Traditional German Plum Cake (Zwetschgenkuchen)

I like to divide every year in a culinary way – come wintertime we enjoy
hearty kale, in spring asparagus and rhubarb, in early summer strawberries, in
summer cherries and now it’s plum season and that’s why this is a good time to
feature a Traditional German Plum Cake recipe. The national institution that is the German Plum Cake, is variously known as Zwetschendatschi, Plum cake, Plum cakeor Squeezedepending on where you are in the country.

Many of the recipes out there are rather specific about the type of plum to be used. I always use plums called Plumwhich are small, dark-as-night plums with a vibrant yellow flesh, both tart and sweet in flavor. They are perfect for baking because they don’t hold as much water as other red plum varieties. Outside of Europe it can be difficult to get Plum but smallish deep-purple Italian plums aka Italian prune plums are a good substitute, these are oval, rather than round, with dark, cloudy skins, and although they can be a bit tricky to stone, they stay satisfyingly plump in the oven.

There are countless recipes out there for plum cake. Whether plum cake as a
sheet pan cakeas a tart, with or without yeasta buttery shortcrust pastry baseor one made with Quark (fresh cheese) and oil,
with streusel or nut toppingthese are all incredibly popular around here but what is non-negotiable, is a generous helping of Whipped cream (whipped cream) on top.

The dough itself is moderately sweet, enriched with fresh eggs and sweet butter. I like to keep the dough quite plain and all I add as additional flavor is pure vanilla sugar as the plums have enough flavor not to need any extra help, the extra cinnamon can be saved for the top.

This year I took a particular liking to a classic German yeast-based sheet pan
cake with a buttery streusel topping. With a nice rustic look to it and a
great combination of flavor and textures, this was certainly a hit at our
house although my trusted taste testers prefer the softer texture of the classic cake made with soft wheat flour (or in my case white spelt flour), sweet butter and fresh eggss to the sturdier bun dough with its strong bread flour and eggs. The big sheet bakes favored by German bakeries are perfect if you’re feeding a crowd, but, in my humble opinion, for tea (or perhaps coffee) at home, today’s recipe for a Traditional German Plum Cake works better.

Clearly a soft rich dough and jammy baked plums need little in the way of adornment, so nothing but a couple of tablespoons of cinnamon sugar will do the trick. For my cake there is no streusel oder nut topping required.

The tartness of the plums plays nicely against the buttery batter and the warm
flavors of cinnamon and vanilla. And as an added bonus it smells amazing while
baking.

German Plum Cake

Ingredients

(for a 9.5in/24cm springform pan)

For the Cake

• 1 stick (115g) unsalted butter, softened
• ¾ cups (160g) superfine baking (caster) sugar
• 1 tbsp (8g) pure vanilla sugar
• 2 eggs (M), free-range or organic
• 1 cup plus 2 tbsp (175g) white spelt flour, sifted (or use AP/plain flour instead)
• 1 ½ tsp baking powder
• pinch of salt (optional)
• 35 to 40 pitted Italian (purple) plums

For the Topping

• 1 tsp Ceylon cinnamon
• 1 tsp (8g) pure vanilla sugar
• 3 tbsp sugar (for a bit more crunch, go with coarse grain white sugar)
• powdered sugar

Preparation

1. Butter a springform pan and line with parchment paper, butter the paper and
   flour well, shaking out the excess flour.

2. Pre-heat your oven to 180°C.
3. In a mixing bowl, cream the butter, sugar and vanilla sugar.
4. Add eggs one at a time and mix well.

5. In another mixing bowl, whisk together the flour, baking powder, and salt.

6. Add the flour mixture to the butter mixture, stir just until combined.
7. Spoon the batter into the prepared springform pan.
8. Place the plum halves skin side up on top of the batter.

9. Sprinkle with cinnamon sugar topping.

10. Bake 1 hour, approximately – let cool on wire rack for about 1 hour, than
    remove the outer ring of the springform pan, let cool for another hour before removing the bottom part of your springform pan as well. Transfer to a cooling rack.

11. Serve with a dusting of powdered sugar and plenty of Whipped cream (whipped cream).

Plum cake

Ingredients

(For a 24cm springform pan)

For the cake

• 115g sweet frame, room temperature
• 160g finest baking sugar
• 8g bourbon vanilla sugar
• 2 eggs (m), out of free range or ecological/biological production
• 175g spelled flour, type 630 (or wheat flour, Type 405)
• 1 1⁄2 tsp wine stone baking powder
• A pinch of original salt (optional)
• 35 to 40 fresh plums, stone

For topping

• 1 tl Ceylon Zimt
• 8g bourbon vanilla sugar
• 3 tablespoons of sugar
• Icing sugar

Preparation

1. Butter the springform pan, line with baking paper, butter and flour again, shake the excess flour out.

2. Preheat the oven to 180 ° C.

3. Mix the butter, sugar and vanilla sugar until frothy in a mixing bowl.

4. Add the eggs individually and stir well.
5. Mix the flour, baking powder and salt in another mixing bowl.
6. Add the flour mixture to the butter mixture, fold in.
7. Put the dough in the prepared springform pan and smooth out.
8. Place the prepared plum halves on the dough.
9. Sprinkle with the cinnamon sugar mixture.

10. Bake for about an hour, then let it cool on a cake rust for about 1 hour, then remove the outer ring of the springform pan, let cool for another hour before the lower part of the springform pan can also be removed.

11. Dust with powdered sugar and serve with a generous portion of whipped cream.

For more plum inspiration on my blog, take a look at:

• Nigel Slater´s Autumnal Plum Cake
with Hazelnuts and Spiced Frosting (HERE)

• Rice Pudding with caramelized Italian Plums (HERE)