Name: Zwetschgenkuchen (German Plum Cake)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: German
Ingredients: 2 1/2 cups all-purpose flour (for dough); 1/4 cup granulated sugar (for dough); 1/2 tsp salt; 1 packet active dry yeast (about 2 1/4 tsp); 3/4 cup lukewarm milk; 1 egg; 1/4 cup unsalted butter, softened; 2 lbs Italian plums (Zwetschgen), halved and pitted; 1 tbsp sugar (optional, for sprinkling); 1/2 tsp cinnamon (optional); 1/2 cup all-purpose flour (for streusel); 1/4 cup granulated sugar (for streusel); 1/4 cup unsalted butter, cold and cubed (for streusel)

Zwetschgenkuchen (German Plum Cake) is a traditional German plum cake that celebrates the end of summer and the beginning of fall. I love how it pairs the tartness of ripe Italian plums with a soft, tender yeast dough and the delightful crunch of streusel on top. It’s a cozy, rustic dessert that reminds me of a countryside afternoon with a cup of coffee and a generous swirl of whipped cream.

Why You’ll Love This Recipe

I enjoy this recipe because it strikes the perfect balance between sweet and tart. The yeast dough gives the base a soft yet sturdy texture, allowing it to soak up the plum juices without becoming soggy. The optional streusel adds just the right amount of crunch, and I can never resist how beautiful it looks with the deeply colored plum slices fanned across the surface. It’s simple to make, comforting, and a wonderful way to enjoy seasonal fruit.

Ingredients

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

For the Dough:

2 1/2 cups all-purpose flour

1/4 cup granulated sugar

1/2 tsp salt

1 packet active dry yeast (about 2 1/4 tsp)

3/4 cup lukewarm milk

1 egg

1/4 cup unsalted butter, softened

For the Topping:

2 lbs Italian plums (Zwetschgen), halved and pitted

1 tbsp sugar (optional, for sprinkling)

1/2 tsp cinnamon (optional)

For the Streusel (optional):

1/2 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup unsalted butter, cold and cubed

Directions

I start by mixing the lukewarm milk with yeast and a pinch of sugar in a small bowl, letting it sit for about 5 to 10 minutes until it becomes foamy.

In a large bowl, I combine flour, sugar, and salt. I then add the yeast mixture, egg, and softened butter, kneading it all into a smooth dough—either by hand for about 8–10 minutes or using a mixer for around 5 minutes.

I cover the dough and let it rise in a warm spot until it has doubled in size, which usually takes about an hour.

While the dough is rising, I prepare the plums by washing, halving, and pitting them.

For the optional streusel, I mix the flour and sugar in a bowl, then rub in the cold, cubed butter with my fingers until it turns into coarse crumbs.

Once the dough has risen, I preheat the oven to 350°F (175°C).

I roll out the dough and press it into a greased or parchment-lined baking sheet or large rectangular dish.

I arrange the plum halves in tight rows, skin side down, overlapping them slightly.

Then I sprinkle the plums with a bit of sugar and cinnamon (if I’m using them), then top it off with the streusel.

I bake the cake for 35 to 40 minutes, or until the edges are golden and the fruit is tender.

I let the cake cool slightly before serving. It’s best enjoyed warm with a generous helping of whipped cream.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Servings: 12 slices

Calories: Approximately 290 kcal per slice

Variations

There are a few ways I like to change things up with Zwetschgenkuchen:

I sometimes use a shortcrust base instead of yeast dough for a firmer texture.

Instead of streusel, I might add almond slivers for a nutty crunch.

I occasionally brush the base with a layer of apricot jam before arranging the plums—it gives the cake a subtle fruitiness.

If plums aren’t in season, I use apricots, peaches, or even apples as substitutes.

I like to add a splash of vanilla or a bit of lemon zest to the dough for extra depth.

Storage/Reheating

To store leftovers, I keep the cake covered at room temperature for up to 2 days, or refrigerate it for up to 4 days. If I want to reheat it, I warm individual slices in the oven at 300°F (150°C) for about 10 minutes. I avoid microwaving because it softens the base too much. For longer storage, I freeze the baked cake in portions and reheat it in the oven directly from frozen.

Related Recipes:

German Apple Pie

FAQs

How do I know when the dough has risen enough?

I usually check if the dough has doubled in size and feels airy and soft. If I press a finger gently into it, the indentation should remain without bouncing back quickly.

Can I make Zwetschgenkuchen ahead of time?

Yes, I often make it the day before serving. I find it tastes even better after the flavors have settled. I reheat it slightly before serving for that fresh-from-the-oven taste.

What if I can’t find Italian plums?

I substitute with regular plums or prune plums when Italian ones aren’t available. I just make sure they’re firm and slightly tart for the best results.

Can I use instant yeast instead of active dry yeast?

Yes, I can substitute instant yeast without proofing it first. I simply mix it directly into the dry ingredients, adjusting the liquid as needed.

Is it possible to make this cake vegan?

To make it vegan, I use plant-based milk, a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and vegan butter in the dough and streusel. The result is still delicious and holds together well.

Conclusion

Zwetschgenkuchen is one of those timeless recipes I turn to every plum season. With its tender base, juicy fruit, and optional crunchy streusel, it’s a comforting cake that feels both rustic and refined. Whether I’m serving it at a weekend gathering or enjoying a quiet slice with coffee, it always brings a taste of German tradition to the table.

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