How to Cook Delicious Pflaumenkuchen / Zwetschgendatschi: German Plum Cake

Pflaumenkuchen / Zwetschgendatschi: German Plum Cake. 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 :) Great recipe for Pflaumenkuchen / Zwetschgendatschi: German Plum Cake.

There are a lot of variations to Pflaumenkuchen, but here is maybe the. Pflaumenkuchen (also known as Zwetschgenkuchen) is a delicious German Plum Cake made with a simple, sweet yeast dough, layered with ripe plums and sprinkled with cinnamon. Zwetschgenkuchen literally means plum cake (Zwetschgen=plums and kuchen=cake) and is also known as Pflaumenkuchen or Zwetschgendatschi depending on the region. You can cook Pflaumenkuchen / Zwetschgendatschi: German Plum Cake using 13 ingredients and 12 steps. Here is how you cook it.

Ingredients of Pflaumenkuchen / Zwetschgendatschi: German Plum Cake

It's of **Dough**.
You need 120 ml of milk (1/2 US cup).
Prepare 1 tsp of active dry yeast.
Prepare 4 Tbsp of sugar.
Prepare 250 g of flour (about 1 US cup).
Prepare 30 g of butter, softened (2 Tbsp).
Prepare 1 pinch of salt.
Prepare of **Topping**.
It's 400-450 g of Prunes or dark plums (about 1 lb).
It's 2 Tbsp of quick oats or breadcrumbs for dusting dough.
It's 1 tsp of cinnamon.
You need 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..

In German there is a difference between the types of plums referred to as Zwetschgen and those known as Pflaumen. 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. Nothing speaks more of autumn, crisp air, warm kitchens and delicious cakes than this amazing German plum cake, a typical German streusel.

Pflaumenkuchen / Zwetschgendatschi: German Plum Cake instructions

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 :).

Summer Time is Zwetschgenkuchen time for me. This traditional German Plum Cake will be made with Damson Plums on a yeast dough. After your first mouthful of this juicy cake you will be addicted to the wonderful flavors of plums, cinnamon, yeast dough and whipped cream. I can't wait to get the first plums (Zwetschgen) every year to make one of my favorite fruit cakes. While plums are still in season, this recipe should be on the list of everyone who loves baking bars and using seasonal ingredients.