Recipe: Delicious German Plum Cake - Zwetschgendatschi

German Plum Cake - Zwetschgendatschi. While plums can be found in stores throughout the year, in celebration of plum season I want to share a traditional German plum cake with you. Depending on which region of Germany you're in, it's called Zwetschgenkuchen, Zwetschgendatschi, Quetschekuche or Pflaumenkuchen. I know, they're all tongue-twisters :) Bavarian Zwetschgendatschi or German Plum Cake.

There are a lots of fights about what is the most classic version of this. Zwetschgendatschi is a classic German plum sheet cake from Bavaria - a short crust pastry, topped with Italian plums. It is traditionally served with vanilla sugar-sweetened whipped cream. You can have German Plum Cake - Zwetschgendatschi using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of German Plum Cake - Zwetschgendatschi

Prepare 250 g of flour.
Prepare 140 g of butte, cold.
You need 50 g of sugar.
It's 1 pinch of baking powder.
You need 1 dash of salt.
It's 1 of egg (size m).
Prepare 1 tbsp of rum.
You need 1 sachet of vanilla sugar.
You need 1 kg (2 lb) of prunes (Zwetschgen).
You need 3 tbsp of sugar.
Prepare 1/2 tsp of cinnamon.

A tradition German plum cake, called "Zwetschgenkuchen". Not just any plum cake, but one with a crumbly topping called "Streusel" made with crème fraîche and vanilla. German plum cake or Zwetschgenkuchen with streusel, a standard recipe in any German kitchen or bakery. This German plum cake is one of my favorite autumn cakes, one of just anybody's favorite autumn cakes in Germany, I suppose.

German Plum Cake - Zwetschgendatschi step by step

Preheat the oven to 200 °C (390° F). Line a baking tray or a springform tin with baking parchment. Mix dry ingredients (except tbsp sugar and tsp cinnamon at the end of the ingredients)..
Add the cold butter and start kneading with your fingers. Add the egg and the rum and knead until you have a dough..
Spread the dough on the tray or tin and pinch several times with a fork so it does not rise while baking. Put the tin in the fridge until the prunes are prepared..
Wash the prunes. Cut in the middle, open and remove pit without cutting the prune into half. Cut in fan-shape (kind of accordion) as seen in the photo. Lay tightly on the pie crust..
Bake for 30 min until crust turns light brown. In the mean time mix 3 tbsp sugar with 1/2 tsp cinnamon. As soon as the cake is removed from the oven scatter cinnamon sugar mix on the cake and cover with aluminium foil (for 20 min). A lovely juice will emerge that makes the cake moist. Enjoy with whipped cream!.

Nothing speaks more of autumn, crisp air, warm kitchens and delicious cakes than this amazing German plum cake, a typical German streusel. One of Germany's favorite desserts, Zwetschgenkuchen, is also very popular in neighboring Austria and Switzerland. It is thought to have originated in the Swabian city of Augsburg and is considered an authentic Bavarian culinary specialty. It is also served during Oktoberfest. Dotted with fresh plums this cake is light, moist and makes a great companion to strong coffee as well as dessert.