📝 About This Recipe
A quintessential German autumn staple, this Pflaumenkuchen features a light, buttery yeast dough topped with a dense mosaic of tart Italian prune plums. Known in various regions as Zwetschgendatschi, this cake perfectly balances the natural acidity of the fruit with a crunchy, spiced buttery crumble topping. It is the definitive taste of a cozy German afternoon 'Kaffee und Kuchen' ritual, celebrating the short but glorious plum harvest.
🥗 Ingredients
The Yeast Dough (Hefeteig)
- 500 grams All-purpose flour (plus extra for dusting)
- 7 grams Active dry yeast (one standard packet)
- 250 ml Whole milk (lukewarm, about 100°F/38°C)
- 80 grams Granulated sugar
- 100 grams Unsalted butter (softened at room temperature)
- 1 large Egg (at room temperature)
- 1/2 teaspoon Salt (fine sea salt)
- 1 teaspoon Lemon zest (freshly grated)
The Fruit Topping
- 1.5 kg Italian Prune Plums (Zwetschgen) (pitted and quartered lengthwise)
- 1 teaspoon Cinnamon (to sprinkle over fruit)
The Butter Crumble (Streusel)
- 200 grams All-purpose flour
- 125 grams Cold unsalted butter (cut into small cubes)
- 100 grams Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
👨🍳 Instructions
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1
In a small bowl, whisk the yeast and 1 teaspoon of the sugar into the lukewarm milk. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In the bowl of a stand mixer fitted with a dough hook, combine the 500g flour, remaining sugar, salt, and lemon zest. Make a well in the center.
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3
Pour the yeast mixture, the softened butter, and the egg into the well. Mix on low speed until a shaggy dough forms.
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4
Increase speed to medium and knead for 6-8 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
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5
Shape the dough into a ball, place in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 60 minutes or until doubled in size.
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6
While the dough rises, prepare the plums. Wash, dry, and pit them. Slice them lengthwise into quarters, but keep the bottom partially attached if you prefer the traditional 'roof tile' look.
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7
Prepare the streusel by combining the flour, sugar, cinnamon, and vanilla in a bowl. Rub the cold butter cubes into the mixture with your fingertips until you have pea-sized clumps. Chill in the fridge until needed.
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8
Preheat your oven to 180°C (350°F). Grease a standard 12x17 inch (30x40cm) rimmed baking sheet with butter.
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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
Cover the dough on the sheet and let it rest for another 20-30 minutes to puff up slightly.
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11
Arrange the plum quarters tightly in vertical rows across the dough, skin side down, overlapping them slightly like shingles on a roof.
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12
Evenly distribute the chilled streusel over the top of the plums.
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13
Bake in the center of the oven for 40-45 minutes, or until the edges of the crust are golden brown and the plum juices are bubbling.
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14
Remove from the oven and let the cake cool in the pan on a wire rack. This allows the juices to set so the crust doesn't get soggy.
💡 Chef's Tips
Always use Italian Prune Plums (Zwetschgen) if possible; they are less watery than standard round plums and hold their shape during baking. Ensure your milk is lukewarm, not hot; temperatures above 110°F (43°C) can kill the yeast. If your plums are particularly tart, you can sprinkle a tablespoon of sugar mixed with cinnamon directly over the fruit before adding the streusel. For the best streusel texture, keep the butter cold until the very last second and don't over-mix, or they will turn into a paste. This cake freezes beautifully! Slice it into squares and freeze with parchment paper between layers for up to 3 months.
🍽️ Serving Suggestions
Serve a generous slice slightly warm with a large dollop of freshly whipped cream (Schlagsahne) lightly sweetened with vanilla sugar. Pair with a hot cup of strong German filter coffee or a dark Earl Grey tea. For a decadent touch, serve alongside a scoop of high-quality vanilla bean ice cream. A glass of sweet dessert wine like a Riesling Auslese complements the tartness of the plums perfectly. Enjoy as a mid-afternoon snack, which is the traditional German way to consume this tray-bake.