{"id":2494,"date":"2026-10-02T10:50:01","date_gmt":"2026-10-02T19:50:01","guid":{"rendered":"https:\/\/la-casa-pacifica.com\/sabines-bakeaway\/zwetschgen-streuselkuchen\/"},"modified":"2026-10-31T12:49:15","modified_gmt":"2026-10-31T21:49:15","slug":"zwetschgen-streuselkuchen","status":"publish","type":"page","link":"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/zwetschgen-streuselkuchen\/","title":{"rendered":"Plum cake with pecans"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><em>Seasonal \u2013 depending on plum season.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Plum cake is one of our absolute favourites. Especially fresh out of the oven and still warm, it often doesn't stand much of a chance with Romed.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">So I was all the more delighted when I actually found plums on one of our holidays. Of course that evening in our Airbnb we immediately had ice cream with stewed plums \u2013 after all, you have to make the most of it when you come across real plums in Mexico.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">And now I can bake plum cake here to my heart's content. What makes me especially happy: it goes down phenomenally well not only with us but with Mexicans too. Apparently plum cake needs no explanation \u2013 you just have to try it.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Instead of crumble, I now top it with toasted pecans \u2013 it hardly gets more Mexican than that.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Zwetschgenkuchen_Pekan_mit_Logo.jpg\" alt=\"Plum sheet cake with toasted pecans, a slice on a plate\" class=\"wp-image-2686\" srcset=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Zwetschgenkuchen_Pekan_mit_Logo.jpg 1024w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Zwetschgenkuchen_Pekan_mit_Logo-300x300.jpg 300w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Zwetschgenkuchen_Pekan_mit_Logo-150x150.jpg 150w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Zwetschgenkuchen_Pekan_mit_Logo-768x768.jpg 768w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Zwetschgenkuchen_Pekan_mit_Logo-12x12.jpg 12w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Batter &amp; Filling<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 g Italian plums or other plums<\/li>\n\n\n\n<li>125 g soft butter<\/li>\n\n\n\n<li>100 g brown sugar<\/li>\n\n\n\n<li>\u00bd vanilla pod, seeds scraped out, or alternatively a little finely grated tonka bean<\/li>\n\n\n\n<li>1 pinch of salt<\/li>\n\n\n\n<li>2\u20133 eggs<\/li>\n\n\n\n<li>180 g flour<\/li>\n\n\n\n<li>1\u00bd tsp baking powder<\/li>\n\n\n\n<li>a little butter for the pan<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pecan topping<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>70 g pecans, coarsely chopped<\/li>\n\n\n\n<li>1 tbsp brown sugar<\/li>\n\n\n\n<li>\u00bd tsp cinnamon<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Method<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>The plums:<\/strong> Wash, pit and quarter the plums. If you use larger plums, I'd take a little less, as they usually release much more juice. If the fruit is already very juicy while pitting, you can let it drain briefly in a sieve until you're ready to top the cake. Grease the 30 \u00d7 30 cm springform pan with butter. Preheat the oven to 180 \u00b0C top and bottom heat.<\/li>\n\n\n\n<li><strong>The batter:<\/strong> Beat the soft butter together with the brown sugar, the scraped vanilla seeds or the finely grated tonka bean and a pinch of salt for about 3\u20135 minutes until nice and fluffy. Add the eggs one at a time and mix in well. Combine the flour and baking powder and then work them into the batter. This is where I switch to a spatula: with a hand mixer the batter is quickly overmixed. If the flour is only folded in briefly and gently, the cake stays nice and light. Spread the batter evenly in the greased pan. Press the prepared plums closely into the batter.<\/li>\n\n\n\n<li><strong>The pecan topping:<\/strong> Mix the brown sugar with the cinnamon and sprinkle it over the plums. Scatter the coarsely chopped pecans evenly over the top.<\/li>\n\n\n\n<li><strong>Baking:<\/strong> Bake the cake in the preheated oven at 180 \u00b0C top and bottom heat for about 35\u201340 minutes. The nuts should smell nicely toasted but not get too dark \u2013 if necessary, cover with baking paper for the last few minutes. Then let it cool. If you like, dust it with a little powdered sugar before serving.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Sabine's Tip<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When baking, I almost always use brown sugar \u2013 with one exception: for a delicate sponge I stick with white sugar. Otherwise I love the caramel-like, slightly fuller flavour that brown sugar brings to cakes and desserts. In this plum cake in particular, it goes wonderfully with the fruit, the cinnamon and the toasted pecans.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">And when it comes to vanilla, my rule is: if you're going to use vanilla, do it properly. Either a real vanilla pod goes in \u2013 or my beloved tonka bean. It gives the cake a very special, wonderfully warm and slightly almond-like note.<\/p>\n\n\n\n<div style=\"margin-top:24px;text-align:center;\">\n<a href=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/09\/zwetschgen-streuselkuchen.pdf\" download style=\"display:inline-block;background:#1B6770;color:#F6EEDF;padding:12px 26px;border-radius:6px;text-decoration:none;font-weight:600;letter-spacing:0.02em;\">Download recipe as PDF<\/a>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/\">\u2190 Back to Sabines Bakeaway \u2013 all recipes, prices and ordering<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Saisonal verf\u00fcgbar \u2013 je nach Zwetschken-Saison. Zwetschkenkuchen geh\u00f6rt zu unseren absoluten Lieblingen. Vor allem frisch aus dem Ofen hat er bei Romed allerdings noch lauwarm oft wirklich schlechte \u00dcberlebenschancen. Umso gr\u00f6\u00dfer war meine Freude, als ich bei einem unserer Urlaube tats\u00e4chlich Zwetschken entdeckte. Nat\u00fcrlich gab es am Abend in unserem Airbnb sofort Eis mit Zwetschkenr\u00f6ster &#8230; <a title=\"Plum cake with pecans\" class=\"read-more\" href=\"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/zwetschgen-streuselkuchen\/\" aria-label=\"Read more about Zwetschkenkuchen mit Pekann\u00fcssen\">Read more<\/a><\/p>","protected":false},"author":1,"featured_media":2686,"parent":973,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":{"facebook_38049418078005200_1282801334912044":""},"rop_publish_now_history":[],"rop_publish_now_status":"pending","_glsr_average":0,"_glsr_ranking":0,"_glsr_reviews":0,"footnotes":""},"class_list":["post-2494","page","type-page","status-publish","has-post-thumbnail"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Zwetschkenkuchen mit Pekann\u00fcssen<\/title>\n<meta name=\"description\" content=\"Ein saftiger R\u00fchrteig, dicht belegt mit reifen Zwetschken und gekr\u00f6nt von ger\u00f6steten Pekann\u00fcssen. 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