Place the circle of dough into your pie pan. German Plum Cake Plum Cake is a delicious coffee cake made with a simple batter, fresh plums, and a cookie-like nut-free streusel topping! (The dough will be sticky but should hold together fairly well. Traditionally, you would whip some heavy cream and top it with a generous dollop just before serving. I’ll need to give it a try. I have been working with yeast a lot during the last 10 years. Once you put the plums on it, those will help keep it in place.) Get full Traditional German Plum Cake (Zwetschgenkuchen) Recipe ingredients, how-to directions, calories and nutrition review. « Aneto: The World’s Most Exceptional Broth, https://www.daringgourmet.com/how-to-make-quark/, https://www.daringgourmet.com/zwiebelkuchen-german-onion-pie/. After your first mouthful of this juicy cake you will be addicted to the wonderful flavors of plums, cinnamon, yeast dough and whipped cream. For the cake base, cream butter, sugar, and lemon zest, then add the egg. Austrian Plum Cake (Zwetschegenkuchen) Serves 8 Adapted from Milk Street Magazine-July-August 2018 Recipe by Erica Bruce. There are a lots of fights about what is the most classic version of this iconic dish. I imagine mirabelle plums, nectarines, cherries, peaches, red currants or apricots to be just wonderful in this. I do that for every fruit and veggie in season for inspiration. 1 cup flour. You will need ½ cube fresh yeast for making this plum streusel cake. The dough will need about an hour until about doubled in size. The half cup of sugar used as a part of the topping can be reduced some without sacrificing taste. This first yeast-mixture should be... Add remaining sugar, melted butter, egg and a good pinch of salt and mix with yeast mixture and flour. 1 sachet active dry yeast (7 g/ 0.25 oz) (See note), 50 g/ 1.7 oz/ scant ¼ cup unsalted butter, 125 g/ 4.4 oz/ ½ cup + 2 tablespoons granulated sugar, 150 g/ 5.3 oz/ scant 2/3 cup unsalted butter, about 1 kg/ 2.2 lbs Italian plums (more or less as needed to cover the cake). The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Made with plum slices tossed in cinnamon and baked in lightly sweet, crumbly dough, plum cake is our favorite late-summer tradition. The cake calls for the dark blueish plum known in North America as Italian plums or … To make the streusel: Place all the ingredients in a medium-sized bowl and use your fingers to bring it all together. I have never seen with fresh yeast, but I can probably find it if I look hard enough. Line a large baking tray of about 30x40 cm/ 12x16 inches with baking paper. Place in the refrigerator until needed. It is the quintessence of an autumn cake: the yeasty dough, the sweet and sour plums, the crispy, sweet streusel topping. Sep 2, 2017 - Summer Time is Zwetschgenkuchen time for me. Roll the yeast dough with a rolling pin to match the size of the tray. 1/2 tsp almond extract (I use Disaronno) a large bag of purple Italian plums, cut in to wedges. This plum cake looks delicious, Adina! Pour half of the milk in a jar. It works. Arrange your halved plums on top of the dough, then spread the streusel on top of the plums. Traditionally apples, pears, plums etc. Cover it loosely with plastic wrap and set it in a warm, draft free place to rise for an hour or until about doubled in size. I can't wait to get the first plums (Zwetschgen) e… Badischer Zwetschgenkuchen Some of Germany's best plums come from Baden, and they're the stars of this cake. However, I know that fresh yeast is not available everywhere, so since I have started blogging I use active or instant dry yeast a lot. A sharp knife should be used to remove the stone. Of course, you can also bake this traditional German cake recipe with other types of stone fruit. This German recipe is traditional from Transylvania and it is easy to make and delicious. Add the butter and the active dry yeast to the milk and stir until the butter has melted. Thank you, Olga. They grow just about every corner around here. It’s also known by these other names zwetschgendatschi, zwetschgenkuchen, and quetschekuche. Disappointed! This traditional German plum cake is one of my favorite autumn cakes, one of the most popular cakes in Germany. Plum cake, or zwetschgenkuchen, is a traditional German dessert that is only available in late summer and early fall–when Italian prune plums are in season. This traditional German Plum Cake will be made with Damson Plums on a yeast dough. Knead as long as possible to combine everything well together. mix the flour, sugar, baking powder, salt, and butter together by cutting the butter in with a I can't wait to get the first plums (Zwetschgen) … Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. You can serve the German plum cake as it is or sprinkle it with some icing sugar. Pour half of the milk in a jar. German Plum Kuchen Pflaumenkuchen. Augsburg, a city in Bavaria northwest of Munich and one of the oldest cities in Germany, claims to have invented the original German plum cake, which they call Zwetschgendatschi. Bake for 45-50 minutes, or until plums look soft and toothpick comes out of the middle clean. I prefer to use Zwetschgen or Italian plums when making this recipe because they are less juicy than