German Plum Cake
This German Plum Cake with buttery streusel topping is the perfect cake to bake with fresh summer fruit! It’s a tender coffee cake that’s easily made from scratch and will surely be a hit!!
This updated recipe was first published on April 20, 2017.
Why you’ll love this recipe
There are a few varieties of German Plum cakes. Some are made with yeast dough, others are made with shortcrust pastry, and some, like this one, are made with cake batter. The streusel topping is optional but adds extra deliciousness!!
While plum season is in full swing, it’s time to make this wonderful cake. It’s hard to beat this cake with its topping of juicy plums and buttery streusel.
German plum cake is perfect for brunch or dessert, topped with homemade mascarpone cream, cream, or vanilla mascarpone ice cream.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredient notes
Here’s what you’ll need to make the easiest but also delicious German Plum cake.
- Plums – all varieties work here, but ensure they aren’t too ripe, or they’ll be mushy. Traditionally, Italian plums (my fave!) are used, but I haven’t found those in years. Dark red plums look like jewels nestled in the cake, but yellow plums are delicate and light;
- Lemon zest – the zing and freshness pair perfectly with the sweet tang of fresh plums and is so delicious in baking recipes!! Check out these recipes to see how good it is -> Lemon Yogurt Cake, Crostata di Marmellata, and Strawberry Crostata.
- Ground cinnamon – This is used in the streusel topping and is easily available in grocery stores. For the best aroma and flavor, replace ground cinnamon if you haven’t used it in 2 years.
- Plus the usual ingredients you’ll find in cake batters – Plain all-purpose flour, baking powder, unsalted butter, sugar, egg, milk, and salt.
Instructions
Using a handheld electric mixer makes this cake easy. However, if you don’t mind a bit of manual work, you could use a wooden spoon to beat the butter and sugar!
Firstly, whisk together the flour, baking powder, and salt and set aside. Then preheat the oven to 400ºF (200ºC). Butter a 9-inch (22cm) springform cake pan and line the base.
Beat butter, then add sugar until light and fluffy. Add the lemon zest and egg.
Alternatively, add flour mixture and milk to make a smooth batter. Spread into a greased springform pan.
Pit and slice the plums into eighths.
Arrange plums on cake batter.
Rub the butter into flour, sugar, ground cinnamon, and salt to form a crumbly streusel topping.
Sprinkle streusel topping over plums and bake until golden.
Variations
Other fruits also work well in this cake. Keep in mind that any fruit used should be ripe but still firm. These fruits will work well in this recipe.
- apricots
- peaches
- cherries
If you love cakes with summer fruit, be sure to try my Lemon Blueberry Pound Cake. It’s so popular!
Tips for Success
- This cake is simple, but a few tips will ensure your German plum cake turns out perfectly!
- Firstly have butter and egg for cake batter at room temperature, that way the butter and sugar beats up nice and fluffy and the egg incorporates well.
- Then, it’s important to choose great plums. As noted above, Italian prune plums are the traditional choice for this cake, but a just-ripe, tangy plum would be an excellent option. Whichever plums you use, pack the slices to maximize flavor. If the plums are small, you may need more.
- Finally, streusel topping shouldn’t be overworked. Use cool but not cold, hard butter. Rub the butter in until the ingredients form a knobbly, crumbly mixture.
FAQ
Cut the plum in half along the natural line, then twist the two halves to separate. Using a knife, remove the pit, then slice into quarters or eighths.
Yes! Wrap well in plastic wrap and heavy-duty foil, then freeze for up to 3 months.
If you need larger quantities, I recommend you use two 9-inch/22 cm springform pans rather than one larger pan.
Leftover cake should be stored in a covered container at cool room temperature or in the refrigerator for two days.
