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Easy German Plum Cake

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Do you like plums?

Not being a fan of fresh plums myself, I balked at making German Plum Cake. For years. But it’s popular in Germany, so recently I decided to give it a try.

The result? I loved it so much I made it twice in two weeks! It’s now one of my favorite traditional German cakes.

Plum cake in German is Zwetschgenkuchen or Pflaumenkuchen (and cake in German is Kuchen) by the way, in case you’re looking for it while traveling in Germany. 🙂

Each bite of this easy German cake is a delicious combination of tender cake, melt-in-your-mouth sweet plum, and buttery streusel.

Even better? Add a dollop of fresh whipped cream a sprinkle of cinnamon.

You can replace the plums with another stone fruit but I highly recommend using fresh plums. As they bake they become soft and sweet and combine so well with the crunchy streusel.

 

German plum cake is the perfect treat to bring to your next work potluck or family dinner. Or just to enjoy  a slice of this easy plum cake in the afternoon with a cup of coffee.

Fortunately, it’s super easy to make! I had the entire cake prepared and in the oven in less than 10 minutes.

Some German plum cake recipes use a yeast dough but I opted for the simpler quark-oil-dough (Quark-Öl-Teig), or rather greek yogurt-oil-dough, since I didn’t have any quark on hand (if you want to be authentic, get my quark recipe here). The dough came together quickly, was easy to roll out, and tasted delicious.

Once you’ve got the dough in the sheet pan (I LOVE this half-sheet one from USA pan), all you have to do is slice the plums, mix up the streusel, and then pop the cake in the oven for 30-40 minutes.

Quick aside — you probably have your own favorite baking pans and method for preparing them but what I’ve found works really well is the USA pan I mentioned above and a sheet of parchment. The cake doesn’t stick to the pan, clean up is a breeze, and my baking pan still looks good as new!

I do have a Silpat mat that I love but that only fits my full-size baking pan. Until I get a smaller one for my half-sheet pan, parchment paper it is. Have you ever used the parchment sheets? I always get the roll because I like being able to use as much or as little as I need.

Click here to check out the USA pan half-sheet baking pan.

Click here to check out parchment paper for baking.

Click here to check out a half-size Silpat baking mat.

No matter what kind of baking pan you use, I think you’ll love this German Plum Cake! It’s is delicious right out of the oven and even better with fresh whipped cream.

Served warm with a big scoop of vanilla bean ice cream would be amazing, too!

Enjoy!

How to Make Plum Cake: German Plum Cake Recipe

 

German plum cake - so easy and so delicious!

German Plum Cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Fresh sweet plums and butter streusel make this easy traditional German cake perfect for your next work potluck, family dinner or afternoon snack! 

Ingredients
Dough
  • 1/2 cup greek yogurt (or quark)
  • 3 tbsp milk
  • 3 tbsp sugar
  • 3 tbsp canola oil
  • 1 1/4 tsp vanilla extract
  • 1 1/2 cups flour
  • 1 1/4 tsp baking powder
  • pinch of salt
Topping
  • 2-3 lbs fresh plums
  • 1-2 tbsp cream of wheat
Streusel
  • 3/4 cup flour
  • 3/4 tbsp sugar
  • 1 tsp cinnamon
  • 6 tbsp cold butter (diced)
Instructions
Pre-heat oven to 375F.
  1. To make the dough, mix yogurt (or quark), milk, sugar, oil, vanilla extract, flour, salt, and baking powder in a large bowl. 

  2. Once dough forms a ball, turn onto a floured surface and knead several times until dough becomes smooth. 

  3. Press dough into prepared jelly roll pan (14.5 x 10 inches). Sprinkle the cream of wheat over the dough. 

  4. Cut plums in half and then into 3 or 4 slices. Arrange the slices on the dough so they overlap slightly (skin side touching the dough).  

  5. To make the streusel topping, mix the flour, sugar, and cinnamon together. Then rub the butter into the flour mixture. Sprinkle the streusel topping over the plums. 

  6. Bake for 30-40 minutes or until crust and streusel are lightly browned. 

Recipe Notes

Based on this recipe and this recipe

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