Zwetschgendatschi
Soft yeast dough creates a tender foundation for the fruit.Fresh European plums provide a naturally sweet-tart flavor.The plums soften and become beautifully juicy during baking.Cinnamon streusel adds buttery sweetness and a delicate crunch.The sheet-pan format makes it ideal for sharing with family and guests.Perfect with coffee, tea, brunch, afternoon dessert, or a festive gathering.
Ingredients
For the Yeast Dough
- 3 cups (375 g) all-purpose flour
- 2¼ teaspoons (1 packet) active dry yeast
- ¼ cup (50 g) granulated sugar
- ½ teaspoon salt
- ¾ cup (180 ml) warm whole milk
- 1 large egg
- 5 tablespoons (70 g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ½ teaspoon finely grated lemon zest
For the Plum Topping
- 2½–3 pounds (1.1–1.4 kg) ripe Italian plums or European plums
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
For the Streusel
- ¾ cup (95 g) all-purpose flour
- ⅓ cup (65 g) granulated sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
- 5 tablespoons (70 g) cold unsalted butter, cubed
For Finishing
- powdered sugar, optional
- Fresh whipped cream, optional
Instructions
Activate the Yeast
- Warm the milk until it is comfortably warm but not hot.Combine the warm milk, yeast, and a teaspoon of the sugar in a small bowl. Let it stand for about 5–10 minutes until slightly foamy.If using instant yeast, you can mix it directly with the flour instead.
Prepare the Dough
- In a large mixing bowl, combine the flour, remaining sugar, and salt.Add the yeast mixture, egg, melted butter, vanilla, and lemon zest.Mix until a soft dough forms.
Knead the Dough
- Transfer the dough to a lightly floured surface and knead for approximately 7–10 minutes until smooth and elastic.You can also use a stand mixer fitted with a dough hook and knead on low to medium speed for about 5–7 minutes.The dough should be soft and slightly tacky but not excessively sticky.
Let the Dough Rise
- Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap.Let it rise in a warm, draft-free place for about 1 hour, or until approximately doubled in size.
Prepare the Plums
- Wash the plums thoroughly and dry them.Cut each plum in half and remove the pit.Depending on their size, cut the halves into quarters or leave them as halves. Traditional-style arrangements often place the plum pieces closely together in overlapping rows.Toss the prepared plums gently with lemon juice, flour, cinnamon, and sugar.
Make the Streusel
- In a medium bowl, combine flour, sugar, cinnamon, and salt.Add the cold cubed butter.Use your fingertips or a pastry cutter to rub the butter into the dry ingredients until coarse crumbs form.Stir in the sliced almonds if using.Keep the streusel chilled while preparing the cake.
Prepare the Baking Sheet
- Preheat the oven to 375°F (190°C).Grease a rimmed baking sheet or approximately 10×15-inch sheet pan.Line the bottom with parchment paper if desired.
Roll Out the Dough
- Once the dough has risen, gently punch it down.Roll or press it into an even rectangle that fits the prepared baking sheet.The dough should form a relatively thin layer because it will rise further during baking.
Add the Streusel
- Sprinkle the prepared streusel evenly over the plums.Avoid pressing the streusel deeply into the fruit because keeping it on the surface helps it become crisp and golden.
Bake
- Place the cake in the preheated oven.Bake for approximately 35–45 minutes, or until the dough is golden brown, the plums are tender, and the streusel is lightly browned.The exact baking time may vary depending on the thickness of the dough and the juiciness of the plums.
Cool and Serve
- Remove the cake from the oven and allow it to cool for at least 20 minutes.Dust lightly with powdered sugar if desired.Cut into squares or rectangles and serve warm or at room temperature with whipped cream.
Notes
- Use European Plums: Italian plums or other firm European-style plums are particularly suitable because they hold their shape during baking.
- Plum Ripeness: Choose ripe but reasonably firm plums. Very soft fruit can release excessive moisture.
- Yeast: Active dry yeast can be activated in warm milk, while instant yeast can generally be mixed directly with the dry ingredients.
- Dough Thickness: Keep the dough relatively thin because it rises during baking.
- Plum Arrangement: Packing the plums closely together gives the finished cake its characteristic fruit-covered appearance.
- Streusel: Streusel is common in many versions, but traditional Zwetschgendatschi can also be made without it.
- Juicy Fruit: Some liquid from the plums is normal and contributes to the flavor of the cake.
- Serving: The cake is especially enjoyable slightly warm or at room temperature with coffee or whipped cream.