By Thorsten on August 02, 2005
Photo by Thorsten
Photo by Thorsten
"Summer Time is Zwetschgenkuchen time for me. This traditional German Plum Cake will be made with Damson Plums on a yeast dough. After your first mouthful of this juicy cake you will be addicted to the wonderful flavors of plums, cinnamon, yeast dough and whipped cream. I can't wait to get the first plums (Zwetschgen) every year to make one of my favorite fruit cakes."
Serving Size: 1 (128 g)
Servings Per Recipe: 20
"This was quite nice, not too sweet. I was actually looking for another plum cake that a German friend of a friend makes - this wasn't it, but still made for a nice dessert, and was especially lovely with some whipped cream on top. Perhaps slightly more sugar in the base would have improved it. Thank you for posting."
"my grandmother brought over this recipe from Germany during the holocaust"
"Just like Oma used to make. I had a hard time finding Damson plums locally, but it was worth the wait. I didn't need quite 3 1/2 lbs of plums, though. I made by with 2 to 2 1/2 lbs."
"This recipe really makes the best out of plums. I liked it how the plums where cut and organized on top of the pie. For us it was somewhat plain though, which of course is the whole idea. I wouldnÂ´t leave much of edge to the pie dough next time, because it wonÂ´t get soaked with the wonderful plum juices and so will be rather dry and dull. I would also double the sugar, especially if the plums are not very ripe and sweet."
"I use 1 cup of Soymilk instead of milk and I also add one tablespoon of honey to my recipe. This makes the dough very nice and smooth."
"I haven't tried it yet. But thank you to the lady who said she made it with canned plums. I had been trying to find out if I could do that. Thanks"
"I was supposed to make this for Pick a Chef back in october 2005 and just got around to doing this now, sorry Thorsten. Excellent cake, my only change to the recipe was to use locally canned plums, since winter has set in and you can't find a fresh plum anywhere. I suppose the canned plums gave the cake a softer feel than fresh plums would have, but it was delicious nontheless. Excellent with a cup of coffee."
"I was so happy and surprised to find beautiful plums--and this recipe was perfect--not overly sweet, really designed to make the most of the flavor and texture of the plums, and very much in the style of the wonderful german cakes of my childhood. Thanks, Thorsten!"
"Oh my goodness by far the best cake I have ever made or eaten I m from Germany living in tx was looking at some Plum cakes this morning on the net and I found this one I made it and I just eat it Oh my lord so so sooooo good My Husband Loved it said that this was the best cake I ever made ! thank you for this wonderfull cake .....People try it u will Love it ! "
"this was good, but not quite like my mother's who was born in Hesse Germany and came to the States as a result of the Holocaust. She used Italian Plums and her dough (Heifeteisch) was sweeter and not so tough. I will keep looking for her version, but will keep this recipe in my files."
"Just a quick correction. "Zwetschgen" is NOT the German name for the Damson plum. It is the German name for Italian Prune Plums (Prunus domestica L. subsp. domestica or oeconomica). Damsons (Prunus domestica subsp. insititia, or sometimes Prunus insititia) are actually a different type of plum -- similar, but different. The German name for Damson plums is Haferpflaume or Hafer-Pflaume. To be clear and as the author suggests, you can make a version of this with any plum, or for that matter, any stone fruit you like. I do agree with the author that Zwetschgenkuchen should be made with a rich yeast dough like the one in this recipe (baking-powder risen cake bases for this just don't cut it). Sometimes a little streusel is nice on top (mix 1 cup flour, 1/4 cup sugar. 4 tablespooons of butter, cinnamon if you like it to taste, pinch salt) is traditional for some in Germany, but optional."
"this recipe sounds very like grannies only she sprikled plums with sugar and poured cream over them and then baked the whole tart."
"This is a very wonderful and authentic German treat! The pictures are absolutely beautiful! Thank You."
"I made this thinking I had enough time only to get to step 5 and realize I would not, I refrigerated the dough and returned 5 hours later took it out and continued. After putting it in the oven realized I forgot to let it rise for 15 minutes, step 8. It still turned out great. Not as good as my Oma's but that has more to do with the prima material that is n ot available here in Cancun."