German Plum Cake

Zwetschgenkuchen is the German plum cake that signals the end of summer in Bavaria and beyond. Unlike most American fruit cakes, this one uses a hybrid dough, both yeast and baking powder, which gives the base a tender, almost-brioche texture under the juicy plums.

The cardamom sugar topping is the move that takes this from good to memorable. Cardamom pairs with plum the way cinnamon pairs with apple, a warm, floral spice that draws out the fruit’s perfume as it bakes.

Pressing the plum wedges cut-side-up into the dough is the right technique. The cut flesh caramelizes and releases juice that flavors the surrounding dough, while the skin holds its shape and keeps each slice from going to mush.

A quick brush of melted butter over the plums right before the sugar goes on helps the cardamom mixture stick and creates a thin glaze when it bakes. The finished cake should have purple-stained, slightly crackled edges with golden dough peeking through.

Pro Tips

• Use Italian or Damson plums if you can find them, they’re firmer, less juicy, and traditional to German plum cake
• Let the dough rise in a warm spot for 10 to 15 minutes after shaping, the brief proof gives a more tender crumb without making it a yeasted bread
• Don’t overcrowd the plums, leave small gaps so the dough can puff around them
• Serve warm with a dollop of whipped cream or vanilla ice cream, the way German bakeries plate it for kaffeeklatsch

Variations

• Sprinkle a streusel topping of butter, flour, sugar, and almonds over the plums for a richer, German Streuselkuchen
• Swap plums for pitted fresh cherries, sliced apricots, or peach wedges depending on the season
• Add a teaspoon of ground cinnamon along with the cardamom for a warmer, more autumnal flavor