regular large plums so the dough will not get soaked. The plum is sweet and becomes soft between the cake and crumbled topping. Pour the milk mixture and the lightly beaten egg to the flour mixture. Perhaps used the wrong plums , too hard ! Heat milk in a pot at medium heat. 1 cup all purpose flour (130 grams), plus extra for pan. Plum Cake is a delicious coffee cake made with a simple batter, fresh plums, and a cookie-like nut-free streusel topping! It should only have about 36 degrees Celsius/ 96 degrees Fahrenheit, so body temperature. In a bowl, mix the flour, yeast, sugar, and salt. Pour the milk to a small pot and heat it very gently. I find it interesting that the bottom layer is a yeast dough. All in all, easy … The season has ended for 2020, but we still have Birgit’s plum cake lesson from WGN Lunchbreak! The plum is sweet and becomes soft between the cake and crumbled topping. Summer Time is Zwetschgenkuchen time for me. What is fantastic about this cake is the combination of sweet and sour. Or rub the cold butter into the flour mixture until you obtain the crumbs. German Plum Kuchen- Pflaumenkuchen I love this recipe. (No SPAM, we'll never sell your email - we promise!). Traditional German Plum Cake Recipe Eat Smarter Usa. There may be affiliate links within the post, see my, German Plum Cake – Zwetschgenkuchen Recipe. After your first mouthful of this juicy cake you will be addicted to the wonderful flavors of plums, cinnamon, yeast dough and whipped cream. After your first mouthful of this juicy cake you will be addicted to the wonderful flavors of plums, cinnamon, yeast dough and whipped cream. That’s exactly what I love about it. This summer cake is popular in Germany, Switzerland, and Austria, aka the German … Variations in German plum cake. Layer the fruit on top as you'd like in any pattern. This traditional German plum crumb cake is so easy to make from scratch and can also be baked on a sheet if you need to feed a crowd. Add the butter and the active dry yeast to the milk and stir until the butter has melted. A German Plum Cake recipe, aka Pflaumenkuchen or Zwetschgenkuchen, is one of the most requested recipes. The dough will probably rise quicker in this case, so check after 30-40 minutes already and proceed with the recipe if the dough has doubled in size. My tray is 30×40 cm/ 12×16 inches. The cake is excellent, moist and flavorful. Finally it is plum time! 1 Tbsp baking powder. It has a cake bottom, a cooked plum filling, and then it’s topped with streusel. 1/2 cup (107 grams) granulated sugar, plus 2 tablespoons to sprinkle on top before baking. . Allow the cake to rise again in a warm place for 20 minutes. Place the flour, sugar and salt in the bowl of a stand mixer and pour in the yeast mixture, melted warm (not hot) butter, eggs and vanilla extract. Recipe by Ilona Helgeson Sprinkle sliced almonds and brown sugar on top. (It's yeast dough so it will resist, but just keep pushing it back into position the best you can. This is such a … If doing this with your hands, only use your fingertips, if you use your palms the butter will get warm too quickly. I didn’t realize that it was made with a yeast dough. Line a large baking tray with baking paper. Wash the fruits before cooking. Too much streusel , too dry , and did take longer to cook. The first time I heard about this cake is when I googled plum recipes. Add the yeast/sugar mixture. You can then have it fresh from the oven, still a bit warm, fluffy underneath, moist and rather sour in the middle, crisp and sweet on top. One major difference is that dough made with dry yeast needs a longer rising time than dough made with fresh. i’m fascinated by the yeasted dough base–what a great added flavor and texture in contrast to a regular ol’ shortbread! 1 tsp cinnamon. I can't wait to get the first plums (Zwetschgen) every year to make one of my favorite fruit cakes. Knead the dough with the hand-held mixer fitted with dough hooks. German plum cake, Zwetschgenkuchen or Pflaumenkuchen with streusel, a classic recipe in any German kitchen or bakery. But if you leave the dough to rise too much is not good either. All Right Reserved. You can serve it lukewarm as well. Let stand for about 20 minutes before slicing. There are different versions of this cake, the most popular being a sheet cake made with or without pitted plums and topped with a crumbly streusel. You will need more or less 1 kg/ 2.2 lbs plums, just keep going until you topped all of your dough. Even baking beginners will be successful. I think you would like it! Traditional German Plum Cake Recipe Eat Smarter Usa. The cake is crumbly and the topping is buttery. You will find lots of Romanian and German recipes, but not only. This cake goes by a few different names (pflaumekuchen, zwetschgenkuchen… Turn the mixture onto the working surface and knead the dough with your hands for a couple of minutes. Traditional German Plum Cake Zwetschgenkuchen Recipe Food. Add the egg. I saw the German name for this one pop up quite a few times in my search so I had to investigate. It is traditionally served with vanilla sugar-sweetened whipped cream. Adina, what a gorgeous cake! Mix into the hot milk the remaining sugar, salt, oil, butter, vanilla sugar and half of the cake flour in a bowl of a kitchen aid mixture or food processor, mix at low speed for 1 minute. What is fantastic about this cake is the combination of sweet and sour. Native to Germany this delicacy is a type of Blechkuchen or sheet cake made from yeast dough wrapped with Zwetschgen baked in a sheet pan. Crumble yeast into well and mix it with 1 tablespoon of sugar, milk and some flour. Easy German Plum Cake International Desserts Dessert Sweet Snack Recipes From Around The World. Hello! That’s exactly what I love about it. Whisk the melted butter, sugar, vanilla and cinnamon until the mixture is creamy. The first time I heard about this cake is when I googled plum recipes. My mother-in-law’s/grandma-in-law’s recipe. It looks awesome! Oct 14, 2014 - Summer Time is Zwetschgenkuchen time for me. The plums used in this recipe are called “Zwetschge”, a popular European-style plum (also referred to as Italian Prune Plum or Empress Plum). Heat milk in a pot at medium heat. They are less sweet than regular plums, a sweet sour taste, which develops even more during the baking process. And after the bratwurst and countless steins of beer, it’s nice to end the night with traditional Zwetschgenkuchen, German plum cake. 13 ingredients 1 3/4 tspBaking powder 1 tspCinnamon 2 3/4 cupsFlour 1 pinchSalt 11 tbspSugar 1 tspVanilla extract 1 tbspVanilla sugar Nothing speaks more of autumn, crisp air, and delicious cakes than this amazing Zwetschgenkuchen, a typical streusel cake or Pflaumenkuchen mit Streusel. If it's too dry … Recipe: Zwetschgenkuchen / Pflaumenkuchen (German Sugarplum Streusel Cake) by Katharina // July 1, 2016 // No Comments This entry wasn’t planned, but I happened to find some gorgeous sugarplums on sale at my local market and just couldn’t resist sharing this recipe with you all. Using a sieve, dust the top of the dough with corn starch (this will absorb the plum juice and keep the cake from becoming soggy). The cake calls for the dark blueish plum known in North America as Italian plums or … Check out the Streuselkuchen that my niece, Melissa, passed on from her German Oma. Turn the mixture onto the working surface and knead the dough with your hand for a couple of minutes. But I tried ! Add the very cold butter, cut into cubes, and process shortly until the streusel form. They are a smaller sort of plums, dark and sweet-sour, also known as Italian plums or European plums. I’m loving the sound of the sour plum contrasting with the sweet streusel. A traditional German Plum Cake is made from damson plums that are not overripe. Many are made with yeast. Such a lovely cake! Knead the dough with the hand-held mixer fitted with dough hooks. I may not be German, but I have mentioned before that I married in to a very traditional Jewish-German … Add the butter and the active dry yeast to the milk and stir until the butter has melted. 1/2 tsp salt. This traditional German Plum Cake will be made with Damson Plums on a yeast dough. If you leave the dough for too little time and it doesn’t have enough time to rise, the end product will be rather flat and less fluffy. German plum cake tastes best when it is lukewarm. So, leave it until about doubled in size. German plum cake is similar to a breakfast coffee cake. Use your hands to spread the dough out across the full length of the pan, pressing it up against the sides. Yeast cakes are always best served on the day you bake them. This traditional German Plum Cake will be made with Damson Plums on a yeast dough. However, leftovers are still delicious the next day, but not as fluffy and fresh anymore. Easy German Plum Cake International Desserts Dessert Sweet Snack Recipes From Around The World. Work with the mixture until it's thoroughly combined and forms a rough sand and clumpy texture. Separately, mix together the flour, baking powder, salt and almond extract. From the southern region of Swabia, this popular German plum cake features a delicious yeast crust and butter streusel topping! Your directions make this seem like such an easy approach, too. Receive the latest recipes from The Daring Gourmet! ½ cube is 21 g/ 0.7 oz in Germany. I love the step-by-step instructions, making it an easy recipe to follow! Sprinkle the streusel on top of the plums and bake the cake in the preheated oven for 30-35 minutes or until the streusel is golden brown. I love it so! The German plum cake comes out of the oven perfectly risen, with super juicy pockets of plums, tart & fruity, and beautifully baked. ? This cake looks so great. Don’t cut the plums all the way through, they should remain attached on one side. Ingredients. Add milk and butter and mix until the dough can be formed into a ball. Any German person who bakes has probably baked this plum cake before. @2018 - Where Is My Spoon. are halved … Since I have been living in Munich, the capital of Bavaria, for more than a year, I need to introduce some local traditions and one of them definitely is Zwetschgendatschi. And after the bratwurst and countless steins of beer, it’s nice to end the night with traditional Zwetschgenkuchen, German plum cake. Keep an eye on the dough and continue with the recipe as soon as the dough has doubled in size. Zwetschgendatschi is a classic German plum sheet cake from Bavaria - a short crust pastry, topped with Italian plums. Every year that we are in Germany, I make sure to order Pflaumenkuchen. Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. Summer Time is Zwetschgenkuchen time for me. Either mix the ingredients in the food processor until the mixture turns to crumbs. This is a different way of making a cake. Add yogurt, milk, and oil and using dough hook, mix for a minute or so until dough … Privacy Policy, As an Amazon Associate, I earn from qualifying purchases. I saw the German name for this one pop up quite a few times in my search so I had to investigate. Plums do not lose much juice upon baking and so they remain crunchy throughout. It’s a bit different than most. Pflaumenkuchen or Zwetschgenkuchen is a German cake made with yeast dough without any fruit. German Plum Cake With Streusel Zwetschgenkuchen Recipe. The cake is very easy to make, you just need vanilla sugar, vanilla pudding and baking powder from Dr. … This traditional German Plum Cake will be made with Damson Plums on a yeast dough. Ingredients. Form a ball, place it back into the bowl. German Plum Kuchen- Pflaumenkuchen is a summer recipe that uses fresh plums in season. German Plum Cake With Streusel Zwetschgenkuchen Recipe. Put the butter in the remaining milk … Plum cakes are definitely one of my favorites for fall – reminds me of my grandmother’s Hungarian plum cake . Anyone who doesn’t bake probably buys it at the bakery every autumn. This cake is probably more of the midweek style, but I for one think it’s still something special. This traditional German Plum Cake will be made with Damson Plums on a yeast dough. . 1/2 cup (107 grams) granulated sugar, plus 2 tablespoons to sprinkle on top before baking. Lay the plums close together in rows over the whole length of the dough on the sheet pan. Mix well with a spoon. Place the flour, sugar, and cinnamon into the food processor. As an Amazon Associate I earn from qualifying purchases. The dough will need about an hour until about doubled in size. Pulse shortly to mix. Combine flour, baking powder, and salt and incorporate into the creamed mixture, along with the … Zwetschkenkuchen is a signature dish of Augsburg from where it … This traditional German plum crumb cake is so easy to make … The dough will lose its power and sink during the baking process. Roll the yeast dough with a rolling pin to match the size of the tray. Edges burned ! This removes the white layer of the plum which prevents drying. To make the dough, mix yogurt (or Quark), milk, sugar, oil, vanilla extract, flour, salt, and baking … To make this recipe, I recommend the Italian plums for a more traditional … If you want to make the streusel without the food processor, mix the flour, cinnamon, and sugar in a bowl, add the cold butter cubes on top, and cut the butter into the flour until you obtain the streusel. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends. are halved … Yeast is nice, easy and the few minutes kneading can be managed by anyone. (If you want your cake a bit sweeter you can sprinkle it *lightly* with sugar or cinnamon-sugar if you prefer more cinnamon. Austrian Plum Cake (Zwetschegenkuchen) Serves 8 Adapted from Milk Street Magazine-July-August 2018 Recipe by Erica Bruce. Serve it lukewarm dusted with powdered sugar and a dollop of half … After your first mouthful of this juicy cake you will be addicted to the wonderful flavors of plums, cinnamon, yeast dough and whipped cream. Wash, pit, and slice plums into ¾ inch thick slices and layer around the top of the cake, pressing in until just the top peaks out. I know that many people are intimidated by yeast, but you really should give it a try. After your first mouthful of this juicy cake you will be addicted to the wonderful flavors of plums, cinnamon, yeast dough and whipped cream. Pour the milk mixture and the lightly beaten egg to the flour mixture. It can hardly get any better! While variations exist even within Augsburg, … The German plum Cake with Streusel is a popular German cake and if you can get Italian plums you should bake this cake. It will not be firm enough to knead into a ball, think of it more as a thick batter.) Carefully place the dough on the tray and stretch and press with your fingers until everything fits. While the dough is rising, remove the stones from the plums. Hold the fingers under cold water before doing this, dry them well and then start rubbing the butter into the flour. In the remaining milk … Separately, mix the ingredients in a medium-sized and! Between the cake with every autumn … Separately, mix together the flour mixture at... 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Lightly beaten egg to the Saxon ( German ) cuisine fluffy and fresh traditional german plum cake zwetschgenkuchen day you bake them a! Fights about what is fantastic about this cake first time i heard about this cake is and! Cake from Bavaria - a short crust pastry, topped with Italian plums or European plums the... Half cup of sugar used as a thick batter. next day, but you really give! The oven to 200 degrees Celsius/ 400 degrees Fahrenheit and lemon zest, then the! If you leave the dough rise in a bowl, mix together the flour, sugar plus.