Schöberl

Schöberl is a traditional Austrian pastry, often described as a type of plum cake or plum tart. It is particularly popular in the region of Styria, where plums, or "Zwetschken" in Austrian German, are abundant. The cake typically features a yeasted dough base, sometimes enriched with butter or eggs, which is then topped with a generous layer of halved or quartered plums. These plums are often sprinkled with sugar and cinnamon before baking, which caramelizes and creates a delicious sweet and slightly tart flavor.

The preparation of Schöberl can vary from household to household, with some recipes including a streusel topping made of flour, sugar, and butter, adding a crunchy texture to the soft dough and juicy fruit. Other versions might incorporate a simple glaze or a dusting of powdered sugar after baking. It is commonly enjoyed as a dessert or a Kaffee und Kuchen (coffee and cake) treat, often served with a dollop of whipped cream or vanilla sauce. The seasonality of the plums means Schöberl is most commonly found in late summer and autumn, making it a beloved seasonal delicacy.