Zwetschgenkuchen (Plum Cake)

9 Jun

So what is Zwetschgenkuchen? And how do you pronounce it? I never say it right, but I guess you would say tsvetch-gen-kuchen. If you really can’t say it, just call it a plum cake, or a plum kuchen. Basically, it is the #1 dish that my father-in-law asks me to bake for him when I come over. Everyone else is allowed to have some…if they can get to it before it’s all eaten up! It is a traditional German plum cake that Justin’s family grew up eating and it makes me feel so happy to make it for them now. I may not be German, but I have mentioned before that I married in to a very traditional Jewish-German family with a lot of wonderful traditions, and eating is one of them! I have made this cake so many times before, but now I have the opportunity to share it with everyone and I am so excited to give you this recipe. I encourage you to try it for your family!

Zwetschgenkuchen Ingredients

1/2 cup margarine, room temperature

1/2 cup sugar

2 eggs

1 cup flour

1 Tbsp baking powder

1/2 tsp salt

1/2 tsp almond extract (I use Disaronno)

a large bag of purple Italian plums, cut in to wedges

1/2 cup sugar

1 tsp cinnamon

This is such a simple recipe and the flavor is huge! I started by mixing the margarine and 1/2 cup of sugar. I added the eggs and mixed again. Separately, I mixed together the flour, baking powder, salt and Disaronno.

I then added the flour mixture to the margarine mixture.

I prepared a pan with cooking spray and poured the thick batter in. I spread it out to make it even. I think you can really use any size pan, to be honest. The larger the pan, the thinner the cake will be. I prefer a thinner cake so I went with a larger pan. You do what you think will taste the best for you.

I sat down at the kitchen table and began cutting the plums. This can take a few minutes since you first have to remove the put, but it is so worth it! Normally, Justin and I cut the plums together and it’s actually a lot of fun. Justin doesn’t usually do much in the kitchen besides help me with making eggs and washing dishes, which I have no complaints about, but it is nice to see him get hands-on with the food once in a while.

This is where you can have a lot of fun and even get the kids involved! I layered the plum wedges on top of the batter in a pretty pattern. You can use whatever pattern you want, or no pattern at all. I then mixed together the sugar and cinnamon and sprinkled it over the plums.

I baked the cake at 375 degrees for 45 minutes and it was ready to eat!

I actually prefer the kuchen room temperature, but it is delicious however you want to eat it! See, I told you. It is so simple to make. You can try other fruits as well, although I don’t know what you would call them in German.


One Response to “Zwetschgenkuchen (Plum Cake)”


  1. Gruenkern Stew « Kitchen Tested - June 23, 2011

    […] I’ve been trying to recreate those dishes, as you have seen on this blog already through the zwetschgenkuchen and spaetzle, and gruenkern was next on my […]

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