This German plum cake is perfectly rich and buttery. It has a thick layer of tender, juicy plums and is topped with a delicate, sweet streusel. This quick and easy version is made without yeast, but it looks and tastes just the same!A slice of German plum cake on a brown pottery plate.

What is German plum cake?

German plum cake (aka Pflaumenkuchen or Zwetschgenkuchen) is a classic European dessert. This delectable treat features a dense cake base, a generous layer of fresh sliced plums in the middle, and a streusel topping. Traditional German plum cake is made with yeast dough and Italian plums. However, over time recipes have evolved to include easier versions made without yeast and with other varieties of plums. German plum cake on a square baking pan.

Why you’ll love this recipe:

  • Quick and easy – The German plum cake recipe is made without yeast so there’s no fuss with kneading and proofing. Simply make the cake batter, scatter the plums, and top with streusel.
  • Three amazing layers in one cake – You have a rich butter cake bottom, jammy sweet and tart plum filling, and crispy sweet streusel on top. All three components are combined into one delicious cake!
  • Can be made in advance – This cake can be made one day in advance. I find that the cake becomes more moist the day after. However the streusel does become a bit less crunchy.

A stack of German plum cake on a black and gold serving plate.

Ingredients you’ll need:

  • AP flour
  • baking powder & salt
  • unsalted butter
  • granulated sugar
  • eggs
  • vanilla extract & ground cinnamon
  • fresh plums

How to make German plum cake:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a small bowl, combine the flour and sugar. Cut in the butter until it resembles coarse crumbs.
  2. In a large mixing bowl, cream the butter and sugar until light and fluffy. Mix in the eggs and vanilla. Add the flour, baking powder, and salt. Stir until just combined.
  3. Transfer the batter to a buttered 9″ square pan lined with parchment paper. Arrange the plums on top. Sprinkle with sugar and cinnamon.
  4. Top with streusel and bake at 350F for 45 minutes.

Picture collage of how to make German plum cake with streusel.

How to serve:

Serve as is with coffee or tea. It can also be served with vanilla ice cream, whipped cream, or vanilla yogurt.

FAQ:

What types of plums are best to use for this cake?

Any type of plum you like. Traditionally Italian prune plums are used. However, I like to use whatever is in season or is cost-effective.

Can I substitute the streusel topping with something else?

While streusel adds a wonderful texture, you can customize the topping. Chopped nuts, oats, or a simple dusting of powdered sugar are alternatives that provide a different element of taste and texture.

Can I use other types of fruit?

Yes, you can. Stone fruits are best, like peaches, apricots, mangoes, and cherries.

A slice of German plum cake on a plate with a piece missing

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German Plum Cake

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  • Author: Lily Ernst
  • Prep Time: 25 min
  • Cook Time: 45 min
  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings
  • Category: dessert
  • Method: bake
  • Cuisine: German
Print Recipe

Description

This German plum cake is perfectly rich and buttery. It has a thick layer of tender, juicy plums and is topped with a delicate, sweet streusel.

Ingredients

Cake

  • 1/2 cup (114g) unsalted butter, softened
  • 1/2 cup (100g) plus 1 tbsp granulated sugar, divided
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 cups fresh plums, sliced 1/4″ thick
  • 1/4 tsp cinnamon

Streusel

  • 1/2 cup (63g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (57g) unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 350F. Butter and line a 9″ square pan with parchment paper. Set aside.
  2. Prepare the streusel first. In a small bowl, combine the flour and sugar. Cut in the butter until it resembles coarse crumbs. Set aside.
  3. In a large mixing bowl, cream the butter and 1/2 cup sugar until light and fluffy. Mix in the eggs, one at a time, then mix in the vanilla. Add the flour, baking powder, and salt. Stir until just combined. The batter will be thick.
  4. Evenly spread the batter into the prepared pan. Arrange the plums on top.
  5. Mix the cinnamon with the remaining 1 tablespoon of sugar and sprinkle over the plums. Top with streusel.
  6. Bake for 40-45 minutes or until golden on top and plums are tender.

Notes

Leftovers can be transferred to an airtight container and stored at room temperature for 1-2 days or in the fridge for up to 5 days. Bring to room temperature before serving.

Recipe from Taste of Home