Zwetschgenkuchen or Pflaumenkuchen is a German sheet cake involving yeast or shortcrust dough that’s thinly spread onto a baking sheet and covered with pitted Zwetschgen aka Pflaumen. It’s a popular cake when plums are in season. In Hessen, Rheinland-Pfalz, Saarland and the Mosel region, it is known as “Quetschekuche”; in Bayern and Baden-Württemberg it’s called “Zwetschgendatschi”; in the Rheinland and the Eifel it’s “Prummetaat”. Although it is commonly seen with Streusel (a crumbly mix of butter, sugar & flour) and served with whipped cream, the original recipe serves it plain without toppings. The people of Augsburg claim to have invented it – it’s the city’s signature dish. Due to this cake, the city is nicknamed “Datschiburg”. In the Palatinate and Rhenish Hesse it is eaten with potato soup or vegetable soup as a main dish for lunch. In contrast, the people in Saarland eat it with bean soup and call the dish “Bibbelschesbohnesup un Quetschekuche”. The cake is only slightly sweet.