Get ready to transport your taste buds to the charming countryside of Germany with this mouthwatering Zwetschgenkuchen, a traditional plum cake that's been delighting generations! Imagine a perfectly golden, buttery cake topped with juicy, caramelized plums that practically melt in your mouth. This isn't just a dessert; it's a slice of German culinary heritage that promises to become your new favorite weekend baking adventure. Whether you're a baking enthusiast or a curious food lover, this recipe will transform your kitchen into a cozy Bavarian bakery in just over an hour!
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: German
Serves: 10 servings
Ingredients
- 500g plums, halved and pitted
- 250g all-purpose flour
- 125g sugar
- 125g butter, softened
- 2 eggs
- 1/2 cup milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 180°C (350°F). Grease a 9x13 inch baking pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. Beat in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Arrange the halved and pitted plums on top of the batter, cut-side up, pressing them slightly into the batter. Place them close together to maximize fruit coverage.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let cool in the pan for 15-20 minutes. This allows the cake to set and makes it easier to slice.
- Optional: Dust with powdered sugar or serve with whipped cream or vanilla ice cream.
- Slice and serve warm or at room temperature. The cake can be stored at room temperature, covered, for up to 2-3 days.
Tips
- Choose ripe, firm plums for the best texture and flavor. Italian prune plums are traditionally used, but any sweet variety works well.
- Make sure your butter is truly softened (not melted) for the perfect cake consistency.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- For extra moisture, you can sprinkle a little cinnamon or almond slivers over the plums before baking.
- Let the cake cool slightly before cutting to help it set and make slicing easier.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an authentic German dessert experience.
- If plums are out of season, you can substitute with other stone fruits like apricots or peaches.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
