Zwetschgenkuchen

Name: Zwetschgenkuchen
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 9 servings
Cuisine: Austrian
Ingredients: 2 cup all-purpose flour; 1/2 cup granulated sugar; 4 oz unsalted butter, softened; 2 large eggs; 1 tsp baking powder; 1/4 cup whole milk; 1/4 tsp vanilla extract; 12 fresh plums, halved and pitted, halved; 1/4 tsp ground cinnamon; 1 tbsp coarse sugar (for topping); 1/8 tsp salt

Austrian plum cake with a tender crumb and generous plum topping, drizzled with a light cinnamon sugar glaze. Perfect autumn dessert.

60 minEasyServes 9280 cal/serving

AustrianDessertOvenStandard

Ingredients

2 cup all-purpose flour
1/2 cup granulated sugar
4 oz unsalted butter, softened
2 large eggs
1 tsp baking powder
1/4 cup whole milk
1/4 tsp vanilla extract
12 fresh plums, halved and pitted, halved
1/4 tsp ground cinnamon
1 tbsp coarse sugar (for topping)
1/8 tsp salt

Instructions

1

Preheat oven to 350°F. Grease and flour a 9-inch square baking pan.
2

Cream 4 oz unsalted butter, softened and 1/2 cup granulated sugar together until light and fluffy.
3

Beat in 2 large eggs one at a time, then add 1/4 tsp vanilla extract.
4

Whisk together 2 cup all-purpose flour, 1 tsp baking powder, and 1/8 tsp salt.
5

Fold the dry ingredients into the butter mixture alternately with 1/4 cup whole milk, starting and ending with the dry ingredients.
6

Spread the batter evenly into the prepared pan.
7

Arrange 12 halved fresh plums, halved and pitted in neat rows on top of the batter, pressing gently into the surface.
8

Combine 1/4 tsp ground cinnamon with 1 tbsp coarse sugar (for topping) and sprinkle over the plums.
9

Bake for 35-40 minutes until a toothpick inserted in the center comes out clean and the top is golden.
10

Cool in the pan for 10 minutes, then turn out onto a wire rack or serve directly from the pan.

Questions

Can I make Zwetschgenkuchen dairy-free?

Yes. The dairy in this entry is 4 oz unsalted butter, softened, 1/4 cup whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Zwetschgenkuchen gluten-free?

Yes. The gluten in this entry is 2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Zwetschgenkuchen keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Zwetschgenkuchen?

Yes. As written it serves 9. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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