It is said that this cake originated in the German town of Augsburg. The local name for this kind of cake is "datschi," but you can pretty much call any fruit cake with a yeast bottom a datschi. However, the plum version, "zwetschgendatschi," is the most common. It's a delightful yeasted cake covered with rosy red plum slices and a crumbly, nutty topping. Perfect while stone fruits are in season!
Bavarian Plum Cake (or ‘Zwetschgendatschi’) [Vegan]
- 2 cups spelt wholemeal flour
- 1 1/4 cup soy milk, warmed
- 1/2 yeast cube
- 1/4 cup raw sugar
- 1/4 cup vegan butter, room temperature
- 1/4 teaspoon vanilla
- 1 pinch of salt
- 6 cups sliced plums
- 7 tablespoons flour
- 3 tablespoons almonds, grounded
- 5 tablespoons vegan butter
- 3 tablespoons raw sugar
- 1 teaspoon cinnamon
- Add the flour to a big bowl, then the warmed soy milk as well as the yeast. Knead everything until smooth, then let it sit for 15 minutes.
- Add the sugar, butter, vanilla and salt and whisk the dough with a wooden spoon or dough hooks. At a warm place let it rise for at least 30 minutes.
- First wash the plums, then cut them in half and remove the stone.
- Prepare the crumble by combining all the ingredients. Use your hands; the crumble should be the texture of chunky wet sand.
- On a floured working space, roll out the dough into a rectangle, top it first with the plums, then sprinkle it with the crumble.
- Bake at 375°F for 35-45 minutes. If you prefer a crispy crumble, increase the heat to 430°F for the last 10 minutes.
- Enjoy plain or with some vegan ice cream or whipped cream.