Plum cakes are very popular here in late summer and fall. When Damson plums and regular plums are in season I love to bake cakes with them. I love them so much I could actually bake a cake like this delicious Zwetschgendatschi aka. German Plum Cake with Streusels at least once a week. Fortunately, there are always a bunch of people that are more than happy to pick up a slice or two, so I don’t have to eat all of them by myself ;P
Damson plum cakes aka. Zwetschgendatschi have a long tradition in Southern Germany. The word »Datschi« is derived from a German dialect where »detschen« or »datschen« means to »press something into something«. So the name of the cake derives from the fact that plums are pressed into the dough. Quite obvious, right? ;)
Plum cakes come in many variations here in Germany. One of my first recipes on the blog was a Classic Zwetschgendatschi made with yeast dough as a base. The recipe and pictures got a small update this year. Another plum cake that has been on the blog just as long is a Zwetschgendatschi with Streusels. Did I mention already that I really love plum cakes and make them quite often when plums are in season? ;P
Anyway. Both of the »old« recipes are made with yeast dough. This one here is not. Plum cakes with yeast dough bases have been made like that for ages in my family. This cake here has a base made with curd-oil dough. Some call it »fake yeast dough« because the results are very similar. The difference – much less effort and time needed to prepare the cake.
I really like using this type of dough lately for my bakes – because it’s ready so much faster. You can bake this cake in a regular springform tin, or you get yourself a tart tin with a loose bottom*. I actually prefer those baking tins with loose bottoms. The one I used does not have straight edges… gives the cake a better look I think ;) But that’s for you to decide. You can actually go larger than the 9 inches (ca. 23 cm) I mention in the recipe. If you do not pull the edges up as much you should have enough dough to fit a larger baking tin.
Over the years I collected quite a few recipes with plums here on the blog. There is a lot you can do with these fruits. Take a look for yourself – maybe you find something you could try… ;)
INGREDIENTS / ZUTATEN
For the streusels:
3.2 oz. (90g) all-purpose flour
2 tbsp. sugar (or xylitol)
1/4 tsp. ground cinnamon
2.1 oz. (60g) butter, at room temperature
1 tbsp. rolled oats
For the dough:
3.5 oz. (100g) low-fat quark (curd)
1.4 fl. oz. (40ml) olive oil
1 medium egg
1/4 tsp. vanilla extract
2 tbsp. sugar (or xylitol)
6.3 oz. (180g) all-purpose flour
1 3/4 tsp. baking powder
1 pinch of salt
For the topping:
about 21 oz. (600g) damson plums
1-2 tbsp. sliced almonds
Für die Streusel:
90g Mehl (Type 550)
2 EL Zucker (oder Xylit)
1/4 TL Zimt
60g weiche Butter
1 EL Haferflocken
Für den Teig:
100g Magerquark
40ml Olivenöl
1 Ei (M)
1/4 TL Vanille Extrakt
2 EL Zucker (oder Xylit)
180g Mehl (Type 550)
1 3/4 TL Backpulver
1 Prise Salz
Für den Belag:
etwa 600g Zwetschgen
1-2 EL Mandeln, gehobelt
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 375°F (190°C). Lightly grease a 9 inches (23cm) tart tin (with slightly higher edges) or a springform tin and set aside. Wash, dry, halve and pit the plums for the topping. Cut those plum halves in half again lengthwise and set aside.
2. Mix flour, sugar, and ground cinnamon for the streusels in a bowl. Melt the butter, add to the bowl and mix everything until you have different sized streusels. Add the rolled oats and gently mix in. Place in the fridge until needed.
3. Mix the quark for the dough with the oil, egg, vanilla extract, and sugar in a large bowl. Combine the flour with baking powder, and salt and add to the bowl. Mix/knead to get a smooth dough. Roll out the dough on a floured surface slightly larger than the baking tin, transfer to the tin and press down on the bottom and sides.
4. Place the plums in circles on top of the dough, starting at the edge. Be sure to place the plums as close together as possible. Distribute the streusels evenly on top of the plums and sprinkle with some sliced almonds. Bake the plum cake in the preheated oven for about 28-30 minutes. Remove from the oven and let cool down completely. If you like, you can sprinkle the cake with some confectioners’ sugar before serving. Serve with whipped cream.
