📝 About This Recipe
A crown jewel of Bavarian baking, the Zwetschgendatschi is a beloved late-summer tradition that transforms tart Italian plums into a jammy, caramelized masterpiece. This recipe features a buttery, yeasted base that acts as a soft pillow for the fruit, which is arranged in the classic 'roof tile' pattern to ensure every bite is bursting with juice. Whether enjoyed at a village festival or in a cozy Munich cafe, this cake is the quintessential taste of a German autumn.
🥗 Ingredients
The Yeast Dough Base
- 500 grams All-purpose flour (sifted)
- 250 ml Whole milk (lukewarm, approximately 100°F/38°C)
- 7 grams Active dry yeast (one standard packet)
- 80 grams Granulated sugar
- 100 grams Unsalted butter (softened at room temperature)
- 1 large Egg (at room temperature)
- 1/2 teaspoon Salt
- 1 teaspoon Lemon zest (freshly grated)
The Fruit Topping
- 1.5 - 2 kg Italian Prune Plums (Zwetschgen) (pitted and quartered lengthwise)
- 1 tablespoon Cinnamon (ground)
- 3 tablespoons Granulated sugar (for sprinkling after baking)
The Optional Streusel (Crumbles)
- 150 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 100 grams Granulated sugar
- 1 packet Vanilla sugar (or 1 tsp vanilla extract)
👨🍳 Instructions
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1
In a small bowl, whisk the lukewarm milk with 1 tablespoon of the sugar and the active dry yeast. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the sifted flour, remaining sugar, salt, and lemon zest. Create a well in the center.
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3
Pour the yeast mixture, the softened butter, and the egg into the well. Using a dough hook or a sturdy wooden spoon, mix until a shaggy dough forms.
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4
Knead the dough for about 8-10 minutes by hand (or 5-6 minutes in a mixer) until it is smooth, elastic, and pulls away from the sides of the bowl. It should feel supple but not sticky.
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5
Cover the bowl with a clean, damp kitchen towel and place it in a warm, draft-free spot. Let the dough rise for about 60 minutes, or until it has doubled in size.
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6
While the dough rises, prepare the plums. Wash them, dry them thoroughly, slice them open to remove the pits, and then slice each half again lengthwise so you have quarters. Do not slice all the way through if you want the classic 'butterfly' look, though quarters are easier to arrange.
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7
If making streusel: Rub the cold butter, flour, sugar, and vanilla together with your fingertips until the mixture resembles coarse crumbs. Keep chilled until ready to use.
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8
Preheat your oven to 180°C (350°F). Grease a large rimmed baking sheet (standard 12x17 inch) with butter or line it with parchment paper.
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9
Punch down the risen dough and roll it out on a lightly floured surface to fit the dimensions of your baking sheet. Transfer the dough to the sheet, pressing it into the corners.
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10
Arrange the plums on the dough in tight, upright rows, overlapping them like roof tiles. The more plums you pack in, the juicier the cake will be. They should be standing almost vertically.
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11
Cover the sheet with a towel and let the assembled cake rise for a final 20-30 minutes.
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12
If using streusel, sprinkle them evenly over the plums. Otherwise, leave the fruit bare for a traditional look. Bake for 40-45 minutes until the edges of the crust are golden brown and the plums are bubbling.
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13
While still hot from the oven, mix the 3 tablespoons of sugar with the cinnamon and sprinkle it generously over the entire cake.
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14
Allow the cake to cool completely in the pan before slicing into squares. This allows the plum juices to set slightly.
💡 Chef's Tips
Use 'Zwetschgen' (Italian Prune Plums) if possible; they are firmer and less watery than round red plums, preventing a soggy crust. Always ensure your milk is lukewarm, not hot, as heat above 110°F will kill the yeast. For an extra crisp bottom, bake the cake on the lowest rack of the oven for the first 15 minutes. If your plums are particularly juicy, you can sprinkle 2 tablespoons of breadcrumbs over the dough before adding the fruit to absorb excess moisture.
🍽️ Serving Suggestions
Serve with a generous dollop of 'Schlagsahne' (freshly whipped cream lightly sweetened with vanilla sugar). Pair with a hot cup of Filterkaffee or an Earl Grey tea for a classic German afternoon 'Kaffee und Kuchen'. A glass of Federweißer (young, fermenting grape juice) is the traditional seasonal accompaniment in Germany. Leftovers can be lightly toasted the next day and served with a scoop of vanilla bean ice cream.