Name: Zwetschgenkuchen (German Plum Cake)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 55 min
Cuisine: German
Ingredients: 2 lbs (900 g) fresh Italian plums (Zwetschgen), halved and pitted; 2 1/2 cups (310 g) all-purpose flour; 1/2 cup (100 g) granulated sugar; 1/2 cup (115 g) unsalted butter, softened; 1 large egg; 2 1/4 tsp (1 packet) active dry yeast (for yeast dough version); 3/4 cup (180 ml) milk, lukewarm; 1/4 tsp salt; 1 tsp lemon zest (optional); 1 tsp ground cinnamon (to sprinkle); 2 tbsp breadcrumbs or ground almonds (optional, to absorb plum juice)

Why You’ll Love Zwetschgenkuchen (German Plum Cake) Recipe

This classic German cake stands out for its rustic charm and natural fruitiness. It’s not overly sweet, which makes it a perfect option for those who enjoy desserts with a touch of tartness. The cake’s base—whether you opt for a soft yeast dough or a tender shortcrust—beautifully complements the juicy, baked plums. Easy to prepare and adaptable, Zwetschgenkuchen can be enjoyed warm or cold, making it an ideal dessert, snack, or even breakfast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh Italian plums (Zwetschgen)
All-purpose flour
Granulated sugar
Unsalted butter
Eggs
Active dry yeast (for yeast dough variation)
Milk
Salt
Lemon zest (optional)
Ground cinnamon
Breadcrumbs or ground almonds (optional, to absorb plum juices)

Directions

Prepare the dough: If using a yeast dough, warm the milk slightly and dissolve the yeast in it. Let it sit for 5-10 minutes until foamy. Mix with flour, sugar, salt, softened butter, egg, and lemon zest to form a smooth dough. Let it rise for about an hour, or until doubled in size.
Preheat the oven to 350°F (175°C).
Prepare the plums: Wash, halve, and pit the plums. Slice each half into quarters but keep the ends attached, creating a fan shape.
Roll out the dough and place it into a greased baking tray or springform pan. If using a shortcrust dough, press it evenly into the pan.
Sprinkle the dough with breadcrumbs or ground almonds to prevent sogginess from the plums.
Arrange the plums tightly in rows or concentric circles over the dough, skin side down.
Sprinkle with cinnamon and sugar to taste.
Bake for 35–45 minutes, or until the crust is golden and the plums are bubbling slightly.
Let cool before slicing. Serve with whipped cream if desired.

Servings and timing

This recipe yields approximately 12 servings.
Prep time: 20 minutes (plus 1 hour rising time if using yeast dough)
Bake time: 35–45 minutes
Total time: 1 hour 55 minutes (including rising and cooling)

Variations

Shortcrust vs. Yeast Dough: Traditional versions use yeast dough, but shortcrust offers a quicker and crumblier alternative.
Streusel topping: Add a sweet crumb topping made from butter, sugar, and flour for extra texture.
Gluten-free: Use a gluten-free flour blend suitable for baking and adjust liquids as needed.
Almond flavor: Sprinkle sliced almonds over the top before baking for added crunch.
Vanilla custard base: Spread a thin layer of custard over the dough before adding plums for a creamier version.

Storage/Reheating

Zwetschgenkuchen is best enjoyed fresh but stores well:

Refrigerator: Keep covered in the fridge for up to 3 days.
Freezing: Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight.
Reheating: Warm in the oven at 300°F (150°C) for about 10 minutes or serve cold.

FAQs

What are the best plums to use for Zwetschgenkuchen?

The ideal plums are Italian prune plums (Zwetschgen), which are firm, slightly tart, and hold their shape well during baking.

Can I use frozen plums?

Yes, but thaw and drain them thoroughly to avoid excess moisture in the cake.

What type of dough is traditional?

Yeast dough is most traditional in southern Germany, though shortcrust is common in other regions and faster to prepare.

How do I prevent the cake from becoming soggy?

Sprinkle the base with breadcrumbs or ground almonds before layering the plums to absorb juices.

Can I make this cake vegan?

Yes, substitute plant-based butter and milk, and use an egg replacer or skip the egg in the dough.

Should I peel the plums?

No, the skins help the plums retain their shape and give the cake its signature look and texture.

Can I add a topping?

A streusel topping is a popular addition and adds sweetness and crunch to the finished cake.

How long does it stay fresh?

The cake stays fresh for 2–3 days in the fridge, but the crust may soften due to the plums’ moisture.

Is it served warm or cold?

Either! It’s delicious served warm with cream or cold as a snack or breakfast treat.

Can I make it ahead of time?

Yes, Zwetschgenkuchen can be baked a day ahead and stored covered at room temperature or in the fridge.

Conclusion

Zwetschgenkuchen is a delightful German plum cake that showcases the beauty of seasonal fruit in a simple, rustic dessert. With its sweet-tart flavor and soft base, it’s perfect for afternoon coffee, a cozy dessert, or even breakfast. Whether you prefer a yeast or shortcrust base, this recipe is easy to customize and sure to become a favorite during plum season.