Traditional German Plum Cake (Zwetschgenkuchen) Recipe

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Traditional German Plum Cake (Zwetschgenkuchen)
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Ingredients
10
Count
Nutrition
408
Calories
Total time
41
Minutes
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Ingredients:

Directions:

  1. Sift flour into a large bowl and make a well in the middle.
  2. Crumble yeast into well and mix it with 1 tablespoon of sugar, milk and some flour. This first yeast-mixture should be still fluid. Cover and let rise in warm place for 20 minutes.
  3. Add remaining sugar, melted butter, egg and a good pinch of salt and mix with yeast mixture and flour. Knead with floured hands until dough is peeling away from the side of the bowl and blistering. This step may take 10 minutes (or more). Use some additional flour, if dough is too sticky. At the end you should have a smooth dough.
  4. Cover and let rise in warm place for about 25 to 30 minutes or until dough has doubled.
  5. Meanwhile prepare the plums. Cut lengthwise and pit them. Cut the still connected plum halves once again lengthwise, but do not cut through. You should have a depitted plum which you can easily flatten.
  6. Grease backing tray. Dough is calculated for a baking tray of 11 3/4 x 15 inches.
  7. Remove yeast dough from bowl, knead once or twice and roll out on baking tray using a floured rolling pin. Along the sides of the baking tray form a border with yeast dough.
  8. Place plums on yeast dough in closely rows and press slightly into dough. Let rise again for 15 minutes.
  9. Preheat oven (425 F, 220 C).
  10. Bake the plum cake in the middle of the oven for 20 to 25 minutes.
  11. Meanwhile mix sugar and ground cinnamon for topping.
  12. Remove plum cake from oven and sprinkle with sugar-cinnamon mixture. Cut into 20 pieces and serve warm or cold with whipped cream.
  13. NOTE on Baker's yeast: If possible use fresh baker's yeast. But you can replace it by 1 1/2 packages dry yeast.
  14. NOTE on Damson Plums: a traditional German Plum Cake is made with the slightly tart and not too juicy Damson Plums. You can also use other plum varieties, but the plums shouldn't be over-ripped or too juicy. I have tried it with other plum varieties and have reduced amount of sugar in topping.
  15. NOTE on traditional German Plum Cake: in my opinion this cake has to be made with yeast dough. It takes more time to make than other doughs, but it is worthwhile. Don't be afraid of the juices. This cake has to be juicy!
  16. There are existing several names for this type of frutit cake in Germany: Zwetschgenkuchen, Pflaumenkuchen and in Bavaria Zwetschgendatschi. Zwetschgen is the German name for Damson plums.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 407.54 Kcal (1706 kJ)
Calories from fat 31.8 Kcal
% Daily Value*
Total Fat 3.53g 5%
Cholesterol 16.48mg 5%
Sodium 14.53mg 1%
Potassium 58.94mg 1%
Total Carbs 92.91g 31%
Sugars 73.46g 294%
Dietary Fiber 0.93g 4%
Protein 3.31g 7%
Iron 0.3mg 2%
Calcium 22.4mg 2%
Amount Per 100 g
Calories 320.1 Kcal (1340 kJ)
Calories from fat 24.98 Kcal
% Daily Value*
Total Fat 2.78g 5%
Cholesterol 12.95mg 5%
Sodium 11.41mg 1%
Potassium 46.29mg 1%
Total Carbs 72.97g 31%
Sugars 57.7g 294%
Dietary Fiber 0.73g 4%
Protein 2.6g 7%
Iron 0.3mg 2%
Calcium 17.6mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
    Points
  • 11
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

Bad Points

  • High in Sugar

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