Name: Traditional German Plum Cake (Zwetschgenkuchen)
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 2 h 5 min
Cuisine: German
Ingredients: 1 cup warm milk (110°F/45°C); 2 ¼ tsp active dry yeast; ¼ cup white granulated sugar; 3 ½ cups all-purpose flour; ½ tsp salt; 4 tbsp melted butter; 1 large egg; 1.5 lbs Italian plums, pitted and quartered; ½ cup granulated sugar; ½ cup all-purpose flour; 4 tbsp cold butter

Jump to Recipe·Print Recipe

Traditional German Plum Cake (Zwetschgenkuchen), is one of those old-fashioned baked treats I always come back to when I want something comforting and full of seasonal flavor. I make it with a soft yeast dough, juicy Italian plums, and a buttery streusel topping that bakes into a beautiful balance of tender, sweet, and lightly crisp textures.

Traditional German Plum Cake (Zwetschgenkuchen)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup warm milk (110°F/45°C)

2 ¼ teaspoon active dry yeast

¼ cup white granulated sugar

3 ½ cups all-purpose flour

½ teaspoon salt

4 tablespoon melted butter

1 large egg

1.5 lbs Italian plums, pitted and quartered

½ cup granulated sugar

½ cup all-purpose flour

4 tablespoon cold butter

Directions

I start by combining the warm milk, yeast, and 2 tablespoons of the sugar in a small bowl. I let the mixture rest for 5 to 10 minutes until it becomes foamy, which tells me the yeast is active.

In a large mixing bowl, I combine the flour and salt. Then I add the yeast mixture, melted butter, the remaining sugar, and the egg. I mix everything together until a dough begins to form.

Next, I knead the dough for about 8 to 10 minutes until it feels smooth and elastic. Once the dough is ready, I place it in a lightly greased bowl, cover it, and let it rise for about 1 hour, or until it doubles in size.

While the dough rises, I prepare the plums by pitting and quartering them. I also make the streusel by combining the sugar and flour in a bowl, then rubbing in the cold butter with my fingers until the mixture turns crumbly.

When the dough has finished rising, I preheat the oven to 350°F (180°C). I roll or press the dough onto a greased 13 × 18 inch baking sheet, then I arrange the plum quarters evenly over the top.

After that, I sprinkle the streusel evenly over the plums. I bake the cake for 30 to 35 minutes, until the crust is golden and the plums are tender.

Once baked, I let the cake cool slightly before slicing and serving. I find that this short resting time helps the texture settle nicely and makes the slices easier to serve.

Servings and timing

I get 12 servings from this recipe, which makes it a great choice for sharing.

Prep Time: 90 minutes

Cooking Time: 35 minutes

Total Time: 125 minutes

Calories: 320 kcal per serving

Variations

I sometimes add a little ground cinnamon to the streusel when I want a warmer and slightly spiced flavor. It pairs beautifully with the tart sweetness of the plums.

I also like to use a touch of vanilla in the dough or streusel for a softer bakery-style aroma. When I want a little texture, I mix chopped almonds into the topping.

For a slightly different finish, I dust the cooled cake with powdered sugar before serving. If I want the fruit flavor to stand out even more, I keep the streusel a little lighter and let the plums take center stage.

Storage/Reheating

I store any leftover plum cake in an airtight container at room temperature for up to 2 days. If I want to keep it longer, I place it in the refrigerator, where it stays good for about 4 to 5 days.

When I reheat a slice, I usually warm it in the microwave for a few seconds if I want something quick. If I want to bring back a little of the fresh-baked texture, I use the oven at a low temperature for several minutes. That helps the streusel feel a bit more crisp again.

I can also freeze the cake in individual slices. I wrap each piece well and thaw it before reheating, which makes it easy for me to enjoy later.

FAQs

Can I use other types of plums for this cake?

I can use other plums, but I prefer Italian plums because they hold their shape well and have the classic flavor and texture that make Zwetschgenkuchen so traditional.

Do I need to peel the plums first?

I do not peel the plums for this recipe. Their skins soften nicely during baking and help the fruit keep its shape.

Can I make the dough ahead of time?

I can prepare the dough ahead and let it rise slowly in the refrigerator. When I am ready to bake, I bring it closer to room temperature, then press it into the pan and continue with the recipe.

How do I know when the cake is done baking?

I look for a golden crust, tender plums, and a streusel topping that looks lightly crisp and set. Those signs usually tell me the cake is ready to come out of the oven.

What do I like to serve with plum cake?

I like to serve it slightly warm or at room temperature. I often enjoy it as it is, but I also think it goes wonderfully with whipped cream, vanilla sauce, or a cup of coffee.

Conclusion

I think Traditional German Plum Cake is a wonderful example of how simple baking can still feel deeply special. The soft yeast dough, juicy plums, and buttery streusel create a classic combination that never goes out of style.

Whenever I make this recipe, I get a dessert that feels cozy, homemade, and full of old-world charm. It is the kind of cake I love to share, and it always brings a little warmth to the table.

📖 Recipe:

Traditional German Plum Cake (Zwetschgenkuchen)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 125 minutes
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

Traditional German Plum Cake (Zwetschgenkuchen) features a soft yeast dough base topped with juicy Italian plums and a buttery crumbly streusel. This rustic dessert balances tart fruit and sweet topping for a comforting, classic bake.

Instructions

In a small bowl combine the warm milk, yeast, and 2 tablespoons of the sugar. Let it rest for 5–10 minutes until the mixture becomes foamy.
In a large mixing bowl combine the flour and salt. Add the yeast mixture, melted butter, remaining sugar, and the egg. Mix until a dough forms.
Knead the dough for about 8–10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
Prepare the plums by pitting and quartering them.
Make the streusel by mixing the sugar and flour in a bowl, then rub in the cold butter with your fingers until crumbly.
Preheat the oven to 350°F (180°C).
Roll or press the risen dough onto a greased 13 × 18 inch baking sheet.
Arrange the plum quarters evenly over the dough.
Sprinkle the streusel evenly over the plums.
Bake for 30–35 minutes until the crust is golden and the plums are tender.
Allow the cake to cool slightly before slicing and serving.