I call a lot of cakes “my favourite”. However, if I had to chose one, just one cake, then it would be this traditional German Zwetschgendatschi. This cake is traditionally made with damsons, but plums work as well. The cinnamon in the crumbles gives the whole cake a little bit more of an autumn feeling.
- A rolling pin
- Following ingredients
350 g flour
21 g fresh yeast OR 1 sachet of dry yeast
125 ml almond milk (warm)
50 g sugar
50 g margarine (vegan)
700 g damsons or plums
160 g flour
120 g margarine (vegan)
70 g sugar
1 – 2 teaspoons of cinnamon (or more, because – let’s be honest – you can’t really overdo cinnamon in autumn)
- Crumble the yeast into a bowl and mix it together with flour and sugar.
- Warm up the almond milk in a pot or in the microwave.
- Add the warm milk to the flour, mix well and then add the margarine.
- Once everything is combined well, the mixture should no longer be sticky. If it still is, add a little more flour.
- Leave the dough to rise in a bowl for at least 1 hour.
- Meanwhile you can prepare the fruit: Cut the damsons in quarters and remove the pit. If you are using plums to make my cake, I would recommend cutting them into sixths as they are larger.
- In order to make the crumbles, mix together all ingredients. Once crumbles have formed, stop mixing. Don’t overmix, because that will leave you with a lump of dough which you will have to tear apart again.
Preheat the oven to 200°C.
- After the yeast dough has been left to rise for at least one hour, you can roll it out on a baking tray lined with parchment paper. Place the plums on top with the skin facing towards the yeast dough.
- Last but not least, evenly distribute the crumbles on top of the cake.
- Bake the cake for 30 minutes at 200°C.