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

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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.

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Questions

What is Zwetschgenkuchen?

Austrian plum cake with a tender crumb and generous plum topping, drizzled with a light cinnamon sugar glaze. Perfect autumn dessert. This reference files it under Austrian dessert: made in the oven, rated easy and about 60 minutes start to finish.

What temperature do I cook Zwetschgenkuchen at?

For Zwetschgenkuchen, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 40 minutes, in step 9.

What can I use instead of baking powder in Zwetschgenkuchen?

The entry for Zwetschgenkuchen calls for 1 tsp baking powder. In its place: For each teaspoon, use a quarter teaspoon of baking soda plus half a teaspoon of cream of tartar.

Can I make Zwetschgenkuchen dairy-free?

Yes. The dairy in Zwetschgenkuchen 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 Zwetschgenkuchen 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 many calories are in Zwetschgenkuchen?

One serving (the recipe makes 9) is about 280 calories, with 4 g protein, 44 g carbohydrate and 10 g fat, plus 1 g fiber and 75 mg sodium.

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