This German Plum Cake with a buttery streusel topping is a wonderful summer dessert or brunch treat. It’s a tender coffee cake made from scratch and showcases the sweet-tart flavor of fresh plums with a crisp, buttery crumb.
This updated recipe was first published on April 20, 2017.
Table of Contents
Why you’ll love this recipe
German Plum Cake comes in several versions: some use yeast dough, others a shortcrust pastry, and this version uses a simple cake batter topped with fresh plums and a buttery streusel. The streusel is optional but adds a delightful crunch and extra flavor.
When plums are in season this cake is especially satisfying. The combination of juicy plum slices and a tender cake base makes it a perfect choice for afternoon tea, brunch, or a light dessert. Serve it warm with whipped cream, mascarpone, or a scoop of vanilla mascarpone ice cream for an extra-special finish.
For full ingredient amounts and the printable recipe card, see the recipe section at the bottom of this page.
Ingredient notes
These are the core ingredients you’ll use to make this easy and delicious German Plum Cake.
- Plums – Any firm, just-ripe plums work well. Avoid overly soft fruit to prevent a mushy texture. Italian prune plums are traditional, but dark-red or yellow plums both make attractive and tasty toppings.
- Lemon zest – Adds brightness that pairs beautifully with the plums. If you prefer, vanilla extract can be substituted.
- Ground cinnamon – Used in the streusel for warmth and aroma. For best flavor, replace cinnamon if it’s more than a couple of years old.
- Standard cake ingredients – Plain all-purpose flour, baking powder, unsalted butter, granulated sugar, an egg, whole milk (or a lower-fat milk if you prefer), and a pinch of salt.
Instructions
You can make the batter with a stand or handheld mixer; a wooden spoon also works if you don’t mind a bit more effort. Follow these steps for a consistent result.
First, whisk together the flour, baking powder, and salt and set the dry mix aside. Preheat the oven to 400ºF (200ºC). Grease a 9-inch (22 cm) springform pan and line the base with parchment.
Beat the butter until smooth, then add the sugar and continue beating until light and fluffy. Mix in the lemon zest and the egg.
On low speed, add the dry flour mixture alternately with the milk, beginning and ending with the flour, and mix until just smooth. Spread the batter evenly in the prepared pan.
Pit the plums, slice into wedges (quarters or eighths depending on size), and arrange them over the batter in a decorative pattern.
Arrange the plum slices closely so each slice of cake gets plenty of fruit.
Make the streusel by rubbing cold-but-not-icy butter into the flour, sugar, cinnamon, and a pinch of salt until you get a crumbly, knobbly texture.
Sprinkle the streusel evenly over the plums and bake the cake until the top is golden and a skewer inserted into the center comes out clean, about 35–40 minutes depending on your oven. Allow the cake to cool in the pan for 10 minutes, then unclip the springform and cool another 30 minutes before serving.
Variations
This batter and streusel pair well with other firm summer fruits. Choose ripe but still-firm fruit so the cake keeps its texture. Try:
- apricots
- peaches
- cherries
Any of these fruits will work beautifully in place of plums for a seasonal twist.
Tips for Success
- Bring the butter and egg to room temperature before mixing so the batter becomes light and smooth.
- Choose just-ripe, tangy plums for the best balance of sweetness and acidity.
- Pack the plum slices tightly over the batter so each serving is fruity; if the plums are small, use more.
- Don’t overwork the streusel—rub the butter in until the mixture is crumbly, not doughy.
FAQ
Cut the plum along its natural seam, twist the halves to separate, remove the pit with the tip of a knife, and slice into quarters or eighths.
Yes. Wrap the cooled cake tightly in plastic wrap and heavy-duty foil and freeze for up to three months. Thaw in the refrigerator or at room temperature before serving.
Yes. For larger batches it’s best to bake in two 9-inch (22 cm) springform pans rather than a single very large pan to ensure even baking.
Store leftovers covered at cool room temperature for up to two days, or refrigerate for the same period. Reheat gently if you prefer to serve warm.
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German Plum Cake Recipe
Ingredients
Dough
- 1 ½ cup (200 g) plain all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 6 tablespoons (¾ stick / 85 g) unsalted butter, room temperature
- ⅓ cup (67 g) granulated white sugar
- finely grated zest of a lemon (or 1 teaspoon vanilla extract)
- 1 egg, room temperature
- ⅓ cup whole milk (or low-fat milk)
Topping
- 6 plums (or enough to cover the dough), cut into wedges
- ½ cup (62 g) plain all-purpose flour
- 4 tablespoons (½ stick / 57 g) unsalted butter, cool but not cold
- ¼ cup (50 g) granulated white sugar
- 1 teaspoon ground cinnamon
- pinch of salt
Instructions
- Preheat the oven to 400ºF (200ºC). Grease and line the base of a 9-inch (22 cm) springform pan.
- Whisk together the flour, baking powder, and salt; set aside.
- Beat the butter until smooth. Add the sugar and beat 2–3 minutes until light. Add the lemon zest and egg and beat well.
- On low speed, add the flour mixture alternately with the milk, beginning and ending with the flour. Mix until just smooth.
- Spread the batter evenly over the base of the prepared pan with the back of a spoon.
- Arrange the plum wedges decoratively over the dough, packing them close together.
- For the streusel, combine the flour, sugar, cinnamon, salt, and butter. Rub the butter into the dry ingredients until a crumbly mixture forms.
- Sprinkle the streusel over the plums and bake 35–40 minutes, or until a skewer inserted into the center comes out clean. Adjust baking time for your oven as needed.
- Allow the cake to cool 10 minutes in the pan, unclip the springform and transfer to a rack to cool another 30 minutes. Serve warm or at room temperature.
Notes
- Substitute 1 teaspoon vanilla extract for the lemon zest if preferred.
- Use low-fat milk if you like, but whole milk gives a richer texture.
Tips for Success
- Bring butter and egg to room temperature before mixing.
- Use just-ripe, tangy plums and pack the slices tightly for best flavor.
- If plums are small, use more to fully top the cake.
- Don’t overwork the streusel—stop when it forms coarse crumbs.
This German Plum Cake was adapted from Greg Patent’s cookbook A Baker’s Odyssey.
Nutritional Estimate Per Serving
Carbohydrates: 30 g |
Protein: 3 g |
Fat: 10 g
Nutritional Disclaimer
Nutritional information is an estimate from an online calculator. For the most accurate results, calculate nutrition based on the specific brands and ingredients you use.