Zwetschgendatschi – German plum cake with yeast dough delicious fine bake yourself, recipe from Bavaria

Zwetschgendatschi Rezept Bild

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The Zwetschgendatschi- German Plum Cake is coming to the table today. I found the original recipe of my grandmother and bring you original Bavarian cake on the coffee table. Of course I have simplified and modified the preparation a little bit. After all, I want it to be exciting!

The dachi also works with plums, but plums are more original 🙂 Here you can find the step by step instructions with many photos. Have fun baking and good luck!

Pflaumenkuchen Rezept Bild
My plum cake with sponge dough I show you elsewhere! © Food photographer Thomas Sixt

1. The bavarian story of the Datschi

The plum cake with yeast dough was a favorite of my grandmother. When the plums were ripe in the garden, we children were always warned by grandma. Whole swarms of wasps would gather around the tree and we had to be very careful not to get stung.

My grandfather always preferred to take the fruits from the tree earlier, he also had a real sense for when the blue fruits were just ripe.

The fruits were then always first roughly washed in the rainwater barrel. Afterwards in the kitchen again. After the dry rubbing the plums were ready to eat.

Grandpa has always prepared the yeast dough in the morning. The dough could then rise at the kitchen window, in a warm place all morning and develop its delicious taste.

Yeast dough for Zwetschgendatschi: Let the dough rise for 3 hours, that is the whole secret for the original cake.

Baking recommendation by chef Thomas Sixt

Below you will find some more pictures for your backinspiration…

Hefeteig süß zubereiten
The yeast dough works better if you add the ingredients room warm and the milk lukewarm. The yeast gnocchi are quickly activated by the flour and sugar and add volume to the dough. © Thomas Sixt Food photographer
Hefeteig aufgegangen
Matured and risen yeast dough in a bowl. Cover the bowl with a damp cloth.
Zwetschgen waschen
Wash the plums under cold running water and then rub dry!
Zwetschgen halbieren
Cut the plums in half and remove the seeds.
Cut the plums into thin slices.

2. Prepare crumbles

The crumbles belong to this cake like the wheat beer belongs to Bavaria. My grandmother always prepared the crumbles from cold butter.

The coating will then become coarser and firmer. The preparation was always grated on the pasta board and then chilled again before serving.

Cold butter makes coarse crumbles, soft butter makes fine crumbles

Baking tip from cook Thomas Sixt
streusel für kuchen zubereiten
Crumbles are made of butter, flour and sugar. Hot or cold butter determines the later consistency.
Datschi mit Streusel
The raw plum cake looks like this with me.

3. Recipe Zwetschgendatschi German Plum Cake with yeast dough

Zwetschgendatschi Rezept Bild
Print Recipe
5 from 26 votes
Zwetschgendatschi German Plum Cake with Yeast Dough
A baking recipe for Bavarian plum cake photographed and written down by professional chef Thomas Sixt.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Cake
Cuisine: Bavarian Recipes, German Recipes
Keyword: glutenfree
Servings: 8
Calories: 363kcal
Author: Thomas Sixt
  • 400 g Flour Typ 405 oder 505
  • 30 g fresh yeast or 1 sachet dry yeast
  • 60 g Sugar I take brown cane sugar
  • 1 Package Vanilla sugar
  • 180 ml lukewarm milk
  • 80 g soft butter
  • 1 piece Egg medium size
  • 1 pinch Salt
  • 1 piece Lemon
  • 1000 g Plums I have used organic plums!
  • 150 g Flour I use gluten-free flour
  • 70 g Sugar I use brown sugar
  • 1 Package Vanilla sugar
  • 75 g Butter Ich verwende weiche Butter
Dekoration und Beigaben
  • 1 Mugs Whipped cream
Prepare yeast dough
  • Sieve the flour into a bowl and form a hollow. Pour the lukewarm milk into the hollow and crumble the yeast into it. Add the softened butter on the side.
    Hefeteig anrühren
  • Add the eggs, sugar and salt and mix.
    Hefeteig süß zubereiten
  • Knead the dough ingredients with a mixer and dough hook.
    Hefeteig verrühren
  • Stir until a smooth dough is formed, which beats bubbles and comes away easily from the bowl wall.
    Hefeteig glatt kneten
  • Let the dough rise for a good 15-45 minutes covered with a cloth in a warm place until the dough has visibly increased.
    Hefeteig gehen lassen
  • Further process the risen yeast dough in the bakery
    Hefeteig aufgegangen
Preparing the flooring
  • Wash the plums and rub dry.
    Zwetschgen waschen
  • Cut the plums in half and remove the core.
    Zwetschgen halbieren
  • Cut the plum halves into thin slices. Preheat the oven with 175-200° C.
Prepare crumbles
  • Sift the flour into a bowl, add sugar and vanilla sugar and the cold or warm butter. Stir with your hands or with the kneading hooks and make crumbles of the desired consistency, fine or coarse. Put the crumbles in the refrigerator.
    streusel für kuchen zubereiten
Cover and bake cake
  • Roll out the yeast dough with some flour. 5-6 mm dough thickness has proved to be a good choice. You can lay out a whole, buttered baking tray with the dough or prepare rectangular cakes. Put the prepared plum wedges on the narrowly laid out dough. You can now let the raw yeast dough cake rise again, this would create even more dough volume.
    Zwetschgendatschi mit frischen Zwetschen
  • Then spread the crumbles on the fruit and bake in the oven at 175°C top and bottom heat for 35-40 minutes. Test with the needle sample if the cake is ready. My grandmother baked the cake again only at the bottom heat, inserted in the lowest shelf, to get the caramel base.
    Datschi mit Streusel
  • Remove the cake from the oven and let it cool lukewarm, then serve with freshly whipped cream.
    Zwetschgendatschi Rezept Bild
My tip:
I additionally garnish the cake with some rum marmalade in the open areas where there is no crumble. This is an optional tip: Mix 1 tbsp. apricot jam with 1 tsp. rum and apply carefully with a brush. This brings great taste and shine to the cake!

4. Calories and nutritional values

Nutrition Facts
Zwetschgendatschi German Plum Cake with Yeast Dough
Amount Per Serving
Calories 363 Calories from Fat 963
% Daily Value*
Fat 107g165%
Saturated Fat 15g94%
Trans Fat 0.003g
Polyunsaturated Fat 14g
Monounsaturated Fat 73g
Cholesterol 18mg6%
Sodium 958mg42%
Potassium 1119mg32%
Carbohydrates 214g71%
Fiber 13g54%
Sugar 8g9%
Protein 63g126%
* Percent Daily Values are based on a 2000 calorie diet.

5. More ideas for baking

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!