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Zwetschgen-blootz mit Anis (German plum cake with anise)

Rich dough with yeast or shortcrust pastry? Topped with streusel or cinnamon? This german cake can have different names and characteristics depending on what part of the south of Germany you are. If you are in Franconia, you might get a Blootz but in the rest of Bavaria you might get a Daschi.

But you know what? After researching different versions of this cake, I decided to go with a combination that works for me. A rich dough on the base and a layer of plums topped with cinnamon and aniseed streusel. I really like anise flavor and it goes really well with the plums, for this reason I also soaked the plums with some Ouzo before laying them on the cake, but with the aniseed on the streusel should be enough to get a hint of anise!

German plum cake


  • Rich dough
    • 500g all purpose flour
    • 50g granulated sugar
    • 50g room temperature unsalted butter
    • 21g dry yeast
    • 2 eggs
    • 250ml warm milk
  • Cover
    • 1.3kg plums
    • 1 tsp Ouzo (optional)
  • Streusel
    • 100g all purpose flour
    • 50g granulated sugar
    • 50g cold unsalted butter
    • 1 tsp aniseed


  1. Activating the yeast. Warm a bit the milk (250ml) and combine in a bowl with the sugar (50g) and dry yeast (21g = 3 small packets). Add half of the all purpose flour (250g) and mix until combined. Cover and leave to proof in a warm place until it doubles size (about 20 minutes).
  2. Rich dough. Once the yeast mix has doubled in size, add the rest of the flour (250g), 2 eggs and 50g unsalted butter at room temperature. Knead in a mixer until you get a smooth dough that does not stick to the sides of the bowl anymore. Cover and leave to proof until it doubles size again (might take up to 1 hour).
  3. Preparing the plums. Cut open each plum in half to remove the seed and then each half in two more pieces (four total pieces per plum) and reserve in a bowl. As optional I added two tablespoons Ouzo to the bowl and made sure all plums get soaked in it.
  4. Preparing the streusel. Add 100g all purpose flour, 50g granulated sugar and 1 teaspoon aniseed in a bowl and mix until combined. Add 50g diced cold unsalted butter and combine with the dry ingredients, rubbing it in your fingers until you start getting small chunks of dough. It’s important to keep the butter cold and not over mix.
  5. Preheat the oven at 200ºC (~390ºF).
  6. Building the cake. Grease a baking sheet (17.88″ x 12.88″ / 45cm x 32cm) with some butter and roll the dough (it should be enough to cover the whole sheet). Place the plums on top of the dough (I had enough with 1.3kg /2.87lbs, but you can add more if you want) and sprinkle with the streusel.
  7. Bake for 30-40 minutes until the streusel are golden and the dough is done.


  • Serving size 1 piece (200g) | Calories 375 kcal
  • Fat 9.17g | Carbs 65.25g | Protein 8.63g
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