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zwetschgenkuchen bavarian plum cake


this is a traditional fresh plum cake, thought to have originated in the town of augsburg, germany. it is made with fresh italian prune plums which are at their peak in late summer. perfect for the afternoon coffee hour. serve at room temperature, with a dollop of fresh whipped cream!


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  1. In a small bowl
  2. Combine the yeast and half of the milk
  3. Mix in 2 tablespoons of the flour and 1 teaspoon of the sugar
  4. Allow this mixture to sit in a warm place for 1 hour
  5. Combine remaining dough ingredients then add in the yeast mixture
  6. Mix until a smooth dough forms
  7. Then knead by hand
  8. Allow dough to sit in a warm place until double in volume
  9. Preheat oven to 350f
  10. Grease a baking sheet
  11. Roll out dough to fit the size of the baking sheet
  12. Transfer dough to baking sheet
  13. Wash plums and remove any stems
  14. Slice each in half and remove stones
  15. Arrange plum halves evenly on the dough - plums should not be lying down
  16. Instead they should be standing stem-side up
  17. Sprinkle plums with sugar
  18. Crumbs are optional
  19. If you choose to add them
  20. Prepare the crumbs by mixing the butter
  21. Vanilla sugar
  22. And sugar
  23. Gradually work in flour until mixture becomes dry and crumbly
  24. Sprinkle crumbs over dough
  25. Distributing them evenly
  26. Allow cake to sit and rise for another 30 minutes
  27. Bake cake for around 30-40 minutes or until crumbs and crust become golden brown
  28. Remove cake from oven and allow to cool completely
  29. Serve at room temperature
  30. With a dollop of whipped cream

Step 22

Total Time in Minute 240

Ingredients Count 11

cooking zwetschgenkuchen  bavarian plum cake

See More Relate Photo


All-purpose flour

Unsalted butter



Active dry yeast






Whipped cream

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