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German Plum Cake

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


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.




  • 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


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


  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.


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.

Keywords: German plum cake recipe

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