Pflaumenkuchen / Zwetschgendatschi: German Plum Cak

Name: Pflaumenkuchen / Zwetschgendatschi: German Plum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 120 ml milk (1/2 US cup); 1 tsp active dry yeast; 4 Tbsp sugar; 250 g flour (about 1 US cup); 30 g butter, softened (2 Tbsp); 1 pinch salt; 400-450 g Prunes or dark plums (about 1 lb); 2 Tbsp quick oats or breadcrumbs for dusting dough; 1 tsp cinnamon; 1 Tbsp sugar; 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.

Servings: persons

120 ml milk (1/2 US cup)
1 tsp active dry yeast
4 Tbsp sugar
250 g flour (about 1 US cup)
30 g butter, softened (2 Tbsp)
1 pinch salt
400-450 g Prunes or dark plums (about 1 lb)
2 Tbsp quick oats or breadcrumbs for dusting dough
1 tsp cinnamon
1 Tbsp sugar
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.

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.
3
If it's too wet to handle, add a little more flour.
4
If it's too dry and powdery, add a little bit of milk.
5
Dust a surface and your hands with flour.
6
Knead the dough a couple minutes until the ball is smooth.
7
Cover and let sit in a warm place for about 60 minutes.
8
It should get almost double in size after 1 hour.
9
While waiting for dough, pit and quarter the prunes.
10
When dough is ready, preheat oven to 400F/200C and grease your baking pan/baking sheet with oil or butter.
11
Roll out your dough into the pan (about 1 cm thick or so).
12
Sprinkle dough with breadcrumbs or oats (to help soak up extra juice from plums)
13
Layer the plums in to up right rows so it fills the entire dough sheet.
14
Sprinkle the top with cinnamon and sugar.
15
Put pan into center rack.
16
Turn temperature down to 350F/180C and bake for 30-35 minutes, until the dough is slightly browned and prunes are starting to turn golden.
17
Remove and let cool for a few minutes.
18
Can be eat warm or room temperature.
19
Serve plain or top with yogurt or whipped cream.
20
Drizzle honey for an added touch of sweetness :)

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 120 ml milk (1/2 US cup), 1 tsp active dry yeast, 4 Tbsp sugar, 250 g flour (about 1 US cup), and more.

Yes, Pflaumenkuchen / Zwetschgendatschi: German Plum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pflaumenkuchen / Zwetschgendatschi: German Plum Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions