead on the bread setting (speed 2) for 4-5 minutes, adding the remaining 1/4 cup of milk as needed to help form a sticky but cohesive dough that resembles a thick batter rather than a firm ball.
- First Rise: Cover the dough loosely with plastic wrap and place it in a warm, draft-free area to rise for about 1 hour, or until it has roughly doubled in size.
- Prepare Pan and Shape Dough: Generously butter a large jelly roll pan or a German Backblech (at least 18 inches long with 1 inch sides). Using your hands, spread the sticky dough evenly across the pan, pressing it gently to reach up the sides. The dough’s elasticity will resist but keep working it into place.
- Add Plums: Arrange the quartered plums in neat, close rows over the entire surface of the dough. For a slightly sweeter cake, you may lightly sprinkle sugar or cinnamon-sugar on top; avoid adding too much to prevent sogginess and melting of the streusel topping.
- Second Rise: Set the pan back in a warm spot and allow the assembled cake to rise for up to another hour to develop flavor and texture.
- Make Streusel: Combine flour, sugar, cinnamon, and room temperature butter in a medium bowl. Use your fingers to mix and crumble the ingredients until you achieve a coarse, sandy, and clumpy texture.
- Apply Streusel: Evenly sprinkle the streusel topping across the surface of the plums and dough.
- Bake Cake: Preheat your oven to 350°F (175°C). Bake the cake on the middle rack for 30-35 minutes until the streusel is golden and the plums have softened.
- Cool and Serve: Let the cake sit at room temperature for at least 10 minutes to allow the juices to set. Slice into squares and enjoy.
Notes
- This cake hails from southern Swabia in Germany and is celebrated for its yeast-based crust and buttery streusel topping.
- Handling sticky dough requires patience; use buttered hands or a spatula to aid spreading in the pan.
- Lightly sprinkling sugar atop the plums is optional; too much can make the cake watery and affect the streusel texture.
- Allowing the cake to rest after baking helps the juices solidify, making slicing easier and cleaner.
- You can substitute Italian plums with other firm, small plums if unavailable.
Nutrition
- Serving Size: 1 serving (1/12 of cake)
- Calories: 391
- Sugar: 30 g
- Sodium: 177 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 71 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 47 mg