More recipes you’ll love
Old Fashioned Fresh Apple Cake
Pear Tea Cake
Cannoli Cake
Chocolate Cake with Caramel
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German Plum Cake Recipe
Ingredients
Dough
- 1 ½ cup (200 grams) plain all purpose flour
- 1 teaspoon baking powder
- pinch salt
- 6 tablespoons (¾ stick/85 grams) unsalted butter at room temperature
- ⅓ cup (67 grams) granulated white sugar
- finely grated zest of a lemon See Note 1
- 1 egg at room temperature
- ⅓ cup whole milk See Note 2
Topping
- 6 plums or enough plums of your choice to cover the dough, cut into wedges
- ½ cup (62 grams) plain all purpose flour
- 4 tablespoons (½ stick/57 grams) unsalted butter cool but not cold
- ¼ cup (50 grams) granulated white sugar
- 1 teaspoon ground cinnamon
- pinch salt
Instructions
- Preheat oven 400ºF/200ºC and grease and line the base of a 9 inch (22cm) springform cake pan
- Whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer beat the butter until smooth.
- Add the sugar and beat for 2 or 3 minutes. Add the lemon zest and egg and beat well.
- On low speed, alternately add flour mixture and milk on low speed (end with flour). Mix until just smooth.
- Spread the batter over the base of the baking pan using the back of a spoon.
- Arrange the plums decoratively over the dough.
- Put flour, sugar, butter, cinnamon and salt into a bowl (it's fine to use the bowl you made the cake in without cleaning it). Rub the butter into the other ingredients forming a crumbly streusel.
- Bake for 35 to 40 minutes until a skewer inserted comes out clean. Always adjust cooking time if your oven is hotter or cooler.
- Allow to cool for 10 minutes before unclipping the sides of the springform pan and removing carefully. Cool for at least another 30 minutes.
- Serve warm.
Notes
- Substitute 1 teaspoon of vanilla extract for the lemon zest.
- Use low fat milk if you prefer.
- Have butter and egg for cake batter at room temperature.
- Use just ripe, tangy plums.
- Pack in lots of plums for maximum fruity flavor.
- If plums are small, you may need more.
- Don’t overwork the streusel topping otherwise, you’ll end up with a dough instead of a crumbly mixture.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
This plumcake my German mother in law used to make when plums were in season. Loved it. As plums are in season I am definitely going to bake this cake for my family. Thank you for the recipe
Such a lovely memory, Paula! I love this version, which is adapted from the cookbook of a friend on mine, Greg Patent. Hope you enjoy it too!
I just made this over the weekend and just wanted to say a big thanks! I love the subtle cake flavour and the hit of cinnamon in the struesel, a very nice combination of everything and not so ridiculously sweet (I barely adjusted the sugar and it wasn’t needed!)
Your instructions were so clear and although I was worried about how thick my batter was, I stuck with it and so glad I didn’t change it. I also used demerara sugar in the struesel as I like the added crunch and oat milk instead of normal milk. This was delicious served warm with a bit of custard (oat-based for me). I also used a 7″ pan as that’s all I had at home – the struesel was a bit thicker, but I don’t mind that 😉
I am saving this recipe to make again and already bookmarked a heap of your other recipes. Thanks again for sharing!
Forgot to add not so sweet compared to other recipes out there on the internet!*
Thanks Tracey! Yes, the batter is fairly thick – that’s how it should be. So glad you enjoyed and you’re right, this plum cake is not super sweet.
Can you make this on a cookie sheet vs springform pan?
Hi Lorie. No, the batter will spread on a cookie sheet. You’ll need a cake pan of some sort. I’ll like a springform pan because it’s easier to remove the cake.
My German Tante Rose used to make this, without the streusel topping, in a rimmed sheet pan. That is how I make it, using this recipe, as I never got the recipe from Rose before she passed. It works beautifully, but needs much less time in the oven. Having a thin bit of cake with juicy plum in every bite is the delectable and the only way I’d make it! But a rim of some kind is certainly needed!
Double the recipe
I made this cake today and it was delicious! The warm tarty plums, the cake was light with a hint of lemon, and the streusel topping was yummy. The perfect cake for afternoon tea. Thank you so much for sharing this recipe Marcellina!
I couldn’t have described this cake any better, Eva! And so lovely with a cup of tea!
I love both shortbread and yeast dough versions, either way, the best part is the streusel 🙂 Yours looks authentic and very tempting
I have been wanting this plum cake recipe for year! Thankyou
So glad you found the recipe you wanted.
This reminds me, I miss plums!! I haven’t them in forever 🙁