Plum Yeast Cake recipe

Plum Yeast Cake recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Plum cake

I intend to be rid of my fear of baking with yeast this year. My friends love it and I suppose that's a good sign. This is a delicious cake made with fresh yeast.

12 people made this

IngredientsServes: 8

  • For the yeast dough
  • 250g flour
  • 125ml milk, lukewarm
  • 20g fresh yeast
  • 40g sugar
  • 1 egg
  • 40g butter, room temperature, cut into small cubes
  • 1 pinch of salt
  • Additionally
  • 1.5kg plums
  • 4-5 tablespoons breadcrumbs
  • 5-6 tablespoons sugar, mixed with a good pinch of cinnamon
  • Butter for the baking tray

MethodPrep:3hr ›Cook:30min ›Ready in:3hr30min

  1. Sift the flour into a large bowl. Make a well in the middle.
  2. Stir the warm milk with the yeast and a tablespoon of sugar until the yeast has dissolved. Pour the milk mixture into the well in the flour.
  3. Gently stir the mixture only in the middle of the well; it should resemble porridge in its consistency. Incorporate some flour from outside the well into the middle. Leave to rise for half an hour.
  4. Stir the egg and remaining sugar into the raised dough. Distribute the butter and the pinch of salt over the mixture and knead everything together into a smooth dough.
  5. Shape the dough into a ball and place in the bowl. Cover the bowl with cling film and leave to rise for 2 hours until the dough has doubled in size.
  6. Now cut the plums into quarters.
  7. Once the dough has doubled in size, heat the oven to 200 C / Gas 6.
  8. Knead the dough well again. Roll out thinly and place in the bottom of a buttered baking tin.
  9. Sprinkle the top with breadcrumbs. Lay the plums top (skin down), then sprinkle with cinnamon and sugar. Bake for 30 to 40 minutes in the preheated oven.

Recently viewed

Reviews & ratingsAverage global rating:(3)

German Plum Cake Recipes

Want some plum cake recipes, aka Zwetschgenkuchen? Easy ones, quick ones, traditional ones, and just plain delicious ones?

The one, shown here, was sent in by one of my dear Facebook fans, Dorka. She has kindly permitted me to share her Zwetschgenkuchen mit Keks-und Rührteig … (Plum Cake with a cookie and a cake crust) . making a wonderful treat served with whipped cream.

Below that, you'll find her German recipe for this. AND, other Plum Cakes that you'll enjoy!

Dried Plum Coffeecake

Rich and dense, prunes are a clever addition to this intricate-looking braided bread. They add an intense fruit flavor and wonderful moisture to the filling.


  • 1 1/4 cups (152g) chopped, pitted prunes
  • 1/4 cup (53g) brown sugar, packed
  • 3/4 cup (170g) water
  • 1 tablespoon (14g) lemon juice
  • 1/4 cup (28g) chopped walnuts or pecans, optional
  • 1/2 cup (113g) milk, at room temperature
  • 3 tablespoons (35g) granulated sugar
  • 1 teaspoon (6g) salt
  • 2 tablespoons (28g) butter, at room temperature, at least 65°F
  • 1 large egg, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons instant yeast or active dry yeast
  • 2 1/4 to 2 1/2 cups (269g to 298g) King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons (28g) granulated sugar
  • 1/2 teaspoon cinnamon
  • 1 large egg yolk beaten with 2 tablespoons (28g) milk


For the filling: Combine the prunes, brown sugar, water, and lemon juice in a medium saucepan and bring the mixture to a boil over medium heat, stirring constantly. Simmer until the mixture is thick enough to spread, about 8 minutes. Remove from the heat and set aside to cool to room temperature.

For the dough: Warm the milk for 45 seconds in the microwave and pour over the sugar, salt, and butter in a large bowl.

Let cool to lukewarm, then add the egg, vanilla, and yeast. Add half the flour and mix well.

Add the remaining flour, a little at a time mix until you have a soft smooth dough, adding the last 1/4 cup of flour as you knead the dough for 8 minutes. After kneading, it will be soft, but shouldn't be sticky when lightly touched.

Place the dough into an greased bowl, cover the bowl, and let rise until doubled, about 1 hour.

