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Vollwert Zwetschgenkuchen - 100% Whole Wheat Plum Cake with Streusel

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Whole Wheat Zwetschgenkuchen

Whole Wheat Zwetschgenkuchen

J.McGavin

Looking for a way to improve the nutritional value of your baked goods? Try a whole wheat plum cake with streusel instead of the traditional white flour yeast dough. This dough takes a little longer to put together but the results are really worth it. Instructions for plum cake made with white flour are at the bottom of the page.

Makes one sheet cake in a 12 inch x 17 inch jelly roll pan.

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Prep Time: 1 minute

Cook Time: 50 minutes

Total Time: 51 minutes

Yield: 11 x 15 inch sheet cake

Ingredients:

  • Dough:
  • 4 c. whole wheat white flour, divided
  • 1 tsp. salt, divided
  • 1 3/8 c. buttermilk
  • 2 1/2 tsp. instant yeast, divided
  • 1 egg
  • 1/4 c. honey or agave nectar
  • 1/4 c. butter
  • Filling:
  • 3 - 4 lb. Italian plums or Zwetschgen
  • Streusel:
  • 1/2 c. butter
  • 1/2 c. date sugar
  • 1 c. brown rice flour
  • 1 package powdered Stevia (optional)

Preparation:

Make Yeast Dough for Cake

You will need to make 2 doughs about 4-8 hours before assembling and baking the cake (the longer, the better).

Dough 1: Mix 1 3/4 cup flour with 1/2 teaspoon salt and 3/4 cup buttermilk until it forms a ball. Wrap in plastic wrap and set aside for 4 - 8 hours.

Dough 2: Mix 1 3/4 cup flour with 1/4 teaspoon instant yeast (the kind for bread machines), 5/8 cup buttermilk and egg until the dough forms a ball. Sprinkle one teaspoon of water over it or use your wet hands to knead for a couple of minutes. Let rest 5 minutes, then knead again for a minute. Form into a ball, place in a bowl, cover with plastic and let rest for 4-8 hours. If you are concerned about the egg, place the dough in the refrigerator and take out 1 hour before you use.

Final dough: Break the two dough balls into chunks and place in a mixing bowl. Sprinkle with 8 tablespoons flour. Add 2 1/4 teaspoon yeast, honey and butter. Mix until a smooth dough is formed, adding a little water or a little flour to create a soft, slightly sticky dough.

Knead in a stand mixer or on a lightly floured work surface for several minutes. Let it rest and relax a few minutes, then give it another short knead. Place in a greased bowl and let it rise while you de-stone the plums and make the streusel.

Assemble Cake

To make the streusel, mix the butter, sugar, Stevia (optional) and flour together in a bowl until crumbly, using your fingertips . (You may double the amount of streusel for the cake, if you wish).

Grease a jelly roll pan and sprinkle with a little cornmeal.

Roll dough out into rectangle and place in pan. Push the dough into the corners and edges to form a lip.

Place the cut plums (cut through part way to de-stone, then spread out in a butterfly shape) in overlapping rows on top of the dough. Sprinkle with streusel.

Bake at 350°F for about 50 minutes, or until dough is baked through and plums are soft.

Serve warm or cold with whipped cream. This cake freezes well. Crisp up in oven after thawing.

Note: While this method of preparing dough seems a little awkward, it's the only method I've found in home-baking that gives whole wheat flour extensibility and elasticity of a 50%/50% mix (white/whole wheat). For more information, read Peter Reinhart's Whole Grain Breads.

Original German Zwetschgenkuchen

Using the dough from Egg Custard Cake and the streusel from Quark Streusel Cake, assemble and bake the cake as per the above instructions. Use 3-4 lb. of Zwetschgen or Italian plums.

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