What To Know
- Form the dough into a ball, place it in a lightly oiled bowl, and cover with plastic wrap.
- ” The cake is traditionally made with a yeast dough and fresh plums, which are abundant in the region during the summer months.
- Whether you’re a seasoned baker or a novice in the kitchen, our Zwetschgenkuchen Bavarian Plum Cake recipe will guide you in creating a delectable dessert that will impress your family and friends.
Indulge in the tantalizing flavors of Bavaria with our authentic Zwetschgenkuchen Bavarian Plum Cake recipe. This classic German dessert, known for its sweet, juicy plums and delicate yeast dough, is a beloved treat that will transport your taste buds to the heart of southern Germany.
Ingredients:
For the Dough:
- 500g (3 1/2 cups) all-purpose flour, plus extra for dusting
- 10g (2 teaspoons) active dry yeast
- 250ml (1 cup) lukewarm milk
- 50g (1/4 cup) sugar
- 1/2 teaspoon salt
- 50g (1/4 cup) melted unsalted butter
For the Filling:
- 1kg (2.2 pounds) ripe plums, pitted and halved
- 100g (1/2 cup) sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
Instructions:
Make the Dough:
1. In a large bowl, whisk together the flour, yeast, sugar, and salt.
2. Add the lukewarm milk and melted butter and knead for 5-7 minutes until a smooth and elastic dough forms.
3. Form the dough into a ball, place it in a lightly oiled bowl, and cover with plastic wrap. Let it rise in a warm place for 1 hour, or until doubled in size.
Prepare the Filling:
1. In a medium bowl, combine the plums, sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat.
Assemble the Cake:
1. Preheat oven to 200°C (400°F).
2. Punch down the dough and divide it in half. Roll out one half into a circle about 30cm (12 inches) in diameter.
3. Transfer the dough to a greased 28cm (11-inch) springform pan. Trim the edges.
4. Spread the plum filling evenly over the dough.
5. Roll out the remaining dough into a circle slightly larger than the springform pan. Place it over the filling and tuck the edges into the pan.
6. Brush the top of the cake with melted butter and sprinkle with a little sugar.
Bake:
1. Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the cake cool in the pan for 10 minutes before serving.
Tips:
- For a sweeter cake, add an extra 50g (1/4 cup) of sugar to the filling.
- If you don’t have a springform pan, you can use a regular 28cm (11-inch) round cake pan. Just trim the edges of the dough slightly smaller than the pan.
- Serve the cake warm with a dollop of whipped cream or vanilla ice cream.
The History and Tradition of Zwetschgenkuchen
Zwetschgenkuchen has its roots in the Swabia region of Germany, where it is known as “Zwetschgendatschi.” The cake is traditionally made with a yeast dough and fresh plums, which are abundant in the region during the summer months.
Over time, Zwetschgenkuchen became a beloved dessert throughout Bavaria and beyond. It is often served at family gatherings, festivals, and other special occasions.
Variations on Zwetschgenkuchen
The classic Zwetschgenkuchen recipe is endlessly versatile, with many variations existing across different regions of Germany.
- Streuselkuchen: A crumbly topping made from flour, sugar, and butter is sprinkled over the filling before baking.
- Hefezopf: A braided bread dough is used instead of a yeast dough.
- Mohnkuchen: Poppy seeds are added to the filling for a nutty flavor.
- Quarkkuchen: A layer of quark (German cottage cheese) is spread over the dough before adding the filling.
Serving and Enjoying Zwetschgenkuchen
Zwetschgenkuchen is best served warm with a dollop of whipped cream or vanilla ice cream. It can also be enjoyed with a cup of coffee or tea.
The cake is perfect for picnics, potlucks, and any other occasion where you want to share a taste of Bavarian tradition.
In a nutshell: A Sweet Taste of Bavaria
Whether you’re a seasoned baker or a novice in the kitchen, our Zwetschgenkuchen Bavarian Plum Cake recipe will guide you in creating a delectable dessert that will impress your family and friends.
With its sweet, juicy plums and delicate yeast dough, this classic German cake is a true taste of Bavarian tradition that will transport you to the heart of southern Germany. So gather your ingredients and embark on a culinary journey to the land of beer, pretzels, and delicious desserts.
Answers to Your Most Common Questions
1. Can I use frozen plums for Zwetschgenkuchen?
Yes, you can use frozen plums. Just thaw them completely before using them in the filling.
2. How can I make a gluten-free Zwetschgenkuchen?
You can use a gluten-free flour blend to make the dough. Just be sure to adjust the amount of liquid you add as gluten-free flours can absorb more liquid than regular flour.
3. Can I make Zwetschgenkuchen ahead of time?
Yes, you can make Zwetschgenkuchen ahead of time. Just bake it according to the recipe and let it cool completely. Wrap it in plastic wrap and store it in the refrigerator for up to 3 days. Reheat it in a preheated oven before serving.
