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German Plum Cake (Zwetschgenkuchen)

A delightful dessert showcasing a buttery dough filled with juicy plums, perfect for gatherings or a simple treat at home.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: German
Calories: 290
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup warm milk (110°F/45°C) Use almond or soy milk for a dairy-free version.
  • 2 1/4 tsp active dry yeast Ensure yeast is fresh for proper rising.
  • 1/4 cup white granulated sugar
  • 3 1/2 cups all-purpose flour Can substitute with gluten-free flour.
  • 1/2 tsp salt
  • 4 tbsp melted butter Use coconut oil for a dairy-free version.
  • 1 large egg Replace with a flax egg for a vegan version.
Topping Ingredients
  • 1.5 lbs Italian plums, pitted and quartered Use ripe plums for best flavor.
  • 1/2 cup sugar
  • 1/2 cup flour
  • 4 tbsp cold butter

Method
 

Prepare the Yeast and Dough
  1. In a mixing bowl, combine warm milk, yeast, and 2 tablespoons of sugar. Let it sit for 5-10 minutes until foamy.
  2. In a large bowl, mix together flour and salt. Add the yeast mixture, melted butter, remaining sugar, and egg. Knead until the dough is smooth and elastic.
  3. Place the dough in a covered bowl and allow it to rise for 1 hour in a warm place.
Prepare the Plums and Streusel
  1. Preheat the oven to 350°F (180°C).
  2. Slice the plums in quarters, removing pits.
  3. In a medium bowl, combine 1/2 cup of sugar, 1/2 cup of flour, and cold butter. Mix until crumbly to create the streusel.
Assemble and Bake
  1. Spread the dough onto a greased 13 x 18 inch baking sheet, layer the plums evenly on top, and sprinkle the streusel.
  2. Bake for 30-35 minutes, or until golden brown.

Notes

Serve warm with powdered sugar, whipped cream, or ice cream. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.