German Plum Cake
Yeast dough, juicy plums and a sweet streusel crumble
A yeast-based cake with juicy plums and a sweet streusel topping. This cake is extraordinarily delicious, it is one of my very favourites, and it is the way German Muttis and Omas make it. In German it is a Zwetschgenkuchen, and around Munich, a Zwetschgendatschi.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Mix and Knead the Dough
In a large bowl, combine 500 g flour, 80 g sugar, 1 tsp vanilla extract (or 5 g vanilla sugar), 7 g dried yeast, and a pinch of salt.
- 2
Pour in 300 ml lukewarm milk and add 100 g soft butter. Mix everything together with a wooden spoon until a shaggy dough forms.
- 3
Turn the dough out onto a lightly floured surface and knead by hand for 5 minutes until smooth, supple, and elastic.
⏱ 5 min
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Ivana Sanshia’s note
Quartering the Plums: Cutting the plums into quarters allows them to sit snugly side by side, creating an even, jammy layer that bakes at the exact same rate as the dough.
Zwetschgen: Use European Italian prune plums (Zwetschgen) if possible, as they retain their shape and provide the signature sweet-tart balance without turning watery.
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