When it comes to baking, simplicity and speed are often what home bakers crave, especially for those days when the sweet tooth strikes unexpectedly. Enter the Zwetschgen Streuselkuchen vom Blech, a German classic that brings the tartness of plums together with a buttery, crumbly streusel topping. And with a preparation time of just 10 minutes, this recipe is sure to become a household favorite.
The Zwetschgen Streuselkuchen, or plum crumble cake as it’s known in English, is a traditional dessert that combines the rich flavors of plums with a sweet, crisp topping. This variation, baked directly on a sheet pan (or ‘Blech’), is particularly popular because it maximizes the crunchy surface area of the streusel, offering the perfect texture contrast with the soft, juicy plums beneath.
To start, gather your ingredients. For the cake base, you’ll need flour, sugar, baking powder, vanilla extract, butter, and eggs. For the topping, a simple combination of flour, sugar, and butter will create that irresistible crumble. And, of course, the star of the show: fresh, ripe Zwetschgen, or European plums, which are known for their deep purple skin and yellow-green flesh.
Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit) to ensure it’s ready for quick action as soon as your cake is assembled. While the oven heats up, you can set to work on making the cake base. Simply mix the flour, sugar, baking powder, and vanilla in a large bowl. Cut in the butter until the mixture resembles coarse crumbs. Then stir in the eggs until you have a smooth batter. Pour this mixture onto a prepared baking sheet lined with parchment paper, spreading it evenly across the surface.
Next comes the fruit layer. Slice your plums into halves or quarters, removing the pits, and arrange them over the cake base. You can choose to lay them in rows or scatter them haphazardly for a more rustic appearance. The key is to ensure that each bite of cake will contain a perfectly tender piece of plum.
The final touch is the streusel topping. In a separate bowl, combine more flour and sugar, and then cut in cold butter until the mixture forms small, pea-sized crumbs. Generously sprinkle this over the plums, completely covering them to maximize the crumbly goodness.
Your prep work is done! Slide the baking sheet into the preheated oven and let it bake for around 10 minutes. The short baking time is possible because the thin layer of batter combined with the small pieces of streusel ensures quick cooking, while the exposed plums become beautifully tender and slightly caramelized.
Once baked, remove from the oven and allow the cake to cool slightly before serving. The delicious aromas of warm plums and buttery crumble will surely entice anyone nearby. Cut the cake into squares or rectangles and serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
The beauty of Zwetschgen Streuselkuchen vom Blech lies not only in its swift preparation and baking time but also in its versatility. Apart from being a delightful coffee-time treat, it can easily double as a charming dessert for a dinner party. You can also experiment with other fruits like apples or berries if plums aren’t available, adjusting the sugar in the topping to suit the natural sweetness of the fruit you choose.
This plum cake is also a wonderful representation of rustic European baking—unpretentious, flavorful, and steeped in tradition. Each bite is a reminder of the comfort and warmth that a simple homemade dessert can bring.
In conclusion, if you’re looking for a dessert that can be whipped up in no time and doesn’t skimp on flavor, the Zwetschgen Streuselkuchen vom Blech is a perfect choice. Whether you’re an experienced baker or a beginner looking to impress guests with a quick and impressive treat, this recipe is guaranteed to be a success. Celebrate the essence of fall with this delightful cake, savoring the rich heritage and flavors it offers.