Want some plum cake recipes, aka Zwetschgenkuchen? Easy ones, quick ones, traditional ones, and just plain delicious ones? The first one, shown here, was sent in by one of my dear Facebook fans, Dorka. She has kindly permitted me to share her Zwetschgenkuchen mit Keks-und Rührteig … (Plum Cake with a cookie and a cake crust) ... making a wonderful treat served with whipped cream.
Below that, you'll find her German recipe for this. AND, other Plum Cakes that you'll enjoy!
Dorka's Plum Cake Recipe
2 ½ to 3 lb Italian prune plums
Ingredients for Cookie Crust
2 cups all-purpose flour
⅔ cup butter, room temperature
6 Tbsp granulated sugar
Ingredients for Cake Crust
1 cup butter, room temperature
¾ cup granulated sugar
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
Prepare the plums by cutting lengthwise on one side. Remove the pits. Now cut each half section once more lengthwise, but not all the way through. You should have one plum with four attached sections. (note: If you accidentally cut all the way through, that’s OK.)
Preheat oven to 360F°
Line a cookie sheet with parchment paper. (16.5 " x 16.5")
To make the Cookie Crust, mix the flour, butter, and sugar together.
Dump the mixture onto the prepared cookie sheet and, using your hands, press into an even layer. Pierce several times with a fork.
Bake for 10 - 12 minutes, remove from oven, and let cool.
Meanwhile, prepare the Cake Crust layer.
Mix together, until creamy, the butter, sugar, eggs, and vanilla.
Mix together the baking powder and flour. Add to the butter mixture and mix well.
Spread dough over the baked Cookie Crust.
Arrange the plums closely together on top.
Sprinkle with sugar and cinnamon.
Bake for 50 minutes. Remove from oven and let cool.
Serve with whipped cream that's been stabilized with "Whip It" (or add 1 Tbsp powdered sugar for every cup of whipping cream)
More Plum Cake Recipes
Check out the Streuselkuchen that my niece, Melissa, passed on from her German Oma. It’s a bit different than most. It has a cake bottom, a cooked plum filling, and then it’s topped with streusel. Delicious! Click here for the recipe.
Looking for a plum cake with a yeast base? Here’s one I make, either with plums or peaches, using the bread machine to make quick work of it. It’s also covered with streusel. So wunderbar! Check out my peach or plum cake recipe.
It may appear sort of strange to have two different types of crust for a cake.
It’s not that much more work to make a double crust. In this case, you quickly make the 'cookie' crust, which reminds me of a streusel batter, and while it’s baking in the oven, you make the ‘cake’ crust.
In no time at all you’ll have a wonderful Zwetschgenkuchen (or Pflaumenkuchen) to set before your family.
Dorka loves to do German baking and posts recipes for all types of German cooking. Do check out her page.
Here is the above recipe as she sent it to me, in German.
Dorka’s Zwetschgenkuchen mit Keks-und Rührteig
250 g Mehl
150 g weiche Butter
80 g Zucker
250 g Mehl
250 g weiche Butter
150 g Zucker
2 Tl Backpulver
1 Röhrchen Butter-Vanille
1,3 kg Zwetschgen
Zwetschgen mit einem Messer der Länge nach einschneiden, aber nicht durchschneiden und den Kern entfernen. Die zwei Hälften noch einmal einschneiden aber wieder nicht durchschneiden. So entsteht aus einer Zwetschge vier aneinander hängende Teile.
Den Backofen auf 180° Ober/Unterhitze vorheizen.
Die Zutaten für den Keksteig zu einer homogenen Masse verkneten.
Ein Backblech mit Backpapier auskleiden. (41x41 cm groß)
Den Keksteig grob darauf verteilen und mit den Händen eine geschlossene Platte formen.
Das ausrollen würde schwierig und kaum machbar sein.
Den Keksteig mit einer Gabel einstechen
10-12 Minuten backen und abkühlen lassen.
In der Zwischenzeit den Rührteig herstellen.
Dafür die Butter mit dem Zucker,den Eiern und den Aroma schaumig rühren.
Mehl mit Backpulver mischen, dazu geben und zu einem geschmeidigen Teig rühren.
Den Rührteig nun auf den vorgebackenen, abgekühlten Keksteig streichen.
Die Zwetschgen dicht darauf verteilen, mit Zimt und Zucker bestreuen und 50 Minuten backen.
Den Kuchen erkalten lassen und mit Sahne oder Zimtsahne servieren.
* * * * *
Thinking of starting your own Handmade Business?
This Oma KNOWS you CAN do it.
How do I know?
Well, if I can do it, anyone can.
I've even figured out how I can help you.
I've teamed up with my own business coach, Renae Christine (yes, do google her!), to bring you this free masterclass. After you watch it, ask me any questions and I'll gladly answer them.
Don't hesitate. I'm not sure how long Renae will keep this free masterclass available.
PS: Yes, Renae really is as amazing as all the reviews say.
PPS: Yes, the course is for handmade items, but I've used it successfully for my cookbooks. I know others are using her methods for services, direct sales ,and even a local ice cream bar & grill that's constantly selling out. You've nothing to lose by taking a look.
* * * * *
Oma's Cookbooks (downloadable & print)
* * * * *
Want nutritional information for a recipe?
Copy and paste the ingredient list and the number of servings into Calorie Count.
It will give you an approximate calculation.
Need help doing conversions
between cups and grams or any such thing?
Use this site to give you all the different conversions for the different types of ingredients.
Words to the Wise
"The way of the godly leads to life; that path does not lead to death."
Wunderbar! A must-have book for every household, and a mouth-watering walk down memory lane for me. I will forever cherish my copy of Quick Fix Soups, Gerhild.
These many jewels of good old-fashioned frugal recipes, all wrapped in beautiful photographs and sprinkled with time-tested “Oma says” advice, brings back fond memories of my childhood overseas.
Many of your pearls of wisdom are the very same secrets of our success for consistently eating healthy, minimizing time in the kitchen, cutting food waste, and keeping our grocery bill below $150 a month.
But, I gleaned many new and ingenious ideas from you, too.
Thank you, Gerhild, for pulling it all together into this fantastic gem of a book ... so my family can refer to them again and again for years to come.
Affiliate Disclosure: Quick German Recipes participates in various affiliate advertising, including Amazon (amazon.com), to provide a means to earn advertising fees by linking to retail websites. I will not promote products I do noT own or would not buy MYSELF. MY goal is to provide you with product information and MY own personal opinions or ideas. At times, I will showcase Services, programs, and products. I aim to highlight ones that you might find interesting, and if you buy future items from those companies, I may get a small share of the revenue from the sale. We are independently owned and the opions expressed here are our own. YOU SHOULD ALWAYS PERFORM DUE DILIGENCE BEFORE BUYING GOODS OR SERVICES ONLINE.