Zwetschgenkuchen

Zwetschgenkuchen, also called Zwetschgendatschi in parts of Austria and southern Germany, is a traditional plum cake common in German-speaking regions. The name comes from the Zwetschge, a blue-purple plum variety; the suffix kuchen denotes cake. The dish is widely associated with family gatherings, bakery shelves, and seasonal celebrations.

The cake is usually made on a flat sheet. The base may be a yeasted dough (Hefeteig) or a shortcrust (Mürbteig). The dough is rolled or pressed to a thin, even layer and topped with halved, pitted plums arranged in rings or in a single layer. Some recipes add a little sugar, lemon zest, or vanilla to the dough or a light glaze to the fruit.

Many versions are finished with a streusel crumb or a light coating of butter, sugar, and cinnamon. Some bakers brush the fruit with melted butter or glaze with apricot jam to give shine. The cake is usually served warm, sometimes with vanilla sauce or whipped cream.

Widely associated with Austria and Bavaria, Zwetschgendatschi is also common in other parts of southern Germany and in Switzerland. Plums vary by region; varieties with firm flesh are preferred to hold shape during baking. The cake is a seasonal specialty, typically prepared in late summer through autumn when plums are in harvest.

Etymology notes: Zwetschge is the standard German term for plum; Datschi is a dialect word for a sheet cake topped with fruit, especially in Bavaria and Austria.