1/9 Photos of German Plum Cake
1 hr 5 mins
This cake is actually known as Zwetschgendatschi in Bavaria, where it is most popular. Roughly translated from Bavarian to German, it would be called Pflaumenkuchen or plum cake in English. BUT Zwetschgen aren't ordinary plums, a Datschi isn't really a Kuchen, and a Kuchen is most definitely not a cake! Or at least not a tall, spongy cake -- it's flatter. Ideally, for this dessert you want the slightly tart Italian plums. If you do have to use another type of plum, be careful the variety you choose isn't too juicy.
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Units: US | Metric
- 1/4 lb butter
- 1/3 cup sugar
- 1/2 teaspoon vanilla
- 1 egg
- 1 tablespoon sour cream
- 1 pinch salt (only if you use unsalted butter)
- 1 teaspoon lemon, rind of
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 2 cups plums, pitted and sliced into thin wedges
For the topping
- 1In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
- 2Mix the flour and baking powder and add that into the mixture.
- 3Grease the base of a round baking pan and spread the dough over the pan.
- 4Liberally spread plums over the dough.
- 5To make the optional topping, cream the butter, add flour, sugar and cinnamon.
- 6Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
- 7Be careful not to let the bottom burn!
- 8Serve with lots of freshly-made whipped cream.
- 9If you like, you may also sprinkle rum or cinnamon over the fruit before baking.
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Nutritional Facts for German Plum Cake
Serving Size: 1 (1047 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3336.6
- Calories from Fat 1550
- Total Fat 172.3 g
- Saturated Fat 105.5 g
- Cholesterol 619.4 mg
- Sodium 2025.4 mg
- Total Carbohydrate 412.9 g
- Dietary Fiber 13.9 g
- Sugars 167.6 g
- Protein 42.9 g