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German plum cake (Pflaumenkuchen)
5 from 10 votes

German plum cake (Pflaumenkuchen)

German plum cake, or Pflaumenkuchen, features a yeast-based soft dough base topped with halved and quartered tart plums, then finished with a cinnamon-sugar streusel. The dough is enriched with butter, milk, egg yolk, and vanilla for tenderness, while the streusel adds a sweet, crumbly texture. The plums provide a juicy, slightly tart contrast to the sweet dough and topping.

Prep Time
30 mins
Cook Time
30 mins
rest time
1 hr
Total Time
1 hr
Servings: 9 slices,
Calories: 206 kcal
Course: Dessert, Snacks
Cuisine: German

Ingredients

For the base
  • 175 g all-purpose flour plain flour
  • 30 g sugar
  • ¾ teaspoon instant yeast
  • ¼ teaspoon salt
  • 45 g butter unsalted
  • 60 ml milk (I used whole and recommend that but part/semi-skimmed also ok)
  • 1 egg yolk
  • ½ teaspoon vanilla extract
For plum layer
  • 400 g plum small and pos more tart eg damsons/Italian prune plums
  • ½ tablespoon sugar (optional, or increase if tart plums)
For streusel
  • 48 g all-purpose flour plain flour
  • ¼ teaspoon cinnamon
  • 22 g butter unsalted
  • 33 g sugar I suggest ½ of this raw or demerara, rest regular

Instructions

For base and plums (1hr ahead)
    Cup of Yum
  1. Lightly butter an 8x8 inch (20x20cm) baking dish or tin. Mix together the dry ingredients for the base - flour, sugar, yeast and salt - in a medium bowl.
  2. Put the butter and milk into a small microwavable dish and warm in 15 second intervals to gently warm the milk and melt the butter. The butter should be just melting and the milk lukewarm. Add this mixture (left to cool first, if too warm), the egg yolk and the vanilla to the dry ingredients and mix all together.
  3. Knead the dough gently for a minute or two - it should be soft but not wet so add a little more flour if too wet, or milk if it seems to crumble from being dry. Then, press the dough into the buttered baking dish. Press it right to the corners, flat across the bottom then slightly up at the edges.
  4. Cut the plums in half, along the bit that looks like a seam, then remove the stone. Cut each plum half in half. Arrange the plum quarters over the base as tightly as you can, ideally in rows, cut side up. Leave the dish at warm room temperature to let the dough rise slightly for approximately 1 hour (don't worry if it doesn't obviously change much).
Adding streusel and baking
  1. As the rest time is about done, preheat the oven to 350F/180C. Sprinkle the ½tbsp of sugar over the plums, if using.
  2. Rub together the flour, cinnamon, butter and sugar for the streusel then sprinkle it evenly over the plums.
  3. Bake the cake for approximately 30 -35 minutes, until the top is gently starting to brown and you can see the plums have softened underneath. Let the cake rest for around 10 minutes before cutting into slices. Works well as it is, both warm or at room temperature, as well as with cream.

Nutrition Information

Calories 206kcal (10%) Carbohydrates 32g (11%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 38mg (13%) Sodium 70mg (3%) Potassium 105mg (2%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 379IU (8%) Vitamin C 4mg (4%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 9 slices,

Amount Per Serving

Calories 206

% Daily Value*

Calories 206kcal 10%
Carbohydrates 32g 11%
Protein 4g 8%
Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 38mg 13%
Sodium 70mg 3%
Potassium 105mg 2%
Fiber 1g 4%
Sugar 13g 26%
Vitamin A 379IU 8%
Vitamin C 4mg 4%
Calcium 17mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.