Augsburg Plum Delight
Experience the rich flavors of Augsburg with this traditional Bavarian Plum Cake, known locally as Zwetschgenkuchen. This delectable dessert features ripe Italian prune plums, known for their sweet and slightly tart flavor, which provides a perfect balance to the buttery, softly risen cake base. As the plums bake, they become luscious and juicy, while the crumbly topping adds a delightful texture. Ideal for serving during afternoon tea or warm summer days, this cake is best enjoyed at room temperature and pairs exquisitely with a dollop of fresh whipped cream. Relish each bite as you transport your taste buds to the heart of Bavaria!
12
Servings
267
Calories
13
Ingredients
Ingredients
All-purpose flour
4 cups (for the dough and topping)
Unsalted butter
1/2 cup (1 stick, softened for the dough)
Egg
1 (large, for the dough)
Sugar
1/4 cup (for the dough)
Active dry yeast
1/4 ounce (1 package, for the dough)
Salt
1/4 teaspoon (for the dough)
Milk
1 cup (lukewarm, for the dough)
Unsalted butter
1 cup (cut into small cubes for the topping)
Sugar
1 cup (for the topping)
Vanilla sugar
2-3 tablespoons (or regular sugar mixed with vanilla extract)
Plums (Italian prune plums)
2 lbs (washed, pitted, and halved)
Sugar
2-3 teaspoons (for sprinkling on plums)
Whipped cream
to taste (for serving, optional)
Instructions
1
In a small bowl, dissolve the active dry yeast in half of the lukewarm milk. Stir in 2 tablespoons of flour and 1 teaspoon of sugar. Cover with a cloth and let the mixture proof in a warm place for about 1 hour, or until it becomes frothy.
2
In a large mixing bowl, combine the remaining flour, salt, butter (cut into tiny cubes), egg, and the remaining lukewarm milk. Add in the yeast mixture once it's ready. Mix all ingredients together until a smooth dough forms, then knead by hand on a lightly floured surface for about 5-10 minutes, until the dough becomes elastic.
3
Transfer the kneaded dough to a lightly greased bowl, cover, and let rise in a warm location until it doubles in size, approximately 1 to 1.5 hours.
4
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
5
Roll out the risen dough on a floured surface to fit the size of the baking sheet. Carefully transfer the dough onto the baking sheet, pressing it to fill the corners.
6
Wash the Italian prune plums, slice them in half, and remove the stones. Arrange the plum halves on the dough with the stem-side facing up, ensuring they are evenly distributed. Sprinkle with 2-3 teaspoons of sugar to enhance sweetness.
7
For the optional crumb topping: In a separate bowl, mix the cubed unsalted butter, sugar, and vanilla sugar. Gradually incorporate the flour until the mixture becomes crumbly. Evenly sprinkle this crumb mixture over the plums on the dough.
8
Allow the assembled cake to rest and rise for an additional 30 minutes, before baking.
9
Bake in the preheated oven for 30-40 minutes or until the cake crust and crumb topping turn golden brown.
10
Remove from the oven and let the cake cool completely on a wire rack before cutting. Serve at room temperature with a generous dollop of whipped cream, if desired.
Nutrition Information
13.5
Fat
36.3
Carbs
3.7
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Augsburg Plum Delight?
Augsburg Plum Delight is a traditional Bavarian Plum Cake, known locally as Zwetschgenkuchen, featuring ripe Italian prune plums on a buttery, softly risen yeast dough base.
What type of plums are best for this recipe?
This recipe specifically calls for Italian prune plums because they offer a perfect balance of sweet and slightly tart flavors and hold their shape well during baking.
How many servings does this recipe yield?
The recipe makes approximately 12 servings.
What is the calorie count per serving?
Each serving contains approximately 267 calories.
How much butter is needed in total?
You will need 1.5 cups of unsalted butter in total: 1/2 cup for the dough and 1 cup for the crumb topping.
What kind of yeast should I use?
The recipe requires one package (1/4 ounce) of active dry yeast.
How long does the yeast need to proof?
The yeast mixture should proof in a warm place for about 1 hour, or until it becomes frothy.
How long should I knead the dough?
You should knead the dough by hand on a lightly floured surface for 5 to 10 minutes until it becomes elastic.
How many times does the dough need to rise?
The dough rises twice: once for 1 to 1.5 hours after kneading, and again for 30 minutes after the cake is assembled with plums and topping.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How do I prepare the plums for the cake?
Wash the plums, slice them in half, and remove the stones before arranging them on the dough.
Which way should the plums face when placed on the dough?
Arrange the plum halves on the dough with the stem-side facing up.
How do I make the crumb topping?
Mix cubed unsalted butter, sugar, and vanilla sugar, then gradually incorporate flour until the mixture reaches a crumbly texture.
How long does the cake take to bake?
Bake the cake for 30 to 40 minutes or until the crust and topping are golden brown.
What is the best way to serve Augsburg Plum Delight?
It is best served at room temperature, ideally with a generous dollop of fresh whipped cream.
Can I substitute vanilla sugar?
Yes, you can use regular sugar mixed with a small amount of vanilla extract as a substitute.
What is the nutritional fat content?
There are 13.5 grams of fat per serving.
How many carbohydrates are in a slice?
Each slice contains approximately 36.3 grams of carbohydrates.
Does the dough contain eggs?
Yes, the dough recipe includes one large egg.
How much milk is used in the dough?
The recipe uses 1 cup of lukewarm milk, divided between the yeast proofing and the dough mixing.
Is the crumb topping mandatory?
The crumb topping is listed as optional, though it adds a delightful texture to the traditional cake.
How much fruit is required for this recipe?
You will need 2 lbs of Italian prune plums.
What is the protein content per serving?
Each serving provides 3.7 grams of protein.
Do I need to grease the baking sheet?
You can either line the baking sheet with parchment paper or lightly grease it.
How should the cake be cooled?
The cake should be cooled completely on a wire rack before you attempt to cut it.
What should the texture of the dough be after the first rise?
The dough should have doubled in size and feel light and airy.
Can I use cold milk for the yeast?
No, the milk must be lukewarm to properly activate the yeast without killing it.
Why do I sprinkle sugar on the plums?
Sprinkling 2-3 teaspoons of sugar on the plums helps enhance their natural sweetness and balance their tartness as they bake.
How much total flour is used in the recipe?
The recipe calls for 4 cups of all-purpose flour in total, used across the dough and the topping.
What is the primary flavor profile of this dessert?
It is a balance of buttery cake, sweet-tart roasted plums, and a sugary, crumbly topping.