Known as pflaumenkuchen or zwetschgenkuchen depending on what variety of plums are used, this coffee cake-meets-flatbread is popular throughout Germany, Austria, and Switzerland, and it’s frequently served with a cup of strong coffee for breakfast, a sweet wine for dessert, or a spiced beer for an afternoon snack. Peaches, plumcots, and apricots all work well in place of plums.
Yeasted Bavarian Plum Cake
Makes 1 (13x9-inch) cake
Ingredients
Dough:
- 1½ cups (188 grams) all-purpose flour, plus more for dusting
- 2 tablespoons (24 grams) granulated sugar
- 1 teaspoon (3 grams) active dry yeast*
- 1 teaspoon (1 gram) lemon zest
- ½ teaspoon (1.5 grams) kosher salt
- ¼ cup (60 grams) warm whole milk (120°F/49°C to 130°F/54°C)
- 1 large egg (50 grams), room temperature
- ½ teaspoon (2 grams) vanilla extract
- 2 tablespoons (28 grams) unsalted butter, cubed and softened
Topping:
- ½ cup plus 2 tablespoons (79 grams) all-purpose flour
- 5 tablespoons (60 grams) granulated sugar, divided
- 2 tablespoons (28 grams) firmly packed light brown sugar
- 2 tablespoons (15 grams) sliced almonds
- ½ teaspoon (1.5 grams) kosher salt
- ¼ cup (57 grams) unsalted butter, melted
- ½ teaspoon (2 grams) vanilla extract
- 4 to 6 small fresh plums (about 504 grams), halved, pitted, and sliced ¼ inch thick
- â…› teaspoon ground cinnamon
Instructions
- For dough: In the bowl of a stand mixer, whisk together flour, granulated sugar, yeast, lemon zest, and salt by hand. Add warm milk; using the paddle attachment, beat at low speed until combined. Add egg and vanilla, beating just until dough comes together and stopping to scrape sides of bowl.
- Switch to the dough hook attachment. With mixer on low speed, add butter, one cube at a time, beating until combined after each addition. Beat until dough is elastic and smooth, 10 to 12 minutes.
- Oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour. (Alternatively, cover and refrigerate overnight; let dough come to room temperature before continuing with recipe.)
- Lightly punch down dough. Cover and let stand for 10 to 15 minutes.
- Line a 13x9-inch rimmed baking sheet with parchment paper. Turn out dough onto a lightly floured surface, and roll into a 13x9-inch rectangle. Transfer dough to prepared pan; let stand at room temperature for 20 to 30 minutes.
- For topping: In a small bowl, whisk together flour, 2 tablespoons (24 grams) granulated sugar, brown sugar, almonds, and salt until well combined. Stir in melted butter and vanilla until mixture is well combined and crumbly.
- In a medium bowl, stir together plums, cinnamon, and remaining 3 tablespoons (36 grams) granulated sugar. Place plums in a single layer on dough, overlapping as needed. Drizzle any juices onto plums. Sprinkle almond mixture all over plums. Cover with plastic wrap, and let stand until puffed, about 30 minutes.
- Preheat oven to 350°F (180°C).
- Bake until edges are golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes. Let cool on a wire rack for 20 minutes; serve warm. Store in an airtight container for up to 3 days.
Notes
*We used Red Star Active Dry Yeast.
Tried this recipe?Let us know how it was!
