Recipe: Delicious Pflaumenkuchen / Zwetschgendatschi: German Plum Cake

Pflaumenkuchen / Zwetschgendatschi: German Plum Cake. NOTE on traditional German Plum Cake: in my opinion this cake has to be made with yeast dough. There are existing several names for this type of frutit cake in Germany: Zwetschgenkuchen, Pflaumenkuchen and in Bavaria Zwetschgendatschi. The classic German plum cake topped with streusel on a bed of fluffy yeast dough, Zwetschgenkuchen is German baking at its best!

Allow plum cake to cool, then cut into squares. Serve lukewarm or at room temperature. This German Plum Cake is a very tasty cake with a name which is impossible to pronounce. You can have Pflaumenkuchen / Zwetschgendatschi: German Plum Cake using 13 ingredients and 12 steps. Here is how you cook that.

Ingredients of Pflaumenkuchen / Zwetschgendatschi: German Plum Cake

You need of **Dough**.
It's 120 ml of milk (1/2 US cup).
Prepare 1 tsp of active dry yeast.
You need 4 Tbsp of sugar.
It's 250 g of flour (about 1 US cup).
You need 30 g of butter, softened (2 Tbsp).
You need 1 pinch of salt.
Prepare of **Topping**.
Prepare 400-450 g of Prunes or dark plums (about 1 lb).
It's 2 Tbsp of quick oats or breadcrumbs for dusting dough.
You need 1 tsp of cinnamon.
Prepare 1 Tbsp of sugar.
It's 1 of baking tray (I used a 8 x 11 in/22 x 28 cm pan) or pie/tart dish (8-9 inches). Something similar will work..

Great recipe for Pflaumenkuchen / Zwetschgendatschi: German Plum Cake. One of my favorite German desserts and favorite ways to enjoy the plum and prune season! It's also called Zwetschgendatschi in some places in Germany. Zwetschgenkuchen, Pflaumenkuchen or Zwetschgendatschi (southern Bavaria) is a sheet cake or pie made from yeast dough or shortcrust dough that is thinly spread onto a baking sheet or other baking mold and covered with pitted zwetschgen plums..

Pflaumenkuchen / Zwetschgendatschi: German Plum Cake step by step

In a bowl, mix the flour, yeast, sugar, and salt..
Add milk and butter and mix until the dough can be formed into a ball. If it's too wet to handle, add a little more flour. If it's too dry and powdery, add a little bit of milk..
Dust a surface and your hands with flour. Knead the dough a couple minutes until the ball is smooth..
Cover and let sit in a warm place for about 60 minutes..
It should get almost double in size after 1 hour..
While waiting for dough, pit and quarter the prunes..
When dough is ready, preheat oven to 400°F/200°C and grease your baking pan/baking sheet with oil or butter. Roll out your dough into the pan (about 1 cm thick or so)..
Sprinkle dough with breadcrumbs or oats (to help soak up extra juice from plums).
Layer the plums in to up right rows so it fills the entire dough sheet..
Sprinkle the top with cinnamon and sugar..
Put pan into center rack. Turn temperature down to 350°F/180°C and bake for 30-35 minutes, until the dough is slightly browned and prunes are starting to turn golden..
Remove and let cool for a few minutes. Can be eat warm or room temperature. Serve plain or top with yogurt or whipped cream. Drizzle honey for an added touch of sweetness :).

German plum cake, variously known as zwetschgendatschi, zwetschgenkuchen, quetschekuche or pflaumenkuchen, depending on where you Perfect German plum cake. German Plum Kuchen- Pflaumenkuchen is a summer recipe that uses fresh plums in season. This German recipe is traditional from Transylvania and it is With all due respect, I am not sure why we are debating something that it is very clear to me: Saxony is part of Germany, there is a cake named. German plum cake or Zwetschgenkuchen with streusel, a standard recipe in any German kitchen or bakery. Any German person who bakes has probably baked this plum cake before, anyone who doesn't bake probably buys it at the bakery every autumn.