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
- Preheat oven to 350F. Butter and line a 9″ square pan with parchment paper. Set aside.
- Prepare the streusel first. In a small bowl, combine the flour and sugar. Cut in the butter until it resembles coarse crumbs. Set aside.
- 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.
- Evenly spread the batter into the prepared pan. Arrange the plums on top.
- Mix the cinnamon with the remaining 1 tablespoon of sugar and sprinkle over the plums. Top with streusel.
- 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