Pflaumenkuchen / Zwetschgendatschi: German Plum Cake. One of my favorite German desserts and favorite ways to enjoy the plum and prune season! It's also called Zwetschgendatschi in some places in Germany. There are a lot of variations to Pflaumenkuchen, but here is maybe the simplest style - baking the plums or prunes on a sweet yeast dough, not toppings or other fillings.
Whisk the melted butter, sugar, vanilla and cinnamon until the mixture is creamy. Add the eggs one by one while continuing to whisk and whisk until airy.. To make the dough, mix yogurt (or Quark), milk, sugar, oil, vanilla extract, flour, salt, and baking powder in a large. You can cook Pflaumenkuchen / Zwetschgendatschi: German Plum Cake using 13 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Pflaumenkuchen / Zwetschgendatschi: German Plum Cake
- You need of **Dough**.
- Prepare 120 ml of milk (1/2 US cup).
- It's 1 tsp of active dry yeast.
- Prepare 4 Tbsp of sugar.
- You need 250 g of flour (about 1 US cup).
- Prepare 30 g of butter, softened (2 Tbsp).
- Prepare 1 pinch of salt.
- Prepare of **Topping**.
- Prepare 400-450 g of Prunes or dark plums (about 1 lb).
- You need 2 Tbsp of quick oats or breadcrumbs for dusting dough.
- It's 1 tsp of cinnamon.
- You need 1 Tbsp of sugar.
- It's 1 of baking tray (I used a 8 x 11 in/22 x 28 cm pan) or pie/tart dish (8-9 inches). Something similar will work..
Once dough forms a ball, turn onto a lightly floured surface and gently knead a couple times until dough becomes smooth. Variations in German plum cake This cake goes by a few different names (pflaumekuchen, zwetschgenkuchen) depending on where you are, and has some variations in how you make it as well. Some have streusel on top, others don't and the base varies. The German plum cake comes out of the oven perfectly risen, with super juicy pockets of plums, tart & fruity, and beautifully baked.
Pflaumenkuchen / Zwetschgendatschi: German Plum Cake instructions
- In a bowl, mix the flour, yeast, sugar, and salt..
- Add milk and butter and mix until the dough can be formed into a ball. If it's too wet to handle, add a little more flour. If it's too dry and powdery, add a little bit of milk..
- Dust a surface and your hands with flour. Knead the dough a couple minutes until the ball is smooth..
- Cover and let sit in a warm place for about 60 minutes..
- It should get almost double in size after 1 hour..
- While waiting for dough, pit and quarter the prunes..
- When dough is ready, preheat oven to 400°F/200°C and grease your baking pan/baking sheet with oil or butter. Roll out your dough into the pan (about 1 cm thick or so)..
- Sprinkle dough with breadcrumbs or oats (to help soak up extra juice from plums).
- Layer the plums in to up right rows so it fills the entire dough sheet..
- Sprinkle the top with cinnamon and sugar..
- Put pan into center rack. Turn temperature down to 350°F/180°C and bake for 30-35 minutes, until the dough is slightly browned and prunes are starting to turn golden..
- Remove and let cool for a few minutes. Can be eat warm or room temperature. Serve plain or top with yogurt or whipped cream. Drizzle honey for an added touch of sweetness :).
Serve it lukewarm dusted with powdered sugar and a dollop of half-whipped cream. It also makes a phenomenal sweet breakfast. Light, fluffy, moist and not too sweet authentic German plum sheet cake (Zwetschgenkuchen/ pflaumenkuchen) made with yeasted dough filled with fresh plums and topped with crumbles. Tastes over the top dusted with icing sugar and with whipped cream. Perfect for breakfast, brunch, afternoon tea or dessert.