Zwetschgenkuchen (German Plum Cake with Yeasted Base)
Why this recipe works
- Classic yeasted base: An enriched dough gives the cake a soft, bread-like structure that holds the fruit without becoming heavy.
- Sweet-tart balance: Ripe but firm plums bring acidity and juiciness, while cinnamon sugar rounds out the fruit without making the cake overly sweet.
- Tender fruit, golden edges: Closely packed plums soften as they bake, while the exposed dough edges turn deep golden for a pleasing contrast.
Get the most out of this recipe
Timing notes
- Let the dough guide the timing: Rising times can vary with room temperature; the dough should double for the first rise and look slightly puffy after the second.
- Cool before slicing: Letting the cake cool in the tin first helps the fruit juices settle and makes the slices easier to lift cleanly.
- Best served warm or at room temperature: The crumb is softest when the cake is gently warm, but the fruit layer firms slightly as it cools.
Ingredient notes
- Choose firm ripe plums: Plums should be ripe enough to taste sweet-tart, but firm enough to hold their shape during baking.
- Keep the plums cut-side up: Arranging the fruit cut-side up helps contain the juices so the yeasted base can bake through properly.
- Use cinnamon sparingly: A light cinnamon sugar topping supports the fruit without overwhelming the clean plum flavour.
Texture tips
- Pack the fruit closely, but evenly: A tight, even fruit layer gives good coverage while preventing large pockets of juice from soaking one area of the dough.
- Knead until smooth and elastic: Proper kneading develops enough structure for a lighter crumb and helps the enriched dough rise well.
- Bake until the edges are deep golden: Colour at the edge is a useful sign that the base has baked through beneath the fruit.
Make-ahead tips
- Best on the day it is baked: The cake has the softest crumb and freshest fruit texture on the day it comes from the oven.
- Reheat gently: Warm slices in a 160°C (320°F) oven until heated through to refresh the crumb without drying the fruit.
- Freeze well wrapped: Freeze cooled slices or portions tightly wrapped, then defrost at room temperature before reheating.
Equipment you'll need
Ingredients
Dough
Topping
Instructions
- Grease a 23 cm cake tin with a little of the butter. Warm the milk until just lukewarm, then whisk in the larger measure of caster sugar and the yeast.
- In a mixing bowl, combine the flour and salt. Add the milk mixture, the egg, and the softened butter, then mix to a soft dough.
- Knead for 8 to 10 minutes until smooth and elastic. Cover and leave to rise in a warm place until doubled in size.
- Meanwhile, stone the plums and cut them in half. Mix the cinnamon with the smaller measure of caster sugar.
- Tip the risen dough into the prepared tin and press it out evenly to the edges. Cover and leave to rise again until slightly puffy.
- Heat the oven to 180°C (355°F). Arrange the plums cut-side up over the dough, packing them closely, then sprinkle evenly with the cinnamon sugar.
- Dot the top with the remaining butter. Bake for 35 to 40 minutes until the edges are deep golden and the fruit juices are bubbling.
- Cool in the tin for 15 minutes, then transfer to a rack to cool further before slicing. Serve warm or at room temperature.
Recipe notes
Tips
- If the plums are very juicy, pack them tightly and keep them cut-side up so the dough bakes through without becoming soggy.
- For the best rise, keep the dough somewhere draught-free; it is ready when a fingertip pressed into it springs back slowly.
- This cake contains egg; if serving to vulnerable groups, use eggs with a recognised food safety standard.
Substitutions
- Replace 50 ml of the whole milk with 50 ml water for a slightly lighter crumb.
- Replace 20 g of the caster sugar in the dough with 20 g caster sugar mixed with 0.5 tsp ground cinnamon for a more spiced base.
- Replace 20 g of the unsalted butter used for dotting with 20 g unsalted butter melted, then brush it over the plums for more even browning.
Storage
- Refrigerate up to 3 days
- Store covered in the fridge for up to 3 days. Reheat slices in a 160°C (320°F) oven for 8 to 10 minutes until warmed through, or freeze well wrapped for up to 2 months and defrost at room temperature before reheating.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 10 servings
- Yield: plum cake
- Total time: 2h 30min (35min active)
- Difficulty: Medium
- Cuisine: German
-
Allergens:
Eggs Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Sernik (Polish Baked Cheesecake with Quark)
Polish baked cheesecake made with quark and vanilla
Red Velvet Cake with Cream Cheese Frosting
Red velvet cake with tangy cream cheese frosting
Torta Caprese (Flourless Chocolate and Almond Cake)
Flourless chocolate and almond cake with a fudgy centre
Pão de Ló (Portuguese Sponge Cake)
Light Portuguese sponge cake made with whisked eggs and flour
Ciambella al Forno (Italian Breakfast Ring Cake)
Italian breakfast ring cake with lemon zest, mixed in one bowl
Tres Leches Cake (Milk-Soaked Sponge Cake)
Milk-soaked sponge cake with whipped cream and cinnamon
Churros con Chocolate (Fried Dough with Hot Chocolate)
Crisp cinnamon sugar churros with thick dark hot chocolate
Saint-Nicolas Cookies (Belgian Spiced Biscuits)
Crisp Belgian spiced biscuits with warm baking spices
Air Fryer Biscuits
Tender air fryer biscuits made with buttermilk and butter.
Tres Leches Cake (Sponge Soaked in Three Milks)
Sponge cake soaked in three milks with cinnamon whipped cream
Manakish Zaatar (Middle Eastern Flatbread)
Soft flatbreads topped with zaatar and olive oil
Nieuwjaarsrolletjes (Dutch New Year’s Wafer Rolls)
Crisp Dutch wafer rolls flavoured with butter and vanilla
Pflaumenkuchen (German Yeast Plum Cake)
German yeast plum cake topped with fresh plums and cinnamon sugar
Streuselkuchen (German Yeasted Crumb Cake)
German yeasted crumb cake with a thick buttery streusel topping
Sericaia (Alentejo Baked Egg Pudding)
Baked egg pudding with cinnamon and a light custardy texture
Conchas (Mexican Sweet Bread Rolls)
Soft conchas with a crackly vanilla sugar topping
Cornetto al Burro (Italian Butter Croissant)
Italian butter cornetti baked golden and finished with icing sugar
Barmbrack (Irish Tea-Soaked Fruit Loaf)
Tea-soaked fruit loaf enriched with butter, egg and milk
You might also like
Konijn met Mosterd (Rabbit in Mustard Sauce)
Braised rabbit finished with Dijon mustard and double cream
Air Fryer Breakfast Burrito
Crisp breakfast burrito with eggs, bacon, cheddar and salsa.
Saumon en Croûte (Salmon Wellington with Spinach)
Salmon Wellington with spinach and crème fraîche in puff pastry
Air Fryer Chicken and Broccoli
Air-fried chicken and broccoli tossed in a soy glaze.
Pannbiff (Swedish Beef Patties with Cream Gravy)
Swedish beef patties with cream gravy and lingonberries
Mango Pineapple Smoothie
Tropical mango and pineapple smoothie with banana and Greek yoghurt
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
