Go Back
Classic German Zwetschgenkuchen topped with streusel, made with Italian plums.

Classic German Zwetschgenkuchen

A cozy and easy plum sheet cake, perfect for using ripe plums and bringing the aroma of a bakery to your kitchen.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough ingredients
  • 2 1/4 cups all purpose flour
  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 1/2 cup warm milk (not hot)
  • 1/3 cup sugar (plus 1 to 2 tablespoons for sprinkling if your plums are tart)
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/3 cup melted butter
Plum topping
  • 2 to 2 1/2 pounds Zwetschgen or Italian prune plums, halved and pitted
  • 1 to 2 teaspoons cinnamon (optional)

Method
 

Prepare the Dough
  1. In a small bowl, stir the yeast into the warm milk with a pinch of the sugar. Let it sit for 5 to 10 minutes until it looks foamy.
  2. In a large bowl, mix flour, remaining sugar, and salt. Add the egg, melted butter, and the yeast milk. Stir until a soft dough forms.
  3. Cover the bowl and let the dough rise in a warm spot for about 45 to 60 minutes. It should look puffier.
Assemble the Cake
  1. Preheat the oven to 350°F (175°C) and grease your baking pan.
  2. Press the dough into the pan with your hands. If it springs back, wait 5 minutes and try again.
  3. Arrange the plums on top, cut side up, slightly overlapping in rows. Sprinkle with a little sugar and cinnamon if using.
Bake
  1. Bake for about 35 to 45 minutes, until the edges are golden and the fruit looks soft and glossy.
  2. Cool for at least 15 minutes before slicing.

Notes

Serve slightly warm with vanilla ice cream or plain with coffee. For a festive touch, serve after an authentic German meal.