Pflaumenkuchen / Zwetschgendatschi: German Plum Cake. It's also called Zwetschgendatschi in some places in Germany. There are a lot of variations to Pflaumenkuchen, but here is maybe the simplest style - baking the plums or prunes on a sweet yeast dough, not toppings or other fillings. If you can get your hands on the deep purple.
I know, they're all tongue-twisters :) Zwetschgenkuchen literally means plum cake (Zwetschgen=plums and kuchen=cake) and is also known as Pflaumenkuchen or Zwetschgendatschi depending on the region. In German there is a difference between the types of plums referred to as Zwetschgen and those known as Pflaumen. This easy plum cake is a popular dessert in Germany (it's called Zwetschgenkuchen or Pflaumenkuchen in German). You can cook Pflaumenkuchen / Zwetschgendatschi: German Plum Cake using 13 ingredients and 12 steps. Here is how you cook that.
Ingredients of Pflaumenkuchen / Zwetschgendatschi: German Plum Cake
- It's of **Dough**.
- You need 120 ml of milk (1/2 US cup).
- It's 1 tsp of active dry yeast.
- Prepare 4 Tbsp of sugar.
- Prepare 250 g of flour (about 1 US cup).
- You need 30 g of butter, softened (2 Tbsp).
- You need 1 pinch of salt.
- You need of **Topping**.
- You need 400-450 g of Prunes or dark plums (about 1 lb).
- You need 2 Tbsp of quick oats or breadcrumbs for dusting dough.
- It's 1 tsp of cinnamon.
- It's 1 Tbsp of sugar.
- You need 1 of baking tray (I used a 8 x 11 in/22 x 28 cm pan) or pie/tart dish (8-9 inches). Something similar will work..
Filled with fresh plums and topped with streusel, it's the perfect summer treat. To make it extra delicious, serve with whipped cream or a scoop of vanilla ice cream. This post may contain affiliate links. Variations in German plum cake This cake goes by a few different names (pflaumekuchen, zwetschgenkuchen) depending on where you are, and has some variations in how you make it as well.
Pflaumenkuchen / Zwetschgendatschi: German Plum Cake step by step
- In a bowl, mix the flour, yeast, sugar, and salt..
- Add milk and butter and mix until the dough can be formed into a ball. If it's too wet to handle, add a little more flour. If it's too dry and powdery, add a little bit of milk..
- Dust a surface and your hands with flour. Knead the dough a couple minutes until the ball is smooth..
- Cover and let sit in a warm place for about 60 minutes..
- It should get almost double in size after 1 hour..
- While waiting for dough, pit and quarter the prunes..
- When dough is ready, preheat oven to 400°F/200°C and grease your baking pan/baking sheet with oil or butter. Roll out your dough into the pan (about 1 cm thick or so)..
- Sprinkle dough with breadcrumbs or oats (to help soak up extra juice from plums).
- Layer the plums in to up right rows so it fills the entire dough sheet..
- Sprinkle the top with cinnamon and sugar..
- Put pan into center rack. Turn temperature down to 350°F/180°C and bake for 30-35 minutes, until the dough is slightly browned and prunes are starting to turn golden..
- Remove and let cool for a few minutes. Can be eat warm or room temperature. Serve plain or top with yogurt or whipped cream. Drizzle honey for an added touch of sweetness :).
Some have streusel on top, others don't and the base varies. Light, fluffy, moist and not too sweet authentic German plum sheet cake (Zwetschgenkuchen/ pflaumenkuchen) made with yeasted dough filled with fresh plums and topped with crumbles. Tastes over the top dusted with icing sugar and with whipped cream. Perfect for breakfast, brunch, afternoon tea or dessert. Quarter each plum so that all four quarters remain clinging together by their skin, forming a row.