Plum cake is a delicious dessert enjoyed in many cultures, especially in Germany, where Zwetschgenkuchen is a popular treat. Made with a buttery dough or yeast base, it is topped with fresh plums that caramelize beautifully when baked. Often sprinkled with cinnamon and sugar, the cake combines sweet and slightly tart flavors. It is commonly served with whipped cream or a scoop of vanilla ice cream. Whether enjoyed with coffee in the afternoon or as a dessert, plum cake is a comforting and seasonal favorite, especially in late summer and early autumn.

Ingredients:

• 400 g of flour
• 1 packet of yeast
• 125 g of sugar
• A pinch of salt
• 150 ml of milk
• 125 g of butter
• 1 egg
• 1 kg of plums, pitted and halved
• 1 teaspoon of cinnamon (optional)

Preparation :

Total time: 35-40 min

Mix the flour, yeast, sugar, and salt in a bowl. Add the warm milk, melted butter, and egg. Knead the dough until it is smooth and elastic. Let it rest in a warm place for about an hour until it doubles in size.

While the dough is rising, pit and halve the plums. Set aside.

Mix the flour and sugar in a bowl. Add the butter in small pieces and work with your fingertips to create a crumbly mixture.

Roll out the dough on a baking sheet or in a greased tart pan. Place the halved plums, cut side up, on the dough. Sprinkle with sugar and cinnamon. If using streusel, sprinkle it over the plums as well.

Preheat your oven to 180°C (350°F). Bake the cake for about 35-40 minutes, until the plums are tender and slightly caramelized.

Utensil :

• A large bowl to mix the dough
• A wooden spoon or spatula to mix the ingredients
• A rolling pin to roll out the dough
• A tart pan or baking sheet
• A knife to cut and pit the plums
• A small bowl to prepare the streusel (optional)
• A kitchen scale or measuring cups to weigh the ingredients
• A cinnamon grater (if you’re using fresh cinnamon)
• A cooling rack to let the cake rest after baking