Zwetschgenkuchen

Zwetschgenkuchen, Pflaumenkuchen (German: [ˈp͡flaʊ̯mənˌkuːxn̩] ^ⓘ), Zwetschgendatschi (southern Bavaria) or Zwetschgenplootz (Franconia) is a sheet cake made from yeast dough, shortcrust dough, or cake batter that is thinly spread onto a baking sheet and covered with pitted zwetschgen plums (also called Italian plums) before being baked.

It is popular cake for both home bakers and commercial bakeries when plums come into season at the end of the summer. Usually and traditionally made with a yeast dough, the plums normally cover the dough completely, or very nearly so. It is not a particularly sweet dish. It is common to bake it with streusel (a crumbly mixture of butter, sugar and flour), although the original recipe serves it plain without any toppings. Modern versions may also use shortcrust dough instead of the traditional yeast dough.