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 make from scratch and sure to be a hit!!
Why you’ll love this recipe
There are a few varieties of German Plum cakes. Some are made type is made with yeast dough, others are made with shortcrust pastry and some like this one are made with cake batter. And 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 bottom of the page.
Ingredient notes
Here’s what you’ll need to make the most easiest but also delicious German Plum cake.
- Plums – all varieties work here but not too ripe or they’ll turn to mush. Traditionally, Italian plums (my fav!) 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;
- Plain all purpose flour, baking powder, unsalted butter, sugar, egg, milk and salt – the usual ingredients you’ll find in cake batters;
- Lemon zest – the zing and freshness is perfect paired with the sweet tang of fresh plums and is so delicious in baking recipes!! Just check out these recipe to see how good it is -> Lemon Yogurt cake, Apricot Tart and Strawberry Crostata; and
- Ground cinnamon – for the streusel topping.
Variations
Other fruits also work well in this cake. Keep in mind that any fruit used should be ripe but still firm. Why not try these variations:-
- apricots
- peaches
- cherries
Instructions
Using a hand held, electric mixer makes this cake really easy. You could use a wooden spoon to beat the butter and sugar if you don’t mind a bit of manual work!
Firstly, whisk together flour, baking powder and salt and set aside.
- 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 butter into flour, sugar, ground cinnamon and salt to form a crumbly streusel topping.
- Sprinkle streusel topping over plums and bake until golden.
Tips for success and FAQ’s
Tips for success and FAQ’s
This cake is simple but there are a few tips that 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 will be an excellent option. Whichever plums you use, make sure you pack the slices in to maximum flavor. If plums are small, you may need more.
Finally, streusel topping shouldn’t be overworked. Use cool but not cold, hard butter. Just rub the butter in until the ingredients form a knobbly, crumbly mixture.
Cut the plum in half along the natural line then twist 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 9inch/22cm 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
If you enjoyed this recipe, I’d really appreciate a star rating and a comment or tag me on instagram @marcellina.in.cucina.
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This updated recipe was first published on April 20, 2017.
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 temp
- ⅓ cup (67 grams) superfine (castor) sugar
- finely grated zest of a lemon
- 1 egg at room temp
- ⅓ cup milk
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) superfine (castor) 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
- 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.
Tracey
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!
Tracey
Forgot to add not so sweet compared to other recipes out there on the internet!*
Marcellina
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.
Lorie Martin
Can you make this on a cookie sheet vs springform pan?
Marcellina
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.
Eva
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!
Marcellina
I couldn’t have described this cake any better, Eva! And so lovely with a cup of tea!
angiesrecipes
I love both shortbread and yeast dough versions, either way, the best part is the streusel 🙂 Yours looks authentic and very tempting
Rossana
I have been wanting this plum cake recipe for year! Thankyou
Marcellina
So glad you found the recipe you wanted.
Iron Chef Shellie
This reminds me, I miss plums!! I haven’t them in forever 🙁