This Pflaumenkuchen - Plum Cake recipe is perfect for those easy days where you just want a slice of rustic cake. Made with juicy plums and a fluffy cake base, this dessert is a classic German treat that's sure to impress.
This easy-to-follow recipe will have you baking like a pro in no time. Head to ourblog.com for the full recipe and step-by-step instructions on how to make this traditional German dessert that's sure to satisfy your sweet tooth.
Streusel is another beautiful thing that German baking has perfected because they just love it on cakes and yeasted baked sweet delights also. Streusel is secondhand in German baked goods so it’s no surprise fresh plums are topped with easy and fast streusel for a fantastic and seasonal snack cake.
Why you'll love this
Flavorful cake batter
Thanks to a little lemon zest and vanilla extract, the light cake batter comes together quickly and is full of flavor.
Fresh plums are sandwiched between the light and flavorful cake and the soft fresh fruit bakes beautifully.
That streusel topping is light and crunchy and complimentary to the the plum filling and light flavorful cake.
Ingredients and substitutions for Plum Cake
- Plain flour: Plain flour or all purpose is best because it helps give the cake it’s light texture and nice crumb. You also don’t want to overwork the batter so you don’t end up with a firm cake texture.
- Butter: Unsalted butter is used here though salted could easily be substituted in place. For the cake you’ll definitely want it your butter to be room temperature as it creates a nice fluffy foundation. You could definitely substitute with non dairy butter.
- Sugar: As a result of using superfine or caster sugar, the nice fine granules dissolve into our cake and add sweetness without adding additional flavors to the cake.
- Eggs: The eggs add structure and bind everything together and are the core to our cake.
- Vanilla extract and lemon zest: The two flavor powerhouses that add depth of flavor to the cake base, it is not recommended to omit either.
- Plums: Fresh were used here and are best because they aren’t too sweet. If you can obtain frozen plums, these would also work.
See recipe card for quantities.
Equipment needed to make this
Hand or stand mixer: To whip the cake batter into a nice and fluffy texture, it is best done with an electric beater, though this can be done by hand.
Mixing bowls: Two medium mixing bowl’s are perfect to mix your cake batter and that crumble topping.
Greaseproof paper: To line your cake tin, it will make things easiest to line the base with paper.
Cake tin: A spring form tin that is 20 cm or 8 inches was used to get the cake out of the tin easily, however, a standard cake tin of similar size would also work well.
More plum recipes
How to make Plum Cake:
Preheat your oven to 180C/350F and greaseproof a springform cake tin.
Place the flour and baking powder into a bowl and stir together.
Add in the sugar, vanilla extract, lemon zest, butter and eggs and combine on low until the batter comes together and there is no dry ingredients remaining in the base of your bowl.
Pour into your cake tin and even out.
Press your plums cut side down evenly into the batter.
To make the crumble, place the flour, sugar and ground cinnamon into a bowl and stir together.
Add the butter and cut into the dry ingredients until the mixture resembles a rough crumble.
Sprinkle the crumble mixture over the plums.
Place into the oven and bake for 50 minutes or until lightly golden.
Remove and allow to cool before taking out of the cake tin.
Slice it up and serve.
Bake this Pflaumenkuchen - Plum Cake recipe that results in a light cake that comes together very quickly and is topped with sliced fresh plums alongside an easy streusel for a fast and satisfying snack cake.
125 grams / ¾ cup + 1 teaspoon plain flour
4 grams / 1 teaspoon baking powder
125 grams / ⅔ cup superfine/caster sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest, finely chopped
125 grams / 4.4 ounces butter, softened
800 grams / 1.76 pounds plums, washed and halved
150 grams / 1 cup - 1 tablespoon plain flour
100 grams / ½ cup superfine/caster sugar
100 grams / 3.5 ounces butter, cubed and softened
½ teaspoon ground cinnamon
- Preheat your oven to 180C/350F and greaseproof a springform cake tin.
- Place the flour and baking powder into a bowl and stir together.
- Add in the sugar, vanilla extract, lemon zest, butter and eggs and combine on low until the batter comes together and there is no dry ingredients remaining in the base of your bowl.
- Pour into your cake tin and even out.
- Press your plums cut side down evenly into the batter.
- To make the crumble, place the flour, sugar and ground cinnamon into a bowl and stir together.
- Add the butter and cut into the dry ingredients until the mixture resembles a rough crumble.
- Sprinkle the crumble mixture over the plums.
- Place into the oven and bake for 50 minutes or until lightly golden.
- Remove and allow to cool before taking out of the cake tin.
- Slice it up and serve.
- Dig in!
Adapted from Dr Oetker
- Calories: 384 calories per serve
Keywords: fruit, summer, cake, streusal cake