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.
Ingredients
Scale
- 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
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, at room temperature
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Arrange the quartered plums in neat, close rows over the entire surface of the dough.
- Set the pan back in a warm spot and allow the assembled cake to rise for up to another hour.
- 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 texture.
- Evenly sprinkle the streusel topping across the surface of the plums and dough.
- 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.
- Let the cake sit at room temperature for at least 10 minutes. Slice into squares and enjoy.
Notes
- Prep Time: 1 hour
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 391
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 71 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg