Zwetschgenkuchen (German Plum Cake) With cinnamon & star anise pistachio streusel
This recipe marks the first I’ve developed since my dad passed away; he was the backbone of our family. Suddenly, it feels as though the world is speaking a language I no longer understand. My fingertips still recall the texture of his skin when I used to shave him—warm, soft, and tender like an August peach.
Plums always remind me of early September 2017, when I was packing my suitcase to travel and care for my dad in the United States.
This recipe for plum German cake comes from a vintage book I discovered at a local bookstore in Houston, a place where I found comfort in old, worn cookbooks.
I’ve made a few enhancements to the recipe. I’ve added coconut milk for added richness to the dough and a spiced streusel for some delightful crunch.
Ingredients
For the dough:
800-900 g plums, cut into quarters or sixths, pits removed
1 cup (250 ml) lukewarm coconut milk
1 ½ tablespoons dry active yeast
4 cups (500 g) all-purpose flour
¾ cup (150 g) sugar
½ teaspoon salt
115 g butter (melted, but not hot)
2 eggs
1 teaspoon quality pure vanilla extract or seeds from 1 vanilla bean
1 tablespoon orange zest
For the streusel:
1 cup (125 g) all-purpose flour
1 cup (200 g) sugar
1 teaspoon ground cinnamon
1 teaspoon ground star anise
115 g butter, at room temperature
½ cup (50–70 g) ground or crushed pistachios, plus more for garnish
Method
In a small bowl, whisk the yeast with the lukewarm coconut milk. Let it sit for 5–10 minutes until frothy.
In the bowl of a stand mixer, combine the flour, sugar, and salt. Add the yeast mixture, melted butter, eggs, vanilla, and orange zest. Stir to bring the ingredients together, then knead with a dough hook on medium speed for 4–5 minutes. The dough will be sticky but should hold together well.
Cover the dough with a kitchen towel and set it in a warm, dark place to rise for 1–1 ½ hours, or until doubled in size.
Make the streusel: Place all streusel ingredients in a medium bowl. Using your fingertips or two forks, rub the mixture together until it forms a sandy, clumpy texture. Refrigerate until ready to use.
Generously grease an 18 x 13 inch sheet pan with butter. Rub your hands with a little oil and place the dough in the center of the pan. Use your fingers to spread it to cover half the pan; if it resists, don’t force it. Cover with a kitchen towel and let rise again in a warm, dark place for 1 hour.
After the second rise, gently stretch the dough to cover the entire pan. Arrange the plum quarters evenly over the dough. Sprinkle the chilled streusel mixture over the top.
Bake on the middle rack of a preheated oven at 350°F (175°C) for 30–35 minutes, or until the top is golden.
Allow the cake to rest for at least 10 minutes before slicing so the juices can set. Cut into squares, garnish with pistachios, and serve.
Note: Cherries can be used instead of plums — they’re just as delicious.