To assemble: Deflate the dough after its rise and place on a piece of parchment. Roll it out to a 16" x 8" rectangle. Transfer the parchment with the dough on it to a baking sheet.

With the short edge facing you, spread the filling lengthwise down the center third of the rectangle, leaving 1" across the top and bottom uncovered. Sprinkle with the nuts.

Cut 1" crosswise strips from the edge of the filing to the outside edges, down the length of the dough, making sure you have the same number of strips down each side.

Fold the top and bottom edge of the dough over the filling. Beginning on the left, lift the first dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. Tuck the ends of the bottom strips under the loaf.

Cover with an inverted baking sheet or greased plastic and let rise for 40 to 45 minutes, or until puffy. Partway through the rise, preheat the oven to 350°F.

For the topping: When the dough looks puffy, brush it all over with the beaten egg mixture.Mix the sugar and cinnamon together and sprinkle all over the top.

Bake the braid for 24 to 26 minutes, until golden brown and the center measures 190°F on a digital thermometer. Remove from the oven and let cool on a rack.

Remove from the oven, and cool on a rack.

Store the coffeecake, well-wrapped, at room temperature for up to 5 days or in the freezer for up to a month.

Polish Yeast Cake with Crumble


  • Yeast starter:
  • 1.5 oz / 40 g fresh yeast or 0.7 oz / 3.5 tsp of active dry yeast
  • 3/4 cup / 175 ml warm milk
  • 3/4 cup / 150 g of granulated sugar
  • 1/2 cup / 80 g of flour
  • Dough:
  • 4 cups / 500 g of all purpose flour
  • 1 egg + 4 egg yolks
  • 1 tsp of vanilla extract
  • 11 tbs / 150 g of butter, melted and cooled
  • Pinch of salt
  • Additional butter to grease pan (or parchment paper)
  • Crumble:
  • 2/3 cup / 100 g of flour
  • 1/3 cup / 50 g of powdered sugar
  • 2 oz / 4 tbs / 60 g cold butter


Place yeast, warm milk and sugar and 1/2 cup of flour in a mixing bowl and mix until dissolved. Cover and set aside for 15 min in a warm spot in the kitchen. Melt butter and set aside to cool.*

After 15 minutes of yeast/sugar/milk/flour mixture proofing, add flour, butter, eggs, egg yolks, vanilla extract, salt and mix to form dough. Transfer onto a clean, floured surface and knead for 10 minutes. I'm using my KitchenAid with the hook attachment, and letting it do the work. Add another tablespoon of flour, if dough is too wet. Return dough to mixing bow and let rest/rise until it doubles in size! THIS STEP IS ESSENTIAL, DO NOT PROCEED UNTIL CAKE DOUBLES IN SIZE. May take 2-4 hours.

Grease 11 x 9 inch pan (or two loaf pans) with butter (or line with parchment paper), place dough in pan, distribute evenly. Cover with a towel and set aside for another 30 - 60 minutes in a warm spot. The dough has to DOUBLE in size again.

To make crumble, place all ingredients in a food processor and pulse until mixture looks like "dust" - only about 5-10 seconds. Move mixture to a mixing bowl and with your hands squeeze to create lumps.

Preheat oven to 350℉ / 180℃. Cover top of dough with crumble. Bake for 30-35 minutes.


*This cake is often made with raisins, for this recipe use 3/4 cup / 100 g. Place raisins in a small bowl and add water (or alkohol - whiskey, brandy, rum - about 1/4 cup / 60 ml).

Right before step 2, place raisins on a strainer and add corn starch (1 tbs). Shake it around to cover raisins and get rid of excess corn starch. Add to dough in step 2.

I liked this delicious sweet cake when it was still warm, with a bit of butter or home made plum jam .

What would be your favorite way to eat it? Please leave me a comment below.

German Plum Cake – Zwetschgenkuchen Recipe

This traditional German plum cake is one of my favorite autumn cakes, one of the most popular cakes in Germany. Nothing speaks more of autumn, crisp air, and delicious cakes than this amazing Zwetschgenkuchen, a typical streusel cake or Pflaumenkuchen mit Streusel.

