Plum Cake
Bake this Pflaumenkuchen - German 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.
Servings 10
Calories 384kcal
Ingredients
Cake
- 125 grams / ¾ cup + 1 teaspoon plain flour
- 4 grams / 1 teaspoon baking powder
- 125 grams / ⅔ cup superfine/caster sugar
- 2 grams / 1 teaspoon vanilla extract
- 2 grams / 1 teaspoon lemon zest finely chopped
- 125 grams / 4.4 ounces butter softened
- 110 grams / 2 large eggs room temperature
- 800 grams / 1.76 pounds plums washed and halved
Crumble topping
- 150 grams / 1 cup - 1 tablespoon plain flour
- 100 grams / ½ cup superfine/caster sugar
- 100 grams / 3.5 ounces butter cubed and softened
- 1 gram / ½ teaspoon ground cinnamon
Instructions
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.
Crumble topping
- 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!
Video
Notes
- 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, though you would need to defrost and strain to remove any additional moisture.
- 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.
Nutrition
Calories: 384kcal