Yeasted Bavarian Zwetschgendatschi Cake

Zwetschgendatschi (TCH-VETSCH-GEN-DATCHI) Cake is a Bavarian cake that is a traditional fall recipe. Italian Prunes are the choice fruit, and these have a very short fall season. The bottom of the cake is a yeasted and slightly sweet dough. The prunes (really, they're plums) are layered on top, brushed with melted butter and sprinkled with cinnamon-sugar. I bake Zwetschgendatschi every year as it's a family favorite.

Course Dessert

Cuisine German

Keyword Yeasted Bavarian Plum Cake, Zwetschgendatschi

Prep Time 45

Cook Time 35

Total Proofing Time 2

Total Time 3 20

Servings

Calories 428kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

1 Parchment paper 10x15"
1 large baking sheet
1 Rolling pin
1 pastry brush for the melted butter

Ingredients

For the dough:

2/3 cup whole milk 152g (whole milk is preferred)
1 large egg
1 large egg yolk
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 cup granulated sugar 50g
1 1/4 teaspoons table salt
` 1 lemon zested
3 cups All-Purpose Flour 360g
2 1/4 teaspoons instant yeast
4 tablespoons cold butter 57g; grated

For the plum layer:

3 1/2 to 4 pounds Italian Plums *see notes pitted and cut in accordion style (see notes)
3 Tbsp butter melted
1/4 cup apricot or fig jam heat in a microwave for about 15 seconds-- just to make it easily spreadable
2 Tbsp cinnamon sugar ratio is about 1 Tsp cinnamon to 2 Tbsp sugar

For the topping:

1 cup Unbleached All-Purpose Flour 120g
1/4 cup granulated sugar 50g
1/4 cup light brown sugar or dark brown sugar, packed 53g
pinch table salt
7 tablespoons butter, melted 99g

Instructions

Make the dough:

In the bowl of a stand mixer, whisk together the milk, egg, egg yolk, almond and vanilla extract, sugar, salt, and zest.
Add the flour and yeast to the bowl and, using the dough hook, mix at low speed until everything comes together, scraping the bottom and sides of the bowl to collect any stray flour. This should take about 2 to 3 minutes.
With the mixer running add the butter in four additions, mixing until each is incorporated.
Continue mixing at low speed until the dough pulls away from the bottom and sides of the bowl and is smooth and shiny, about 10 to 15 minutes.
Cover the bowl with plastic wrap or a reusable cover and allow the dough to rise for about 90 minutes, or until it’s doubled in size.
Gently deflate the dough and place it on a lightly floured or lightly greased work surface, or on a piece of lightly greased parchment.
Roll it into a rough 10” x 15” rectangle.
Transfer the dough (on its parchment) to a baking sheet; if you’re not using parchment, lightly grease the baking sheet.
Using your fingertips, or a small rolling pin, gently press and stretch the dough into a neat 10” x 15” rectangle. Cover with lightly greased plastic wrap or a reusable cover and let it rise for 30 minutes.
While the cake is rising, preheat the oven to 350ºF and prepare the plums.

For the plums:

Slice around the "seam" of each plum, but don't slice all the way around. Open up the plum and remove the seed. Lay the open plum flat, and cut each side in half, NOT cutting all the way through. The plum show lay flat, like an accordion.

Assemble the cake:

Brush an even, but not heavy, layer of jam over the dough.
Arrange the plum halves on the cake in 6 to 7 rows of 4 to 5 plum halves per row, flesh side up, pressing them in gently.
Brush the melted butter over the plums, then spread an even layer of cinnamon all over them.
Cover the cake and allow it to rise for 20 to 30 minutes. NOTE: The dough won't seem to puff up a lot, but it does during baking.

For the Streusel Topping:

In a medium-sized bowl, whisk together the flour, sugars, and salt.
Pour in the melted butter, first tossing with a spoon then working it in with your fingers until the mixture starts to become crumbly. Add a little more flour, if the crumbly texture doesn't seem quite right, but don't mix too long. You don't want the topping to become a cohesive mass!
Sprinkle the topping over the cake. You might have leftover topping that can be stored in the fridge for several days. It makes a great topping for a fruit crumble.)

Bake the cake:

Bake in the preheated oven for 30 to 40 minutes, until the edges are golden brown and the center registers 200°F to 205°F on a digital thermometer.
Remove the cake from the oven and place it on a rack (still on its pan). Let it cool to lukewarm or room temperature before serving.
Garnish each serving with whipped cream, or dust with powdered sugar, if desired.
The cake is ideal when served the same day that it's made.
Store any leftovers, well wrapped, at room temperature for a couple of days.
The following day, the dough won't have as tender as crumb as when served immediately. Microwave for 10-15 seconds before eating.
This cake will freeze for longer storage.

Notes

Italian prune plums are traditional for this cake; use them if you can find them. They have a short season around August-September. The plums are a dark purplish-blue color. The inside flesh is a yellowish-green. They are also known as Stanley Plums. I have never made this recipe with any other type of plum or stone fruit, so I cannot speak to what the outcome would be.

This dough requires a lot of development; we highly recommend using a stand or hand electric mixer rather than trying to knead it by hand.

This cake is best served fresh, on the day it's made. If served the next day, the plums tend to release moisture and makes the dough slightly moist. 10-15 seconds in a microwave helps to soften the crust.

Recipe source: Adapted from King Arthur Flour.com and from a recipe on my blog called Bavarian Zwetschegendatschi

Nutrition