Any German person who bakes has probably baked this plum cake before. Anyone who doesn&rsquot bake probably buys it at the bakery every autumn. It is the quintessence of an autumn cake: the yeasty dough, the sweet and sour plums, the crispy, sweet streusel topping. I love it so!

You can then have it fresh from the oven, still a bit warm, fluffy underneath, moist and rather sour in the middle, crisp and sweet on top. It can hardly get any better!

About Layering the Plums

  • In the oven the batter will rise beautifully around the plums. You do not need to press the wedges, they will sink into the batter on their own. Depending on the decorative pattern you desire you can always place two layers of thinner sliced plum wedges – the bottom ones will sink and the ones forming the top layer will remain visible on the surface.
  • During baking plum juice will seep into the batter, coloring it red/purple (see below).
  • Feel free to increase the amount of plums you use if you’d like a more fruit loaded cake.
  • Some people completely cover the top with fruit and once baked the Zwetschgenkuchen looks like an upside down cake, even though not flipped.
  • Yet others sprinkle almond slivers or streusel topping over the plums for crunch.


I was looking for a recipe somilar to what my German mother makes. I tried this one yesterday. After turning it out, I covered it with streusel topping and broiled it a few seconds. This was very tasty and a perfect Kaffee und Kuchen offering.

Made on a leisurely Sunday in late summer when plums are at their best, and turned out great! So good I took half of it to friends and it travelled well! Put the dough out by a warm window to rise, turned out a sweet, dense and moist cake. Only change I tried was to use 1/3 cu. turbinado with the fruit. Easy but requires patience and a hot afternoon.

Prior reviews were helpful. I used Demerara sugar, 1tsp salt, and 3/4c whole wheat flour combined with unbleached flour. I handmixed dough, which felt like pizza dough. I warmed my convection oven to 200 degrees, then turned it off and added dough under damp towel for proofing. Total rise time was 2.5hrs. The aroma was like a midwest German bakery! Well worth the wait, but I think I prefer my fruit on top of the dough. Back to the kitchen!

I really liked this coffee cake. There could be some serious time constraints, but we did the first rise and the assembly the night before and did the final rise overnight in the refrigerator. The next morning, we only had to bake and we LOVED it. I did use turbinado sugar instead of granulated white sugar due to being out, maybe this made the cake better than some others' experience?

Careful! The last line of this recipe says that it needs to be eaten that day and will keep, covered "up to one day." My rising time was four hours total, with twenty minutes of prep, thirty minutes of baking and a ten minute rest. It's delicious, but you need to have a serious game plan in place for when you're going to be eating this.

This really was not texturally different nor did it taste different than a standard (and easier) quick bread recipe. Also, I made it with peaches, and the lemon was overpowering. Use the fresh pineapple upside down cake recipe from last year, and substitute peaches, for much better results.

This is a nice, unusual dessert, with a great taste, but you have to be very careful about the baking time, because the method of testing whether the cake is done by inserting a toothpick or wooden skewer just doesn't work well for this dough (it is so tight, and so buttery, that, even when it is wet it the dough will often not stick to a wooden skewer). Things that will necessitate an increased cooking time include using even a little too much fruit (adds too much water to the dough), or allowing the dough to rise too much before baking (it takes the heat longer to penetrate the volume). So the bottom line is, without a little practice, this cake can come out quite undercooked on the fruit-covered side.

this turned out excellent. i used peaches instead of plums. one weird thing, though, was a strange bitter aftertaste the topping had. otherwise, it was very well received by my guests and there was not a crumb left.

Tips and Tricks for making Plum Cake from Scratch

  • For this recipe you need Italian Prune Plums. These are also often called Empress plums, prune plums, or “Zwetschgen” in German.
  • You could also use apples instead of plums or canned peaches. This cake tastes great with many fruits but works best with the ones who keep their shape during baking.
  • A springform works best for this recipe.
  • You can double this recipe and bake it in a 15吇-inch rectangular baking pan. The cake might need a few minutes longer to bake so keep an eye on it and test with a skewer before taking it out of the oven.

