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Recipe by
Comments Off on Zwetschgenkuchen
100 min.
Prep: 75 min. | Cook: 25 min. | Servings: 20 servings


  • 4 cups all-purpose wheat flour
  • 1 ounce baker’s yeast, see note
  • 4 tablespoons sugar
  • 1 cup milk
  • 1/3 cup butter, unsalted and melted
  • 1 egg
  • 1 pinch salt
  • 3 1/2 lbs damson plums
  • 4 tablespoons sugar
  • 1 teaspoon ground cinnamon


  1. Sift flour into a large bowl and make a well in the middle.
  2. Crumble yeast into well and mix it with 1 tablespoon of sugar, milk and some flour. This first yeast-mixture should be still fluid. Cover and let rise in warm place for 20 minutes.
  3. Add remaining sugar, melted butter, egg and a good pinch of salt and mix with yeast mixture and flour.
  4. Knead with floured hands until dough is peeling away from the side of the bowl and blistering.
  5. This step may take 10 minutes (or more).
  6. Use some additional flour, if dough is too sticky. At the end you should have a smooth dough.
    Cover and let rise in warm place for about 25 to 30 minutes or until dough has doubled.
  7. Meanwhile prepare the plums. Cut lengthwise and pit them. Cut the still connected plum halves once again lengthwise, but do not cut through. You should have a depitted plum which you can easily flatten.
    Grease backing tray. Dough is calculated for a baking tray of 11 3/4 x 15 inches.
  8. Remove yeast dough from bowl, knead once or twice and roll out on baking tray using a floured rolling pin. Along the sides of the baking tray form a border with yeast dough.
  9. Place plums on yeast dough in closely rows and press slightly into dough. Let rise again for 15 minutes.
  10. Preheat oven (425 F, 220 C).
  11. Bake the plum cake in the middle of the oven for 20 to 25 minutes.
  12. Meanwhile mix sugar and ground cinnamon for topping.
  13. Remove plum cake from oven and sprinkle with sugar-cinnamon mixture. Cut into 20 pieces and serve warm or cold with whipped cream.