Name: Easy German Plum Cake (How to make Zwetschgenkuchen)
Prep time: 15 min
Cook time: 30 min
Total time: 85 min
Ingredients: 125 ml milk; 40 g granulated sugar; 2 tsp instant yeast (1 packet, or 1/2 cube of fresh yeast); 350 g all-purpose flour ((Germany Type 405, UK Plain Flour, USA AP flour) ); 150 g butter ( at room temperature); 1 tsp lemon zest; 1 egg (medium size); 1 pinch salt; butter to grease the pan ((optional) ); 150 g all-purpose flour; 75 g granulated sugar; 75 g butter; 2 tsp ground cinnamon; 1 tsp vanilla extract (or 2 tsp vanilla sugar); 1 kg Italian prune plums (you can also use regular plums)

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This German plum cake with streusel helps soften the blow when you are hit by the bitter-sweet melancholy of realizing that the summer is drawing to a close.

The days become shorter, and the return to school is imminent. The juicy plums sit on a heavenly, pillowy yeast base and are topped with buttery cinnamon streusel, which creates a beautiful contrast between sweet and sour, moist and crumbly.

Traditional German Plum Cake (Zwetschgenkuchen)

This particular plum sheet cake, also known in Germany as Zwetschgenkuchen or Zwetschgendatschi, holds a special place in my heart because it is a piece of home.

This recipe is always the first autumn treat I bake, even though plum dumplings and plum butter are also demanding to be made.

But NO!-I turn to this German plum cake recipe, the same one that my mother has been making for years. A slice of this crumbly cake, topped with freshly whipped cream, prepares me to savor the final moments of summer.

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Italian Prune Plums vs. Regular Plums: The Game-Changing Difference
How to Make German Plum Cake
Exciting Variations to Try
Serve Your Zwetschgenkuchen Like a German
How to store:
More German Cakes
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Recipe

Italian Prune Plums vs. Regular Plums: The Game-Changing Difference

The best variety to use for Zwetschgenkuchen are Italian prunes, called Zwetschgen or Quetschgen in German. Growing up in Germany, I always took the availability of the different plum varieties for granted. When living in England, I could never find any Zwetschgen.

"Pflaumen" is the overall term in German for plums, but Zwetschgen-with their distinctive oval shape, dark blue skin, and green-yellow flesh-are the secret to authentic cake. These little beauties are perfect for baking because they hold their shape in the oven and maintain that perfect sweet-sour balance that makes each bite so memorable.

If you can't find Italian prunes where you are, regular plums will work, but now you know why-if possible-you should insist on the Italian prune plums.

How to Make German Plum Cake

For the detailed instructions and exact measurements, please jump to the printable recipe card

Ingredients you'll need:

German Plum Cake Ingredients: flour, egg, milk, butter, lemon zest, plums, ground cinnamon, yeast, salt, sugar and vanilla extract.

My mom's plum recipe starts with a yeast base for our sheet cake. You'll need instant yeast, sugar, egg, milk, and all-purpose flour. A hint of lemon zest gives the dough a fruity note.

The base is topped with lots of juicy, fleshy plums.
And to crown your plum extravaganza, you add the melt-in-your-mouth cinnamon streusel. For those, you'll need butter, all-purpose flour, sugar, vanilla extract (affiliate link), and ground cinnamon (affiliate link).

4 Steps to plum dessert heaven

activated yeast in a container. You can see the bubbles on the surface.

Step 1: Prepare the Yeast Mixture

Start by gently warming the milk until it feels lukewarm to the touch. Stir in the yeast and sugar, mixing until well combined. Set aside for 10 minutes-you'll know it's ready when bubbles start dancing on the surface, showing your yeast is alive and active. If nothing happens, your milk was likely too hot, so discard it and try again with cooler milk.

Step 2: Make the Yeast Dough

Pour your bubbly yeast mixture into a large bowl along with the flour, softened butter, fresh lemon zest, egg yolk, and salt. Using a stand mixer with a dough hook (or sturdy hand mixer), knead everything together for about 5 minutes until you have a smooth, elastic dough. Cover with a clean kitchen towel and let it rise in a cozy, warm spot for 30 minutes-it should nearly double in size.

Step 3: Prepare your Toppings:

While your dough works its magic, gently melt the butter for your streusel in a small saucepan. Once melted, remove from heat and stir in the flour, sugar, cinnamon, and vanilla extract (affiliate link) until you get lovely golden crumbs that smell like autumn.

Meanwhile, give your plums a quick wash and pat them dry. Make a small crosswise cut at each end, then carefully slice along one cut to open each plum and remove the stone-they should hold their shape beautifully.

Layering a German plum cake with the Italian plums

Step 4: Assemble and Bake the Cake

Preheat your oven to 200°C/392°F.

Once the yeast dough has risen, briefly knead it on a floured surface. Then roll it out using a rolling pin (affiliate link) to the approximate size of your baking tray. Either line the baking tray with parchment paper or grease it with butter. Lay the rolled dough into the baking pan.

Arrange the plums like roof tiles on the dough and sprinkle the crumble on top.

Bake for approximately 30-35 minutes.

Serve with a dollop of whipped cream.

Exciting Variations to Try

The beauty of this traditional recipe lies in its flexibility-you can adapt it to suit your taste, dietary needs, or whatever ingredients you have on hand. Here are some delicious variations that still capture the soul of authentic Zwetschgenkuchen:

Go streusel-free for a lighter touch - Skip the buttery crumble and simply dust your plums with cinnamon and sugar before baking. You'll still get that irresistible sweet-tart contrast, but with fewer calories and a more rustic, farmhouse feel.
Swap in a shortcrust pastry base - If you're short on time or prefer a crisper foundation, try using a simple shortcrust pastry instead of the yeast dough. The buttery pastry creates a lovely contrast with the juicy plums-think of it as the sophisticated cousin of the original.
Embrace whatever plums you can find - Can't track down those coveted Italian prunes? Don't let that stop you! Regular plums, even slightly underripe ones, work beautifully. Just be prepared for a bit more juice and perhaps a slightly different texture-sometimes the best discoveries come from happy accidents.

Serve Your Zwetschgenkuchen Like a German

I personally love serving a generous slice with a good dollop of freshly whipped cream-the cool, creamy contrast against the warm, jammy plums is pure bliss. But if you really want to embrace German tradition, some wonderfully quirky regional customs might surprise you.

In Hesse and Lower Franconia, they serve plum cake alongside potato soup as a proper lunch (called "Grumbeersupp mit Quetschekuche"). Down in Saarland, they have a similar tradition, pairing the cake with their famous green bean soup instead.

However you choose to enjoy your slice-whether with cream, soup, or simply on its own with a cup of coffee-one thing is certain: it's going to be absolutely delicious.

How to store:

This Pflaumenkuchen tastes best when it's fresh from the oven. But Let's be honest, sometimes you need to make it last (if there are any leftovers that is).

The good news is that it will keep beautifully in the fridge for about three days without loosing its flavour. Want ot freeze some for later? Absolutely. This cake freezes wonderfully up to three months; just wrap individual portions and freeze without the cream.