German Plum Cake (Zwetschgenkuchen)

German Plum Cake (Zwetschgenkuchen) 1





15 (min)


15 (min)


side dish



  • 1 tsp baking powder
  • 1 tbsp brown sugar
  • 2 eggs
  • ½ cup granulated white sugar
  • 1 tbsp freshly grated lemon zest
  • 1 lb plums (about 4 plums)
  • 1 pinch of salt
  • 7 tbsp unsalted butter, softened


  • 1Cream together butter and sugar in a standalone mixer fitted with paddle attachment (or electric mixer).
  • 2Add eggs and lemon zest.
  • 3Whisk together salt, baking powder, and flour in a separate bowl, then add slowly to mixer on low speed.Once all of the flour mixture is added, turn up the speed to high for 5 seconds to make sure all is blended and fluffy.Use a spatula to transfer to a greased & floured cake pan.Preheat oven to 375 degrees F.Wash, pit, and slice plums into ¾ inch thick slices and layer around the top of the cake, pressing in until just the top peaks out.Sprinkle sliced almonds and brown sugar on top.
  • 4Bake for 45-50 minutes, or until plums look soft and toothpick comes out of the middle clean.
  • 5Let cool in pan on stove/cooling rack before transferring to a serving plate.
  • 6Cut around the edges to loosen with a butter knife, and remove with help from a spatula or 2 forks on either side of the cake.
  • 7Serve with cool whip, vanilla yogurt or ice cream.