Zwetschgenkuchen (Plum Cake) Recipe
Late summer's sweetest sheet cake
By Sarah Mitchell • June 14, 2026
Yeasted sheet cake topped with halved plums in neat rows, their juices caramelizing as they bake.
About This Recipe
"Zwetschgenkuchen (Plum Cake)" is a Dessert recipe that brings flour and Italian plums, halved and pitted together into a flavorful, well-balanced dish. Rated Easy and ready in about 55 minutes, this recipe fits easily into a busy schedule. It serves 16 and works equally well for a weeknight dinner or a relaxed weekend meal. The German inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 3 cups flour
- 2.5 lb Italian plums, halved and pitted
Instructions
- 1
Make yeast dough. Rise 1 hour. Press onto baking sheet.
- 2
Arrange plum halves in tight rows. Sprinkle with sugar and cinnamon.
- 3
Bake at 190°C for 30-35 minutes. Serve with whipped cream.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Flour is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Sheet pan work especially well for this preparation. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Zwetschgenkuchen (Plum Cake)" is a versatile Dessert dish that pairs beautifully with freshly brewed coffee or espresso, lightly sweetened whipped cream, vanilla ice cream and classic German sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Store Zwetschgenkuchen (Plum Cake) in an airtight container in the refrigerator for up to 3 days, or at room temperature for 1–2 days if it does not contain dairy or custard. Cover loosely so the texture stays fresh. For the best flavor, bring to room temperature before serving or warm briefly in the oven.
Nutrition Facts (per serving)
Frequently Asked Questions
How long does it take to make Zwetschgenkuchen (Plum Cake)?
This recipe takes about 20 minutes of prep and 35 minutes of cooking, for a total of roughly 55 minutes. It serves 16 and is rated Easy.
How do I store leftover Zwetschgenkuchen (Plum Cake)?
Store leftover Zwetschgenkuchen (Plum Cake) in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool to room temperature before refrigerating. Reheat in the oven or on the stovetop for best results.
Can I make Zwetschgenkuchen (Plum Cake) ahead of time?
Yes, you can prepare Zwetschgenkuchen (Plum Cake) in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to preserve the best texture and flavor.
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