Pflaumenkuchen / Zwetschgendatschi: German Plum Cake
Pflaumenkuchen / Zwetschgendatschi: German Plum Cake

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pflaumenkuchen / zwetschgendatschi: german plum cake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pflaumenkuchen / Zwetschgendatschi: German Plum Cake is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Pflaumenkuchen / Zwetschgendatschi: German Plum Cake is something that I have loved my whole life. They are fine and they look fantastic.

The classic German plum cake topped with streusel on a bed of fluffy yeast dough, Zwetschgenkuchen is German baking at its best! Depending on which region of Germany you're in, it's called Zwetschgenkuchen, Zwetschgendatschi, Quetschekuche or Pflaumenkuchen. Pflaumenkuchen (also known as Zwetschgenkuchen) is a delicious German Plum Cake made with a simple, sweet yeast dough, layered with ripe plums and sprinkled.

To begin with this recipe, we must prepare a few ingredients. You can have pflaumenkuchen / zwetschgendatschi: german plum cake using 13 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Pflaumenkuchen / Zwetschgendatschi: German Plum Cake:
  1. Take Dough
  2. Get 120 ml milk (1/2 US cup)
  3. Prepare 1 tsp active dry yeast
  4. Prepare 4 Tbsp sugar
  5. Take 250 g flour (about 1 US cup)
  6. Make ready 30 g butter, softened (2 Tbsp)
  7. Make ready 1 pinch salt
  8. Take Topping
  9. Make ready 400-450 g Prunes or dark plums (about 1 lb)
  10. Get 2 Tbsp quick oats or breadcrumbs for dusting dough
  11. Prepare 1 tsp cinnamon
  12. Take 1 Tbsp sugar
  13. Make ready 1 baking tray (I used a 8 x 11 in/22 x 28 cm pan) or pie/tart dish (8-9 inches). Something similar will work.

In German there is a difference between the types of plums referred to as Zwetschgen and those known as Pflaumen. NOTE on traditional German Plum Cake: in my opinion this cake has to be made with yeast dough. There are existing several names for this type of frutit cake in Germany: Zwetschgenkuchen, Pflaumenkuchen and in Bavaria Zwetschgendatschi. Zwetschgendatschi is a classic German plum sheet cake from Bavaria - a short crust pastry is topped with Italian plums and traditionally served with sweetened whipped cream.

Steps to make Pflaumenkuchen / Zwetschgendatschi: German Plum Cake:
  1. In a bowl, mix the flour, yeast, sugar, and salt.
  2. Add milk and butter and mix until the dough can be formed into a ball. If it's too wet to handle, add a little more flour. If it's too dry and powdery, add a little bit of milk.
  3. Dust a surface and your hands with flour. Knead the dough a couple minutes until the ball is smooth.
  4. Cover and let sit in a warm place for about 60 minutes.
  5. It should get almost double in size after 1 hour.
  6. While waiting for dough, pit and quarter the prunes.
  7. When dough is ready, preheat oven to 400°F/200°C and grease your baking pan/baking sheet with oil or butter. Roll out your dough into the pan (about 1 cm thick or so).
  8. Sprinkle dough with breadcrumbs or oats (to help soak up extra juice from plums)
  9. Layer the plums in to up right rows so it fills the entire dough sheet.
  10. Sprinkle the top with cinnamon and sugar.
  11. Put pan into center rack. Turn temperature down to 350°F/180°C and bake for 30-35 minutes, until the dough is slightly browned and prunes are starting to turn golden.
  12. Remove and let cool for a few minutes. Can be eat warm or room temperature. Serve plain or top with yogurt or whipped cream. Drizzle honey for an added touch of sweetness :)

Allow plum cake to cool, then cut into squares. Serve lukewarm or at room temperature. German plum cake, Zwetschgenkuchen or Pflaumenkuchen with streusel, a classic recipe in any German kitchen or bakery. Any German person who bakes has probably baked this plum cake before. Anyone who doesn't bake probably buys it at the bakery every autumn.

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