Zwetschgendatschi (Bavarian Plum Cake)

Can there be anything better than picking plums off a tree and baking wonderful Zwetschgendatschi right away? – Nope, I guess not.

So, that’s exactly what I did yesterday: I harvested some of the plums off my grandfather’s tree and made a baking tin of Zwetschgendatschi. Just perfect!

And even if you don’t have a plum tree of your own – believe me, these Zwetschgendatschi will turn out to be fantastic anyway!


Zwetschgendatschi (Plum Cake)

Preparation time:  35 minutes (without letting the dough rise)
Baking time: 25-30 minutes
Total time: 2.5 h
Yield: 1 baking tin


  • 400g flour
  • 45g sugar
  • 1 pinch of salt
  • 50g butter (warm and softened)
  • 150ml milk (lukewarm)
  • 20g fresh yeast
  • 1 tsp. sugar
  •  about 1kg fresh plums
  • 50g macadamia nuts, chopped
  • 100g ground hazelnuts
  • 3 tbsp. mascobado sugar
  • cinnamon sugar


  1. Mix flour, sugar and salt in a big bowl. Add warm butter.
  2. Dissolve yeast in lukewarm milk with a teaspoon of sugar in a little bowl. Make a little well in the flour mixture and pour the milk mixture in the flour mixture. Stir until a dough forms.
  3. Put the dough on a work surface and knead until the dough is soft and smooth.
  4. Then, put it into a bowl and let it rise (covered with a kitchen towel) in a warm place.
  5. In the meantime, cut the plums in half and remove the stone.
  6. Preheat the oven to 180°C (350° F).
  7. Carefully (!) spread out the dough and put it on a baking tin (covered with baking parchment).
  8. Mix macadamia nuts, mascobado sugar and ground hazelnuts in a little bowl. Spread the mixture on the dough.
  9. Arrange the plum halves in slightly overlapping rows.
  10. Bake in the middle of the oven for 25-30 minutes.
  11. Take the Zwetschgendatschi out of the oven and sprinkle them with cinnamon sugar when still warm.


To get a printed version: Download the pdf.
(Both English and German versions available!)

Zwetschgendatschi (English)

Zwetschgendatschi (Deutsch)


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