Bavarian Plum Cake

Bavarian Plum Cake or ‘Zwetschgendatschi’


In a land far far away exists a place called apple village, where the grass is greener, the sun shines bright and golden and the water is crystal clear. Next to a lake stands an old but sturdy house, almost completely covered with ivy and roses. Many years ago a small girl with fair hair used to roam the garden, swim in the lake and devour one book after another lying in the grass. This sounds like a fairytale but all of this really happened. You probably already guessed it right: this girl is all grown up now, writes a blog and rarely has the time to visit this magical place anymore. I am lucky that my grandpa many years ago decided to buy a house in a small village next to a lake where I grew up on weekends and during holidays. It is there that I fell in love with all kinds of animals and learned to appreciate nature.

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Now I’m lucky if I can manage to drive there a few times a year. Gladly I did so about a month ago when the branches of the plum trees were hanging low with weight. Together with my grandma I picked myself a big basket, already having sweet and juicy plum cake in mind. The local name for this kind of cake is ‘Datschi’. You can pretty much call any fruit cake with a yeast bottom a datschi, but the plum version ‘Zwetschgendatschi’ is the most common one. It is said that it originated from Augsburg, a city not far away from my hometown Munich. With absolute certainty it is a bavarian speciality, since the word datschi is heavily burdened with bavarian accent and can be rougly translated into squashing or squezzing. However this plum cake is a delicious and satisfying late summer treat. Hurry up before plum season is over!


Bavarian Plum Cake

Serves: 1 baking tray
Prep time
60 mins
Cook time
40 mins
Total time
100 mins

For the dough:
500g spelt wholemeal flour
300 ml soy milk, warmed

1/2 yeast cube
60 g raw sugar
50 g vegan butter, room temperature
1/4 teaspoon vanilla
1 pinch of salt

For the topping:
1,5 kg plums

For the crumbles:
100 g flour
50 g almonds, grounded
70 g vegan butter
50 g raw sugar
1 teaspoon cinnamon

1. For the dough add the flour to a big bowl, then the warmed soy milk as well as the yeast. Knead everything until smooth, then let it sit for 15 minutes.

2. Add the sugar, butter, vanilla and salt and whisk the dough with a wooden spoon or dough hooks. At a warm place let it rise for at least 30 minutes.

3. In the meantime prepare the plums. First wash them, then cut them in half and remove the stone.

4. Prepare the crumble by combining all the ingredients. Use your hands to combine in it into chunks.

5. On a floured working space roll out the dough into a rectangle, top it first with the plums, then sprinkle it with the crumble.

6. Bake at 190°C for 35-45 minutes. If you prefer crispy crumble increase the heat to 220°C for the last 10 minutes.

7. Enjoy plain or with some icecream or whipped cream.



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