Best 4 Traditional German Plum Cake Zwetschgenkuchen Recipes

ZWETSCHGENKUCHEN (GERMAN PLUM CAKE)

Steps:

• 1. This is such a simple recipe and the flavor is huge! Start by mixing the margarine and 1/2 cup of sugar. Add the eggs and mix again. Separately, mix together the flour, baking powder, salt and almond extract. 2. Add the flour mixture to the margarine mixture. 3. Prepared a pan with cooking spray and pour the thick batter in. Spread it out to make it even. I think you can really use any size pan, to be honest. The larger the pan, the thinner the cake will be. I prefer a thinner cake so I went with a larger pan. You do what you think will taste the best for you. 4. Slice the plums, removing the pit in the process. 5. This is where you can have a lot of fun and even get the kids involved! Layered the plum wedges on top of the batter in a pretty pattern. You can use whatever pattern you want, or no pattern at all. 6. Mix together the sugar and cinnamon and sprinkle it over the plums. 7. Baked the cake at 375 degrees for 45 minutes and it's ready to eat! I actually prefer the kuchen room temperature, but it is delicious however you want to eat it! You can try other fruits as well, although I don't know what you would call them in German.

ZWETSCHGENKUCHEN (GERMAN PLUM CAKE)

Steps:

• 1. In a medium-sized bowl, combine the butter and 1/2 cup sugar. Add the eggs and continue mixing. In a separate bowl, mix together the flour, baking powder, salt and almond extract. Add the flour mixture to the butter mixture and mix well.
• 2. Spray a 9x13-inch baking dish with cooking spray and pour the batter into it. Spread it out evenly.
• 3. Slice the plums, removing the pit as you go. Layer the plum wedges on top of the batter in whatever pattern you choose.
• 4. Mix together 1/2 cup sugar and the cinnamon and sprinkle it over the plums. Bake in a preheated 375-degree oven for 45 minutes. Serve with whipped cream.

ZWETSCHGENDATSCHI (GERMAN PLUM SHEET CAKE)

Steps:

• Combine flour and baking powder in a large bowl. Mix in 1 cup sugar, vanilla sugar, and salt. Add 1 1/3 cups butter and eggs. Knead everything into a smooth dough. Shape dough into a ball, press flat, cover, and chill in the refrigerator 1 hour to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with butter.
• Cut halved plums in half again, without cutting all the way through, so they fan out.
• Roll pastry dough out on a lightly floured work surface. Line the bottom and sides of the prepared baking sheet with dough. Mix 2 tablespoons sugar and cinnamon together in a bowl.
• Arrange plums side by side on the pastry dough; very small plums should overlap. Dot plums with 2 tablespoons butter and sprinkle with cinnamon sugar and almonds.
• Bake in the preheated oven until pastry crust is lightly browned, 30 to 40 minutes. Remove from oven. Allow plum cake to cool, then cut into squares. Serve lukewarm or at room temperature.

TRADITIONAL GERMAN PLUM CAKE (ZWETSCHGENKUCHEN)

Steps:

• Sift flour into a large bowl and make a well in the middle.
• Crumble yeast into well and mix it with 1 tablespoon of sugar, milk and some flour. This first yeast-mixture should be still fluid. Cover and let rise in warm place for 20 minutes.
• Add remaining sugar, melted butter, egg and a good pinch of salt and mix with yeast mixture and flour. Knead with floured hands until dough is peeling away from the side of the bowl and blistering. This step may take 10 minutes (or more). Use some additional flour, if dough is too sticky. At the end you should have a smooth dough.
• Cover and let rise in warm place for about 25 to 30 minutes or until dough has doubled.
• Meanwhile prepare the plums. Cut lengthwise and pit them. Cut the still connected plum halves once again lengthwise, but do not cut through. You should have a depitted plum which you can easily flatten.
• Grease backing tray. Dough is calculated for a baking tray of 11 3/4 x 15 inches.
• Remove yeast dough from bowl, knead once or twice and roll out on baking tray using a floured rolling pin. Along the sides of the baking tray form a border with yeast dough.
• Place plums on yeast dough in closely rows and press slightly into dough. Let rise again for 15 minutes.
• Preheat oven (425 F, 220 C).
• Bake the plum cake in the middle of the oven for 20 to 25 minutes.
• Meanwhile mix sugar and ground cinnamon for topping.
• Remove plum cake from oven and sprinkle with sugar-cinnamon mixture. Cut into 20 pieces and serve warm or cold with whipped cream.
• NOTE on Baker's yeast: If possible use fresh baker's yeast. But you can replace it by 1 1/2 packages dry yeast.
• NOTE on Damson Plums: a traditional German Plum Cake is made with the slightly tart and not too juicy Damson Plums. You can also use other plum varieties, but the plums shouldn't be over-ripped or too juicy. I have tried it with other plum varieties and have reduced amount of sugar in topping.
• NOTE on traditional German Plum Cake: in my opinion this cake has to be made with yeast dough. It takes more time to make than other doughs, but it is worthwhile. Don't be afraid of the juices. This cake has to be juicy!
• There are existing several names for this type of frutit cake in Germany: Zwetschgenkuchen, Pflaumenkuchen and in Bavaria Zwetschgendatschi. Zwetschgen is the German name for Damson plums.