German Plum Cake (Zwetschgenkuchen)
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
  • 7 tbsp unsalted butter, softened
  • 2 eggs
  • 1 pinch of salt
  • ½ cup granulated white sugar
  • 1 tbsp freshly grated lemon zest
  • 1⅔ cups all-purpose flour
  • 1 tsp baking powder
  • 1 lb plums (about 4 plums)
  • 2 tbsp sliced ​​almonds
  • 1 tbsp brown sugar
  1. Cream together butter and sugar in a standalone mixer fitted with paddle attachment (or electric mixer).
  2. Add eggs and lemon zest.
  3. Whisk together salt, baking powder, and flour in a separate bowl, then add slowly to mixer on low speed.
  4. Once all of the flour mixture is added, turn up the speed to high for 5 seconds to make sure all is blended and fluffy.
  5. Use a spatula to transfer to a greased & floured cake pan.
  6. Preheat oven to 375 degrees F.
  7. Wash, pit, and slice plums into ¾ inch thick slices and layer around the top of the cake, pressing in until just the top peaks out.
  8. Sprinkle sliced almonds and brown sugar on top.
  9. Bake for 45-50 minutes, or until plums look soft and toothpick comes out of the middle clean.
  10. Let cool in pan on stove/cooling rack before transferring to a serving plate. Cut around the edges to loosen with a butter knife, and remove with help from a spatula or 2 forks on either side of the cake.
  11. Serve with cool whip, vanilla yogurt or ice cream.
Recipe by My San Francisco Kitchen at