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German Plum Cake
5 from 8 votes

German Plum Cake

An authentic recipe for the delicious German Plum Cake or Zwetschgenkuchen, this is the perfect coffee cake in fall.

Prep Time
20 mins
Cook Time
35 mins
Additional Time
1 hr
Servings: 20 servings
Calories: 246 kcal
Course: Cake
Cuisine: German

Ingredients

Yeast dough (Note 1):
  • 350 g all-purpose flour 12.5 oz/ 3 cups minus 1 tablespoon
  • 50 g granulated sugar 1.7 oz/ ¼ cup
  • ¼ teaspoon salt fine
  • 150 ml milk 5 oz/ ⅔ cup
  • 1 active dry yeast 7 g/ 0.25 oz (Note 2, sachet
  • 50 g butter 1.7 oz/ scant ¼ cup, unsalted
  • 1 egg
Streusel:
  • 250 g all-purpose flour 9 oz/ 2 cups + 1 tablespoon
  • 125 g granulated sugar 4.5 oz/ ½ cup + 2 tablespoons
  • 150 g butter 5.5 oz/ scant ⅔ cup, unsalted
  • ½ teaspoon cinnamon
Topping:
  • 1 kg plums 2.2 lbs, more or less as needed to cover the cake, Italian

Instructions

Yeast dough:
    Cup of Yum
  1. Mix the flour, sugar, and salt in a bowl. 350 g all-purpose flour/ 12.5 oz/ 3 cups minus 1 tablespoon + 50 g granulated sugar/ 1.7 oz/ ¼ cup + ¼ teaspoon fine salt
  2. Heat the milk gently in a small saucepan (36 degrees Celsius/ 96 degrees Fahrenheit, so body temperature).150 ml milk/ 5 oz/ ⅔ cup
  3. Combine: Add butter and yeast to the milk and stir until the butter has melted. Pour the milk mixture and lightly beaten egg into the flour mixture.50 g unsalted butter/ 1.7 oz/ scant ¼ cup + 1 sachet active dry yeast + 1 egg
  4. Knead the dough with the hand-held mixer fitted with dough hooks or a stand mixer with a dough hook. Knead as long as possible to combine everything well together. Then, turn the mixture onto the working surface and knead the dough with your hand for a couple of minutes.
  5. Let rise: Form a ball, place it back in the bowl, cover it with a clean cloth and let the dough rise in a warm place. The dough will need about an hour until about doubled in size.
Streusel:
  1. Mix flour, sugar, and cinnamon in the food processor. Add the very cold butter, cut into cubes, and process shortly until the streusel forms. Refrigerate until needed (Note 3).250 g all-purpose flour/ 9 oz/ 2 cups + 1 tablespoon + 125 g granulated sugar/ 4.5 oz/ ½ cup + 2 tablespoons + ½ teaspoon cinnamon + 150 g unsalted butter/ 5.5 oz/ scant ⅔ cup
Plums:
  1. Remove the stones from the plums while the yeast dough is rising. Don't cut the plums all the way through; they should remain attached on one side.1 kg Italian plums/ 2.2. lbs
Assemble:
  1. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line the baking tray with parchment paper.
  2. Roll the yeast dough with a rolling pin to match the size of the tray. Carefully place the dough on the tray and stretch and press with your fingers until everything fits.
  3. Arrange the stoned plums on top. Sprinkle with the streusel.
  4. Bake for 30-35 minutes or until the streusel is golden brown. Let rest for about 20 minutes before slicing it and serve as suggested above.

Notes

  • Measurements: Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).
  • Measurements: Always use a
  • Measurements: Always use a
  • digital kitchen scale
  • in baking; it ensures the best results (Amazon affiliate link).
  • in baking; it ensures the best results (Amazon affiliate link).
  • Yeast: If using fresh yeast, you will need 21 g/ 0.7 oz of it. The dough will probably rise quicker in this case, so check after 30-40 minutes already and proceed with the recipe if the dough has doubled in size.
  • Measurements: Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).
  • Yeast: If using fresh yeast, you will need 21 g/ 0.7 oz of it. The dough will probably rise quicker in this case, so check after 30-40 minutes already and proceed with the recipe if the dough has doubled in size.
  • Streusel without a food processor: Mix flour, cinnamon, and sugar in a bowl. Add the cold butter cubes and cut the butter into the flour (with a butter knife) until you obtain streusel. If doing this with your hands, only use your fingertips; the butter will get warm too quickly if you use your palms.

Nutrition Information

Serving 1piece Calories 246kcal (12%) Carbohydrates 38g (13%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 30mg (10%) Sodium 38mg (2%) Potassium 126mg (3%) Fiber 2g (8%) Sugar 14g (28%) Vitamin A 447IU (9%) Vitamin C 5mg (6%) Calcium 20mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 20 servings

Amount Per Serving

Calories 246

% Daily Value*

Serving 1piece
Calories 246kcal 12%
Carbohydrates 38g 13%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 30mg 10%
Sodium 38mg 2%
Potassium 126mg 3%
Fiber 2g 8%
Sugar 14g 28%
Vitamin A 447IU 9%
Vitamin C 5mg 6%
Calcium 20mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.