Pflaumenkuchen / Zwetschgendatschi: German Plum Cake. The classic German plum cake topped with streusel on a bed of fluffy yeast dough, Zwetschgenkuchen is German baking at its best! Depending on which region of Germany you're in, it's called Zwetschgenkuchen, Zwetschgendatschi, Quetschekuche or Pflaumenkuchen. Fresh sweet plums and buttery streusel make this easy traditional German Plum Cake perfect for your next work potluck, family dinner or afternoon snack!
Zwetschgenkuchen, Pflaumenkuchen or Zwetschgendatschi (southern Bavaria) is a sheet cake or pie made from yeast dough or shortcrust dough that is thinly spread onto a baking sheet or other baking mold and covered with pitted zwetschgen plums. How to make a German Plum Cake Zwetschenkuchen (with Streusel!) Seems like whenever you are invited to coffee in a German household in Summertime, you will find a German Plum Cake on the table. NOTE on traditional German Plum Cake: in my opinion this cake has to be made with yeast dough. You can have Pflaumenkuchen / Zwetschgendatschi: German Plum Cake using 13 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Pflaumenkuchen / Zwetschgendatschi: German Plum Cake
- Prepare of **Dough**.
- You need 120 ml of milk (1/2 US cup).
- You need 1 tsp of active dry yeast.
- It's 4 Tbsp of sugar.
- It's 250 g of flour (about 1 US cup).
- It's 30 g of butter, softened (2 Tbsp).
- It's 1 pinch of salt.
- You need of **Topping**.
- Prepare 400-450 g of Prunes or dark plums (about 1 lb).
- It's 2 Tbsp of quick oats or breadcrumbs for dusting dough.
- It's 1 tsp of cinnamon.
- You need 1 Tbsp of sugar.
- It's 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..
There are existing several names for this type of frutit cake in Germany: Zwetschgenkuchen, Pflaumenkuchen and in Bavaria Zwetschgendatschi. This German plum cake is easy to make with deliciously juicy plums and a gently sweet cinnamon streusel on a tasty base. 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. German Plum Cake (Pflaumenkuchen): A delicious non-yeast version of this traditional German plum cake.
Pflaumenkuchen / Zwetschgendatschi: German Plum Cake instructions
- 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 :).
I was curious to see whether there is a German equivalent, given that Poland and Germany are neighbors and a lot of the cuisine overlaps. 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. Pflaumenkuchen, also known as Zwetschgendatschior is a wildly popular plum cake dessert in Germany. The yeasted dough bakes into something The recipe is classically made with ripe plums but this recipe works beautifully with other stone fruits like nectarines, peaches.