➤ by Oma Gerhild Fulson
This traditional German plum cake recipe (known as Pflaumenkuchen, Zwetschgenkuchen, Zwetschgendatschi, or Quetschekuche depending which area of Germany you are in) and topped with a buttery streusel topping, is one of the most requested German recipes by those living outside of Germany. This plum cake is made without yeast, so it's super quick and easy.
Served with whipped cream or a scoop of vanilla ice cream, this is perfect for your afternoon Kaffee und Kuchen (coffee and cake).
Check below to see other fillings that can be used, including other stone fruit, such as peaches and apricots. Even jam works. Most importantly, don't forget that dollop of freshly whipped cream! Sweet German food - lecker!
There are many different versions of plum cake, some have streusel and some without. Some made with shortcrust pastry. Many made with yeast dough. This one isn't! It uses a quick "Quark-Öl" dough. I had to play a bit with the original recipe, since Quark isn't available here where I live. Greek yogurt proved to be a great substitute. So, when I'm in a real hurry, this German plum cake with streusel is the winner that the whole family enjoys.
If you really, really want to use Quark to make this, which substitutes in equal amounts in this recipe, and can't buy it, you can make it easily with your Greek yogurt maker or even in the oven! Check out how to make homemade quark here.
Well, unfortunately, the answer to this could be, what kind can you find and when is plum season in your area?
I have yet to find fresh plums where I live that don't make a good cake. Each type will make a different tasting cake, but each will be delicious.
The traditional type of plum for this German Zwetschgenkuchen are the fresh Italian plums, also known as prune plums, empress plums, or European plums, shown below. These are usually available at local markets in late summer, from the end of August thru to early October. However, whether you use black plums, red plums, or golden ones, each will make a delicious cake.
The simple answer to this is ... no ... do not peel plums before baking. The peels give the final cake such a pretty color. Especially using the Italian prune plums, with their 'greenish' pulp, once baked, the cake is such a pretty purplish-red color.
Most people say that when you use a "Quark-Öl" dough, it should be eaten fresh. However, I find that the recipe below keeps very well. The photo of the German plum cake at the top was taken on the THIRD day.
I find that this cake keeps much fresher much longer than the yeast version. That's one of the reasons I prefer to use the "Quark-Öl" dough. As well as that it's quicker and easier for me.
Leftovers, if there are any, I put in the fridge on the second day. However, it does freeze really well. You can bake lots when the plums are available, freeze, and then enjoy them 'fresh' in the winter.
Take a look at these two cakes below. I made the same recipe as below and divided the batter into two which is enough for 2 9-inch spring form pans.
The one in the foreground is covered with canned peach slices and topped with streusel. The one in the background is covered in plum jam and topped with streusel. Serve with whipped cream, of course!
I love making other German dessert recipes from this same dough.
For example, I used this same easy dough and pressed it into a 9" x 13" pan. Then I covered it with fresh peaches that I had peeled and cut into thick slices. I sprinkled that with about 1 tbsp of sugar and baked it. This only took about 45 minutes since it had no streusel layer.
Delicious Peach Cake! Wunderbar!
However, my hubby and I like it a bit tart, so I omit the extra sugar and cinnamon. But, do serve this with a dollop of whipped cream. WUNDERBAR!
Here are some different plum cakes to try:
But, right below, is my favorite plum cake recipe ... it's so easy and so lecker!
I have so many wunderbar memories in the kitchen with my Oma, and have had MANY of her most popular and traditional great recipes, like this delicious plum cake!
I remember making this cake with Oma for our 3 o'clock afternoon coffee, and enjoying it several times around the table together.
Oma has introduced me to several cake recipes throughout the years, though this one really is the most refreshing. The moisture from the plums just soaks right into that yummy dough, not in a soggy way, but a flavorful juicy way that makes you want piece after piece!
I enjoy this plum cake served with a big dollop of Oma's homemade whipped cream on top.
Learn a little bit about me, Lydia, and my kitchen adventures with Oma!
Finger-lickin' good oven fried chicken pieces, easy and economical, perfect for family night dinners, for company, and even Oktoberfest! It’s Brathendl, Oma-style!
My best pound cake recipe (Sandkuchen) is this one. My Oma made it, my Mutti made it, and now I make it! It's so quick and easy to make and tastes SO good!
Make the BEST Bavarian braised cabbage recipe that’s perfect for Oktoberfest or anytime you’re wanting a traditional German side dish. It’s Weisskraut, just like Oma makes it.
* * * * *