1. Den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Eine 23cm Tarteform (mit etwas höherem Rand) oder eine Springform leicht einfetten und zur Seite stellen. Die Zwetschgen für den Belag waschen, trocknen, halbieren und entsteinen. Die Zwetschgenhälften dann noch einmal längs halbieren. Zur Seite stellen.
2. Mehl, Zucker und Zimt für die Streusel in einer Schüssel vermischen. Die Butter schmelzen und zur Schüssel dazugeben. Alles gut vermengen, bis unterschiedlich große Streusel entstehen. Die Haferflocken dazugeben und vorsichtig untermischen. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Den Quark für den Teig mit dem Öl, Ei, Vanille Extrakt und Zucker in einer großen Schüssel verrühren. Mehl, Backpulver und Salz vermischen und zur Schüssel dazugeben – alles zu einem glatten Teig verarbeiten. Den Teig auf einer bemehlten Fläche etwas größer als die Form ausrollen, dann in die Form legen und am Boden und den Seiten festdrücken.
4. Die Zwetschgen kreisförmig auf den Boden setzen, dabei am Rand beginnen. Darauf achten, die Zwetschgen möglichst eng zueinander platzieren. Die Streusel auf den Zwetschgen verteilen und einige gehobelten Mandeln darüber streuen. Den Zwetschgenkuchen für etwa 28-30 Minuten im vorgeheizten Ofen backen. Aus dem Ofen holen und komplett abkühlen lassen. Wer mag, kann den Kuchen vor dem Servieren noch mit etwas Puderzucker bestreuen. Schmeckt prima mit etwas Schlagsahne.
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Here is a version of the recipe you can print easily.
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Zwetschgendatschi aka. German Plum Cake with Streusels
- Prep Time: 00:20
- Cook Time: 00:28
- Total Time: 00:50
- Yield: 1 1x
- Category: Cakes
- Cuisine: Germany
- Diet: Vegetarian
Description
A classic German bake (almost) everybody loves: Zwetschgendatschi aka. Plum cake with buttery streusels. Super easy to prepare and so delicious!
Ingredients
For the streusels:
3.2 oz. (90g) all-purpose flour
2 tbsp. sugar (or xylitol)
1/4 tsp. ground cinnamon
2.1 oz. (60g) butter, at room temperature
1 tbsp. rolled oats
For the dough:
3.5 oz. (100g) low-fat quark (curd)
1.4 fl. oz. (40ml) olive oil
1 medium egg
1/4 tsp. vanilla extract
2 tbsp. sugar (or xylitol)
6.3 oz. (180g) all-purpose flour
1 3/4 tsp. baking powder
1 pinch of salt
For the topping:
about 21 oz. (600g) damson plums
1-2 tbsp. sliced almonds
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9 inches (23cm) tart tin (with slightly higher edges) or a springform tin and set aside. Wash, dry, halve and pit the plums for the topping. Cut those plum halves in half again lengthwise and set aside.
2. Mix flour, sugar, and ground cinnamon for the streusels in a bowl. Melt the butter, add to the bowl and mix everything until you have different sized streusels. Add the rolled oats and gently mix in. Place in the fridge until needed.
3. Mix the quark for the dough with the oil, egg, vanilla extract, and sugar in a large bowl. Combine the flour with baking powder, and salt and add to the bowl. Mix/knead to get a smooth dough. Roll out the dough on a floured surface slightly larger than the baking tin, transfer to the tin and press down on the bottom and sides.
4. Place the plums in circles on top of the dough, starting at the edge. Be sure to place the plums as close together as possible. Distribute the streusels evenly on top of the plums and sprinkle with some sliced almonds. Bake the plum cake in the preheated oven for about 28-30 minutes. Remove from the oven and let cool down completely. If you like, you can sprinkle the cake with some confectioners’ sugar before serving. Serve with whipped cream.
Notes
Time to get your hands dirty in the kitchen!
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