After seeing this NPR story on Zwetschgendatschi (Bavarian plum cake), I decided that I wanted to try my hand at it. I was going to make the recipe featured in the story but my husband asked that I try and make his mother’s version.  She sent me the recipe and I made a few little tweaks, I couldn’t get the right plums. Her recipe calls for Italian Prune Plums, but red plums were all that were available in my area.

Overall I think it turned out quite well.  I was surprised at how fast it all came together.

Zwetschgendatschi  |

This recipe is for an 8 1/2 inch diameter pie pan or spring-form cake pan.


1/3 cup of butter cut into small pieces

1/3 cup of sugar

1 egg

1 teaspoon of vanilla extract

2 pounds of Italian Prune plums

1 1/2 teaspoon baking powder

1 – 1 1/2 cup of flour


Cream eggs and sugar & add vanilla. Mix in 1 cup of the flour and baking powder. Using your hands add in the butter and form a soft ball.  If the dough seems too wet, add some flour.  You want a ball of dough that holds together without crumbling but isn’t sticky.

IMG_9079-1Pat down the dough in the bottom of your pie/cake pan. I sliced my plums in quarters and arranged them in a circle on the dough, but everyone seems to do it a little differently.  I also somehow ended up with one plum that was yellow on the inside and so I used that one in the center, a happy accident.

Bake in at 400 degrees Fahrenheit for 30 minutes. The recipe can also be used for peaches, apricots and apples.

Zwetschgendatschi |


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Hi I'm Terri

Welcome to my blog! I'm an architect living and working in Los Angeles. I write about architecture, design and food and miscellaneous other things.