Autumn announces its arrival with colorful leaves and Zwetschgenkuchen also known as Pflaumenkuchen in Germany. Plums are ripe and available on the market. But the best plums are the ones you get delivered at your doorsteps by neighbors or friends. It is not about the taste or texture then – Bought plums are delicious as well, but offered ones holds warm emotions like thankfulness and friendship.
I still remember the buckets full of plums from my in-laws own tree that I used to get in time to make the juiciest, tartest pie ever. The rich harvest of old and healthy plum trees in private households means a lot of jam making and baking, but also of sharing with family and friends. Plum trees are seldom found in new home gardens these days either because lands are getting smaller, or because people are getting busier with both partners going to work. Plums in a bucket in front of your doorsteps have surely become something special!
Autumn, a colourful and rich season
There are many recipes for plum cakes and pies, but this one has been my favorite forever. After I had already been surprised by the very moderate sweetness of German desserts that had changed my taste buds forever, I had my first encounter with tartness in a plum pie in my first Autumn in Germany. It was love at first bite!
But not only with plum pies but also with Germany’s Indian Summer. As days get shorter, nature, in exchange, offers a spectacle of colors with various shades of yellow, orange, red, purple and brown. I love this season! I just love autumn leaves cracking under my feet in the woods, the smell of foggy mornings and of raked leaves in my garden, the last warm rays of sun and the site of plums in the market!
Size of pan
For this recipe I use a 32-cm baking pan. As size of pans differs from country to country I would recommend 14-inch/ 36-cm round pan or pie dish. You can also use a 9”x11”sheet instead. Last tip: you might need more plums depending on the size you are using, so have a few more at hand!
Steps in photos
Ingredients
Method
- n the bowl of your stand mixer if using, combine the flour, sugar and salt.
- In a small bowl dissolve the yeast and ½ teaspoon sugar in the milk. Cover with a saucer for 10 minutes, or until it starts to foam.
- Make a small well in the flour mixture and pour in the yeast. Break the egg over the yeast and sprinkle with lemon zest and vanilla. Distribute the soft butter on the edges.
- Using the hook attachment knead on speed 2 until the dough comes together about 5 minutes and becomes smooth and pliable. You might need 1 tablespoon of milk if dough is too dry. Form the dough into a ball and place in a slightly greased bowl. Cover with a clean towel and allow to rest in a warm, quiet place for two hours until double in size.
- Cover the bottom of a 32-cm pie dish with parchment paper. Preheat oven (175°C/350°F).
- Roll out the dough on a slightly floured surface and transfer to the prepared sheet. Grease the surface of the dough with the one tablespoon melted butter and arrange the plums on it.
- Prepare crumb: Mix the flour, sugar and cinnamon in a mixing bowl and gradually add the lukewarm melted butter. Mix with a fork until clumps form. Spread evenly over the plums. Bake on second lower rack for 30 minutes. Remove the pan to the middle rack and bake for another 5 minutes, or until crumb is golden brown. Let cool in the pan and remove to a serving platter. Serve with a dollop of whipped cream.
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