Eat like a German - German Recipe:
Augsburger Zwetschgendatschi

Augsburger Zwetschgendatschi
[ source: Flickr]

Serves: 8 servings

Prep time:
Cook time:
Total time:

Augsburger Zwetschgendatschi (plum cake) is known as a summer cake and is referred to in the various regions of Germany, Austria and Switzerland.

The city of Augsburg lays claim to having invented Zwetschgendatschi. It is regarded as a culinary specialty of the city and. It is so much a symbol of the city that the Zwetschgendatschi appears in the Augsburg coat of arms.

In Pfalz and Saarland, one usually eats the cake with soup.

[ source: wikipedia ]



  • 4 cups all-purpose flour
  • 1/2 cup unsalted butter (1 stick)
  • 1 egg
  • 1/4 cup sugar
  • 1 tablespoon sugar
  • 1/4 ounce active dry yeast (1 package)
  • 1/4 teaspoon salt
  • 1 cup milk, lukewarm

Crumb Topping (optional)

  • 1 cup unsalted butter, cut into tiny cubes
  • 1 cup sugar
  • 2-3 tablespoons sugar with a teaspoon vanilla (or 1 package Vanilla Sugar )
  • 1 1/2-2 1/2 cups flour

Additional Ingredients

  • 2 lbs plums (Italian Prune Plums)
  • 2-3 teaspoons sugar
  • whipped cream, for garnish (optional)


Preheat oven to 350°F (175°C).

In a small bowl, combine the yeast and half of the milk. Mix in 2 tablespoons of the flour and 1 teaspoon of the sugar. Allow this mixture to sit in a warm place for 1 hour.

Combine remaining dough ingredients then add in the yeast mixture. Mix until a smooth dough forms, then knead by hand. Allow dough to sit in a warm place until double in volume.

Grease a baking sheet. Roll out dough to fit the size of the baking sheet. Transfer dough to baking sheet.

Wash plums and remove any stems. Slice each in half and remove stones. Arrange plum halves evenly on the dough - plums should not be lying down, instead they should be standing stem-side up. Sprinkle plums with sugar.

Crumbs are optional. If you choose to add them, prepare the crumbs by mixing the butter, vanilla sugar, and sugar. Gradually work in flour until mixture becomes dry and crumbly. Sprinkle crumbs over dough, distributing them evenly.

Allow cake to sit and rise for another 30 minutes.

Bake cake for around 30-40 minutes or until crumbs and crust become golden brown.

Remove cake from oven and allow to cool completely.

Serve at room temperature, with a dollop of whipped cream.

This german recipe has been written and shared by Ilona Yagyagan. If you would also like to share a tasty german recipe, simply send us an email or post it on Facebook. We will review it and if accepted publish your here here in this Eat like a German recipe collection.

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