German Plum Cake (Zwetschgenkuchen)
A rustic German sheet cake topped with sweet plums and a tender, buttery crumb. Ready in under 30 minutes—perfect for afternoon coffee or a simple dessert.
- Total time
- 28 min
- Servings
- 8
- Calories
- 278
- Protein
- 4g
Ingredients
- 1.5 cups all-purpose flour
- ½ cup butter, soft
- ½ cup sugar
- 2 whole eggs
- 12 whole fresh plums (Italian or black), pitted
- 1.5 teaspoons baking powder
Instructions
- 1
Set the oven to 375°F and wait for the indicator light or beep, about 10 minutes. While heating, use a pastry brush or paper towel to coat a 9-inch by 13-inch rectangular baking sheet with butter.
- 2
Hold each plum over a bowl and use a paring knife to cut straight down one side through the pit, then twist the two halves apart. Push the pit out with your thumb into the bowl and discard. Place each plum half skin-side down on a plate.
- 3
Put the soft butter and sugar into a large bowl. Use an electric mixer on medium speed for 2 minutes, stirring until the mixture looks pale and fluffy—resembling wet sand mixed with small clouds.
- 4
Add the 2 eggs to the butter mixture one at a time. After each egg, mix on medium speed for 30 seconds until no yellow streaks remain and the batter looks smooth and creamy.
- 5
In a separate small bowl, whisk together the 1.5 cups flour and 1.5 teaspoons baking powder until evenly combined, about 10 seconds.
- 6
Add the flour mixture to the butter mixture. Use a wooden spoon or rubber spatula to stir until no white flour streaks remain and the batter looks thick and uniform, about 30 seconds.
- 7
Pour the batter onto the buttered baking sheet. Use an offset spatula or the back of a spoon to spread it flat, covering the entire bottom in an even layer about 1/4-inch thick.
- 8
Starting at one long edge, arrange the plum halves skin-side up in neat rows across the batter, placing each plum half cut-side down so it sits level in the dough, about 2 inches apart.
- 9
Place the baking sheet in the preheated 375°F oven. Bake for 18 to 20 minutes, until the edges of the cake look golden brown and a toothpick inserted into the cake (not through a plum) comes out with no wet batter clinging to it.
- 10
Remove the baking sheet from the oven using oven mitts and set it on a heat-safe surface. Allow the cake to cool for at least 5 minutes before slicing and serving.
Tools you’ll need
- 9-inch by 13-inch rectangular baking sheet
- pastry brush or paper towel
- paring knife
- large mixing bowl
- electric mixer
- small bowl
- whisk
- wooden spoon or rubber spatula
- offset spatula or spoon
- toothpick
- oven mitts
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