25-Min Zwetschgenkuchen with Fresh Plums
A snap German plum cake baked on a sheet pan in 15 minutes—crispy edges, soft crumb, topped with tart plums and bright currants. Skip the yeast; this is all butter, eggs, and flour.
- Total time
- 25 min
- Servings
- 6
- Calories
- 285
- Protein
- 4g
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 8 whole fresh plums
- ½ cup fresh red currants
Instructions
- 1
Preheat oven to 400°F. Line a 9×13-inch sheet pan with parchment paper.
- 2
Cream butter and sugar in a bowl until pale and fluffy, about 2 minutes.
- 3
Beat in eggs one at a time, stirring until fully combined after each.
- 4
Fold in flour and baking powder until just combined; don't overmix.
- 5
Spread batter onto the prepared pan. Pit and halve plums, press cut-side down into batter in rows.
- 6
Bake until golden and a toothpick comes out clean, 12–14 minutes.
- 7
Cool 5 minutes, then scatter red currants over the top. Serve warm or at room temperature.
Tools you’ll need
- 9×13-inch sheet pan
- parchment paper
- mixing bowl
- wooden spoon or rubber spatula
- toothpick
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