Zwetschgenkuchen (German Plum Cake)
A traditional German plum cake with a tender, buttery base and jammy plums arranged in neat rows—simple, elegant, and authentic. Ready to serve warm with coffee in under 50 minutes.
- Total time
- 45 min
- Servings
- 8
- Calories
- 285
- Protein
- 4g
Ingredients
- 1.75 cups all-purpose flour
- ¾ cup sugar, divided
- 6 tablespoons butter, softened
- 2 large eggs
- 2 teaspoons baking powder
- 12 whole fresh plums (about 1.5 pounds)
- ¼ cup milk
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- 1
Set the oven to 375°F and wait for the indicator light or beep, about 10 minutes.
- 2
Line a 9-by-13-inch baking dish with parchment paper, letting the edges overhang slightly so you can lift the cake out after baking.
- 3
Rinse the plums under cold water and pat them dry with a clean towel, then cut each one in half lengthwise from the tip to the stem, twist the two halves apart, and remove the pit.
- 4
In a large bowl, whisk together 1.75 cups flour, 0.5 cup of the sugar, 2 teaspoons baking powder, and 0.25 teaspoon salt until no lumps remain.
- 5
Add 6 tablespoons softened butter, 2 eggs, 0.25 cup milk, and 0.5 teaspoon vanilla extract to the flour mixture.
- 6
Beat with an electric mixer on medium speed for 2–3 minutes until the batter is smooth and pale, with no streaks of flour visible.
- 7
Pour the batter into the prepared baking dish and use a rubber spatula to spread it evenly in a single layer, reaching all corners.
- 8
Arrange the plum halves skin-side up in tight, overlapping rows across the batter, like shingles on a roof, covering the entire surface.
- 9
Sprinkle the remaining 0.25 cup sugar evenly over the plums.
- 10
Place the baking dish in the preheated oven and bake for 30–35 minutes until the batter is set and springy to the touch, and the plum edges are just beginning to caramelize and darken.
- 11
Remove the baking dish from the oven and let the cake cool on the counter for 10 minutes before lifting it out using the parchment overhang.
Tools you’ll need
- 9-by-13-inch baking dish
- parchment paper
- large mixing bowl
- whisk
- electric mixer
- rubber spatula
- oven
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