4 In Cakes, Pies & Tarts/ Germany/ Recipes

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!


How to Make Plum Cake: German Plum Cake Recipe


German plum cake - so easy and so delicious!

5 from 1 vote
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! 

  • 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
  • 2-3 lbs fresh plums
  • 1-2 tbsp cream of wheat
  • 3/4 cup flour
  • 3/4 tbsp sugar
  • 1 tsp cinnamon
  • 6 tbsp cold butter (diced)
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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  • Reply
    December 18, 2018 at 11:11 am

    plum cakes are the main part of Christmas …and having this blog in this month is very useful thank you

    • Reply
      December 24, 2018 at 9:35 pm

      I hope you enjoy this German plum cake!

  • Reply
    Jean Ingram
    March 4, 2019 at 8:37 pm

    How to use this recipe for high altitude?

    • Reply
      March 5, 2019 at 4:37 pm

      Good question! I’ve almost always lived at sea level so I had to look it up. 🙂 Here’s an article I found that gives lots of tips for baking at various altitudes (since I don’t know the specific altitude you’re at) – http://dish.allrecipes.com/high-altitude-cake-baking/ For this type of cake, I’d follow these tips (to avoid a dry cake when baking at high altitude):

      – Don’t overbeat the eggs. Overbeating adds too much air to the cake.
      – Raise the baking temperature slightly; the faster cooking time will keep the recipe from rising too much. At elevations over 3,500 feet, the oven temperature for batters and doughs should be about 25 degrees F higher than the temperature used at sea level.
      – Decrease the amount of baking powder slightly; this also prevents the recipe from rising too much.

      Let me know how it turns out!

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