Skip to main content

Zwetschgenkuchen (German Plum Cake)

German Plum Cake

So what is Zwetschgenkuchen? And how do you pronounce it? I never say it right, but I guess you would say tsvetch-gen-kuchen. If you really can’t say it, just call it a plum cake, or a plum kuchen. Basically, it is the #1 dish that my father-in-law asks me to bake for him when I come over. Everyone else is allowed to have some…if they can get to it before it’s all eaten up! It is a traditional German plum cake that my husbands family grew up eating and it makes me feel so happy to make it for them now. I may not be German, but I married in to a very traditional Jewish-German family with a lot of wonderful traditions, and eating is one of them! I encourage you to try it for your family!

  • Duration
  • Cook Time
  • Prep Time
  • 10-12 ServingsServings


  • 1/2 cup margarine room temperature
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract I use Disaronno
  • 1 large bag of purple Italian plums cut in to wedges
  • 1/2 cup sugar
  • 1 teaspoon cinnamon


1. This is such a simple recipe and the flavor is huge! Start by mixing the margarine and 1/2 cup of sugar. Add the eggs and mix again. Separately, mix together the flour, baking powder, salt and almond extract.

2. Add the flour mixture to the margarine mixture.

3. Prepared a pan with cooking spray and pour the thick batter in. Spread it out to make it even. I think you can really use any size pan, to be honest. The larger the pan, the thinner the cake will be. I prefer a thinner cake so I went with a larger pan. You do what you think will taste the best for you.

4. Slice the plums, removing the pit in the process.

5. This is where you can have a lot of fun and even get the kids involved! Layered the plum wedges on top of the batter in a pretty pattern. You can use whatever pattern you want, or no pattern at all.

6. Mix together the sugar and cinnamon and sprinkle it over the plums.

7. Baked the cake at 375 degrees for 45 minutes and it's ready to eat!

I actually prefer the kuchen room temperature, but it is delicious however you want to eat it! You can try other fruits as well, although I don’t know what you would call them in German.