Zwetschgenkuchen Plum Tray Bake
A soft yeast base topped with rows of juicy baked plums and cinnamon sugar, the taste of a German late summer.
- Time1 hr 45
- LevelMedium
- Costabout £0.43 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, sugar and salt. Add the milk, melted butter and egg and knead for 8 minutes until smooth and elastic.
8 min - 2
Cover and leave in a warm place for 1 hour, until doubled.
60 min - 3
Heat the oven to 200°C (180°C fan). Grease a 23 by 33 cm baking tin. Roll out or press the dough to fill the tin, building up a small rim.
- 4
Scatter the semolina over the dough to soak up the plum juice. Arrange the plum halves cut side up in tight overlapping rows.
- 5
Mix the topping sugar and cinnamon and sprinkle over the plums. Leave to rest for 15 minutes.
15 min - 6
Bake for 35 minutes until the edges are golden and the plums are soft and bubbling.
35 min - 7
Brush the warm jam over the plums for a shine. Cool in the tin and cut into squares. It is lovely with whipped cream.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
