The one thing that would always get me super excited as a kid, was the smell of my Oma's Zwetchgenkuchen baking in the oven. Spending almost every summer in Germany, I quickly grew accustomed to their daily coffee break ritual, where cakes and pastries were always served. The best sweets were of course, homemade.
Thought to have originated in the town of Augsburg, Germany, today, Zwetchgenkuchen can be found in all regions of the country. Our absolute favourite (aside from Oma's of course), was found in a small bakery in the main square of Ludwigsburg.
Traditional Zwetchgenkuchen is made from Italian plums, which are also known as prune plums or empress plums. These are smaller, and a little more tart than regular plums. Unfortunately, you can only find Italian plums from the end of August until early October.
Look for plums that are firm but not hard, and deep purple in colour. You can also allow them to further ripen in the refrigerator if need be.
There are many variations of Zwetchgenkuchen. Some versions use yeast to make a more bread-like crust. Oma's is more like a thin-crust pizza. If you want a slightly thicker crust, you could easily just use a smaller pan to bake the kuchen on.
Last Updated 15 October 2022