I know it sounds quite ordinary but we are not just talking about just any plum cake. Variations of the German specialty, ‘zwetschgenkuchen’, exist where some versions are made with a shortbread pastry verses a yeast dough, some have streusel – some do not – some are round, other’s are rectangular. One thing for sure is that they all use the plump, sweet, juicy European plums also known as Italian Prune Plums or Empress Plums. This variety is ideal for cooking not only because of their texture but also because their flavor becomes more complex through cooking.
Fruit and yeast-based cakes are a German hallmark with this cake being a perfect example. Its not overly sweet, has a touch of tartness to it, a small hint of cinnamon and that tender yeast dough.
When I was growing up and my mother used Italian Prune Plums in her canning or baking, I just thought it was because they were available at the time. I had no idea that they played such a special part in German baking until I was older.
I realize this is probably not the kind of thing you feel like making on a hot summer day. I suggest putting it on hold for a rainy day because it is well worth the effort. Just to encourage you further, I’ve added an alternate yogurt dough you could use instead of the yeasted one which would speed things up.