German Plum Pie

4 servings

90 minutes

German plum cake, or Zwetschgenkuchen, is a true symbol of German cuisine, especially in the autumn season when plums reach their juiciness. The roots of this recipe go back to the traditions of Bavarian and Swabian cuisine, where such cakes are often made for afternoon tea. Its base is a tender yeast dough with light citrus notes, while the juicy fruit filling provides a sweet-sour contrast. Sprinkled with cinnamon and sugar, it acquires a warm spicy aroma. German plum cake pairs wonderfully with whipped cream or vanilla ice cream and is especially good alongside hot coffee or tea. With its airy texture and rich fruit flavor, this cake remains one of the most beloved seasonal desserts in Germany.

Energy value per serving

• Calories: 821.3
• Proteins: 17.5g
• Fats: 18g
• Carbohydrates: 151.6g

Ingredients

• Wheat flour: 400 g
• Dry yeast: 10 g
• Sugar: 100 g
• Milk: 125 ml
• Butter: 60 g
• Lemon zest: 0.5 tbsp
• Chicken egg: 1 pc
• Salt: pinch
• Plums: 2 kg
• Cinnamon: 0.5 tsp

Cooking steps

1. Sift flour into a bowl, make a well in the center, add yeast, a teaspoon of sugar, pour in milk (not from the fridge!), and mix in some flour to form a thick paste in the well. Let it sit in a warm place for 15 minutes for the yeast to foam.

   Required ingredients:

   • Wheat flour: 400 g
   • Dry yeast: 10 g
   • Sugar: 100 g
   • Milk: 125 ml

2. Add melted and cooled butter, sugar, salt, zest, and egg to the flour. Use a mixer to knead a smooth dough (knead for 5-7 minutes). The dough should look silky and pull away from the sides of the bowl.

   Required ingredients:

   • Butter: 60 g
   • Sugar: 100 g
   • Salt:  pinch
   • Lemon zest: 0.5 tablespoon
   • Chicken egg: 1 piece

3. Knead the dough slightly by hand on a floured table. Form a ball, place it in a bowl, cover it, and let it rise until doubled in size (about 20 minutes). Knead and punch the dough on the table again to remove large air bubbles – the dough will become elastic and fine-pored. Cover the dough again and let it rise slightly (about 10 minutes).

4. Wash the plums, dry them, cut in half or quarters, and remove the pits. Roll out the dough on baking paper to the size of the baking tray, transfer it with the paper to the tray, and form a small edge.

   Required ingredients:

   • Plums: 2 kg

5. Layer the plums on the dough like shingles. Bake for 20 minutes in a preheated oven at 200°C. Remove from the oven, sprinkle with a mixture of sugar and cinnamon, and bake for another 10 minutes. Serve warm or cold (at room temperature) with whipped cream whipped to soft peaks.

   Required ingredients:

   • Sugar: 100 g
   • Cinnamon: 0.5 teaspoon