Zwetschgendatschi (Bavarian Plum Cake on Yeast Dough)
In short: Bavarian sheet cake of tart prune plums set in tight rows on soft yeast dough, baked until jammy and dusted with cinnamon sugar. It takes about 1 h 20 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 40 min
- Resting
- 1 h
- Total
- 1 h 20 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 230 kcal
Zwetschgendatschi is Bavaria's plum cake, baked on a tray in late summer when prune plums are in season. Halved plums are stood in tight overlapping rows on soft yeast dough and baked until the fruit turns jammy and the edges of the dough brown. A sprinkle of cinnamon sugar finishes it. It is eaten warm or cool, often with a spoon of whipped cream.
Instructions
- Mix the flour, sugar, yeast and salt. Add the milk, butter and egg and knead for 8 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled.
- Heat the oven to 200°C (400°F). Line a 23 x 33 cm (9 x 13 inch) pan with parchment. Roll or press the dough to fit the pan, pushing it slightly up the sides.
- Sprinkle the ground almonds over the dough. They soak up the plum juices and keep the base from turning soggy.
- Cut each plum half partway through again from the stem end so it fans slightly. Stand the plums on their skin side, cut side up, in tight overlapping rows covering the dough.
- Mix the sugar and cinnamon and sprinkle half over the plums. Bake on the lower rack for 35 to 40 minutes, until the dough is golden and the juices bubble at the edges.
- Sprinkle with the remaining cinnamon sugar. Cool in the pan for 20 minutes and cut into squares. Serve warm or at room temperature.
Tips
- Use Italian prune plums, called Zwetschgen, which are firm, tart and hold their shape. Round plums release too much juice, so use less sugar and cut them thicker.
- Bake on the lower rack so the base cooks through. A scoop of whipped cream or vanilla ice cream balances the tart fruit.
Questions and answers
What is the difference between Zwetschgen and plums?
Zwetschgen are oval, dark blue prune plums with firm, tart flesh that comes away from the stone. They are the best plums for baking.
Can I freeze plum cake?
Yes. Freeze baked slices for up to 3 months and thaw at room temperature, or warm them at 160°C (325°F) for 8 minutes.
Why is my plum cake soggy?
Juicy plums release liquid. Use firm fruit, dust the dough with ground almonds and bake on a lower rack so the base cooks through.
How long does it take to make Zwetschgendatschi (Bavarian Plum Cake on Yeast Dough)?
About 1 h 20 min in total: 40 min of preparation and 40 min of cooking.
How many calories are in Zwetschgendatschi (Bavarian Plum Cake on Yeast Dough)?
About 230 kcal per serving, with 4 g of protein, 38 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 230 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 38 g |
| Fat | 7 g |
| Fiber | 2 g |
| Sugar | 17 g |
| Sodium | 60 mg |
Estimated values, calculated from the ingredients.
