The Perfect Austrian Plum Cake: A Step-By-Step Guide

Austrian plum cake, or Zwetschgenkuchen, is a traditional cake with a yeasted batter. The cake is made by preparing a batter and spreading it in a thin layer on the bottom of a springform pan. Sliced plums are then arranged in concentric circles on top of the batter, and the cake is baked. The cake is known for its beautiful appearance, with the batter rising to embrace the plums as it bakes. The recipe typically includes flour, sugar, baking powder, salt, butter, eggs, and vanilla, and the cake is baked until it is golden brown and a skewer inserted into the centre comes out clean.

Preparing the batter

To prepare the batter for Austrian plum cake, you will need to combine the dry ingredients (flour, 1/2 cup of sugar, baking powder, and salt) in the bowl of a stand mixer. Mix these ingredients briefly, and then, while keeping the mixer running, add the butter one piece at a time. Continue mixing until the flour takes on the consistency of moist sand. This should take about 2-3 minutes.

Next, add the egg, additional egg yolk, and vanilla to the bowl. Beat the mixture at medium-high speed until it is pale and fluffy, which should take about 1 minute. Scrape down the sides of the bowl to ensure that all ingredients are thoroughly mixed.

The batter is now ready to be spread across the bottom of your prepared springform pan using a spatula. It will look like a thin layer, but this is not a tall cake, and it will rise slightly with baking.

Arranging the plums

Once you have prepared your batter, spread it across the bottom of your springform pan. The batter will be thin, but it will rise slightly with baking.

Now, arrange the sliced plums in a pattern of two circles on top of the batter. The cut sides of the plums should face up. You can be quite creative with this part, arranging the plums in a pattern or design of your choosing. The batter is forgiving, so if you need to pull out the slices and rearrange, you can do so without any issues.

Finally, sprinkle the remaining sugar on top of the plums.

Adding sugar

Sugar is added to Austrian plum cake in a few different ways. First, it is combined with the dry ingredients (flour, baking powder, and salt) in the bowl of a stand mixer. The sugar is mixed with these ingredients until the flour takes on the consistency of moist sand. This mixture is then used to create the batter for the cake.

Once the batter is prepared, it is spread in a thin layer on the bottom of a springform pan. Sliced plums are then arranged in concentric circles on top of the batter, with the cut sides of the plums facing up. At this point, a little sugar is sprinkled on top of the plums. This step adds a bit of extra sweetness to the cake and helps to create a beautiful presentation.

If the plums you are using are particularly tart, you can also choose to sprinkle an additional 2 tablespoons of sugar on top of the cake before baking. This will help to balance the tartness of the plums and create a more well-rounded flavour profile.

Finally, after the cake has been baked and removed from the oven, it is allowed to cool on a wire rack for about 30 minutes. During this time, the sugar in the cake will continue to work its magic, helping to create a moist and tender crumb.

Baking the cake

Preheat your oven to 325 degrees F and place the rack on the middle shelf. Prepare a springform pan by lightly spraying it with oil and dusting it with flour, tapping off the excess.

Combine the dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer and mix briefly. With the mixer running, add the butter one piece at a time and continue mixing until the flour resembles moist sand. Add the egg, additional egg yolk, and vanilla to the bowl. Beat the mixture at medium-high speed until it is pale and fluffy, scraping down the sides of the bowl as you go.

Spread the batter across the bottom of the pan using a spatula. The layer will be thin, but the cake will rise slightly during baking. Arrange the sliced plums in a pattern of two concentric circles on top of the batter, with the cut sides facing up. Sprinkle the remaining sugar on top of the cake.

Place the cake in the oven and bake until golden brown and a tester inserted into the centre comes out clean, which should take around 1 hour to 1 hour and 15 minutes.

Cooling the cake

Once the cake is baked, remove it from the oven and allow it to cool in the pan for a few minutes. Then, carefully release the springform pan and transfer the cake to a wire rack to cool completely. This will ensure that the cake cools evenly and prevents it from becoming soggy.

It is important to allow the cake to cool completely before serving or storing. This typically takes about an hour, depending on the room temperature. You can speed up the cooling process by placing the wire rack in a cool, dry place, such as in front of a fan or near an open window.

If you are short on time, you can also place the cake in the refrigerator to cool. However, this may affect the texture of the cake, making it slightly drier. To prevent this, cover the cake loosely with foil or plastic wrap while it cools in the refrigerator.

Once the cake has cooled completely, you can serve it as is or with a dusting of powdered sugar on top. It is best enjoyed fresh, but it can be stored at room temperature for up to two days or in the refrigerator for up to four days.

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