Pflaumenkuchen / Zwetschgendatschi: German Plum Cake. The classic German plum cake topped with streusel on a bed of fluffy yeast dough, Zwetschgenkuchen is German baking at its best! Depending on which region of Germany you're in, it's called Zwetschgenkuchen, Zwetschgendatschi, Quetschekuche or Pflaumenkuchen. NOTE on traditional German Plum Cake: in my opinion this cake has to be made with yeast dough.

This deliciousness is juicy, sweet and sour at the same time and perfect for breakfast or with a. Fresh sweet plums and buttery streusel make this easy traditional German Plum Cake perfect for your next work potluck, family dinner or afternoon snack! This easy plum cake is a popular dessert in Germany (it's called Zwetschgenkuchen or Pflaumenkuchen in German). You can have Pflaumenkuchen / Zwetschgendatschi: German Plum Cake using 13 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Pflaumenkuchen / Zwetschgendatschi: German Plum Cake

It's of **Dough**.
You need of milk (1/2 US cup).
Prepare of active dry yeast.
It's of sugar.
You need of flour (about 1 US cup).
It's of butter, softened (2 Tbsp).
You need of salt.
It's of **Topping**.
You need of Prunes or dark plums (about 1 lb).
You need of quick oats or breadcrumbs for dusting dough.
Prepare of cinnamon.
Prepare of sugar.
You need 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..

How to make a German Plum Cake Zwetschenkuchen (with Streusel!) Seems like whenever you are invited to coffee in a German household in Summertime, you will find a German Plum Cake on the table. German plum cake, Zwetschgenkuchen or Pflaumenkuchen with streusel, a classic recipe in any German kitchen or bakery. Any German person who bakes has probably baked this plum cake before. Anyone who doesn't bake probably buys it at the bakery every autumn.

Pflaumenkuchen / Zwetschgendatschi: German Plum Cake step by step

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 :).

Zwetschgenkuchen literally means plum cake (Zwetschgen=plums and kuchen=cake) and is also known as Pflaumenkuchen or Zwetschgendatschi depending on the region. In German there is a difference between the types of plums referred to as Zwetschgen and those known as Pflaumen. Zwetschgendatschi is a classic German plum sheet cake from Bavaria - a short crust pastry is topped with Italian plums and traditionally served with sweetened whipped cream. Allow plum cake to cool, then cut into squares. Serve lukewarm or at room temperature.