Plum Cake

When it comes to summertime desserts, plums often get overshadowed by their fellow pitted fruit, the peach, but this delicious cake makes them the star of the show. With texture similar to that of a coffee cake, this dense cake is extra-moist because the baked plums become jammy and soft. Sprinkled almonds on top add just the right amount of crunch to every bite of this Plum Cake. The plums add a fruity brightness to the cake, which pairs well with the buttery vanilla batter. This beautiful cake would pair wonderfully with a cup of coffee or tea at brunch, but our Test Kitchen professionals said it&rsquos &ldquosure to impress&rdquo at any time. One of the most important things to consider when you make this Plum Cake is the size of the plums. Our Test Kitchen recommends small plums, but even more important than the size is the weight. Be sure to weigh your plums before slicing for the most accurate result. When cutting the plums, stick to the ¼-in.-thick slicing recommendations if the slices are too thick, they&rsquoll sink to the bottom of the cake, and it won&rsquot cook evenly. Follow the Test Kitchen&rsquos instructions to cover the Plum Cake with foil during the cooking process to prevent over-browning. Swap out your usual coffee cake for this fresh Plum Cake&mdashyour family will thank you.

How to Make German Plum Cake

There are three layers in this cake: the bottom cake layer, the middle plum layer, and the top streusel layer.

The first step is to make the cake. Some German plum cake recipes use a yeast dough (like the version of yeast cake I use in my Bee Sting Cake) but I opted for the simpler Quark-oil-dough (Quark-Öl-Teig), or rather Greek yogurt-oil-dough, since I didn&rsquot have any Quark on hand (if you want to be authentic, get my Quark recipe here).

This cake dough (it&rsquos definitely a dough rather than a batter) comes together quickly and, once baked, tastes delicious with the plums. It&rsquos not a thick cake so it doesn&rsquot overpower the plums and you get a nice ratio of cake to plums to streusel.

So, add Quark (or Greek yogurt), milk, sugar, oil, vanilla (you can use either vanilla sugar or vanilla extract), flour, baking powder, and salt to a medium sized mixing bowl. Stir until a dough forms. The dough will probably feel sticky and a bit wet.

Turn it out onto a lightly floured surface and gently knead it a few times until it becomes smooth (or knead it right in the bowl if it&rsquos big enough!). The flour added will make the dough less sticky. If the dough remains sticky, keep sprinkling flour onto the dough a little at a time.

Gently press the dough into a quarter sheet pan (that&rsquos a 13 x 9 x 1 in pan &ndash I use this USA pan) lined with either a Silpat mat or parchment paper. I&rsquove used both and they both work great.

It might initially look like there&rsquos not enough dough for the pan. Just keep gently pressing the dough into the pan to spread it evenly. It will fit! Tip: dip your fingers in water before you press and spread the dough &ndash that will prevent them from sticking.

I should say here that I always make my plum cake using a sheet pan (I do the same with my German Bienenstich cake) because that&rsquos how I often at it in Germany. If you prefer a round plum cake, use a springform pan.

At this point I like to sprinkle a little cream of wheat on the dough, but you can leave this out if you want.

The next step is to prepare the plums. After washing the plums, cut them in half, take out the pit, and then slice into 4-8 pieces (depending on the size of the plums).

Then place the plum slices in rows on the cake dough, skin side down. If you have enough plums you can place them so they overlap. The plums bake down so you really can&rsquot have too many!

The final step is to prepare the 3rd layer: the streusel! Add the flour, sugar, vanilla sugar (optional), cinnamon (optional), and salt to a medium sized mixing bowl. Stir with a spoon or a whisk until combined.

Then add the butter and work it into the flour with your fingers.

Sprinkle the streusel over the plums. I&rsquove made the this cake with fewer streusel &ldquochunks&rdquo (below, left) and with more (below, right). Both ways are good, so make it how you prefer.

Pop the cake into the oven and bake at 350F/177C for 45-55 minutes. Bake until the plums are bubbly and the streusel is golden brown. If the streusel browns before the plums are bubbly, place a sheet of foil over the streusel. I always set the timer for 40 minutes and check it every 5 or so minutes until it&rsquos done.

Once the plum cake is finished baking, let it cool. Then cut into 12-15 portions.

You can eat this cake warm or cold. It&rsquos delicious solo and even better with fresh whipped cream or a scoop of vanilla ice cream (or my homemade no churn clotted cream ice cream). Enjoy!