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Zwetschgenkuchen: Authentic German Plum Cake Recipe

What a beautiful, sunny day in San Francisco! After lunch I plan to head to the beach and try to get a little summer color—my wedding is in one month and I’m still pale as a ghost. This weekend is my bridal shower in LA, and I’m excited to spend time with family and friends and relax at home. Yesterday I made a German plum cake, Zwetschgenkuchen. When I visited Fabi’s family in Germany, his aunt made this cake and I couldn’t stop eating it. I love how lemon, almonds, and plum combine to create a bright, satisfying flavor—tart yet balanced. If you prefer very sweet cakes, this might feel a bit tart, but a light sprinkle of brown sugar tones the fruit’s tang. It’s perfect with afternoon tea.

German Plum Cake (Zwetschgenkuchen)
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Recipe Type: Dessert
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 6
Ingredients
  • 7 tbsp unsalted butter, softened
  • 2 eggs
  • 1 pinch of salt
  • 1/2 cup granulated white sugar
  • 1 tbsp freshly grated lemon zest
  • 1 2/3 cups all-purpose flour
  • 1 tsp baking powder
  • Topping
  • 1 lb plums (about 4 plums), washed, pitted, and sliced
  • 2 tbsp sliced almonds
  • 1 tbsp brown sugar
Instructions
  1. Preheat oven to 375°F (190°C). Grease and lightly flour a cake pan.
  2. In a stand mixer fitted with the paddle attachment (or using an electric mixer), cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, then stir in the lemon zest until combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add the dry ingredients to the mixer on low speed until incorporated. Increase mixer speed briefly (about 5 seconds) to ensure a smooth, airy batter.
  6. Use a spatula to transfer the batter into the prepared cake pan, spreading it evenly.
  7. Arrange the plum slices over the batter, pressing them in slightly so the tops just peek through.
  8. Sprinkle the sliced almonds and brown sugar evenly over the plums.
  9. Bake for 45–50 minutes, or until the plums are soft and a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan on a wire rack. Run a knife around the edges to loosen, then lift the cake out with a spatula or two forks.
  11. Serve slightly warm or at room temperature with cool whip, vanilla yogurt, or ice cream if desired.
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