This traditional German Plum Cake Pflaumenkuchen, is a dessert that instantly reminds me of late summer. The soft yeast dough and juicy baked plums make a cake that's simple, rustic, and delicious.
If you've never tried a German fruit cake before, this is the perfect recipe to start with. It's lighter than many American-style cakes and is extra good with a cup of coffee or tea. If you enjoy classic European baking, you'll also love this German Cheesecake (Käsekuchen).
Jump to:
Video Instructions
Try This German Plum Cake
This cake is especially popular in Germany and all over during plum season when fresh Italian plums are at their best. I love serving it slightly warm in the afternoon with coffee, but it's just as delicious the next day for breakfast or dessert.
Why You'll Love It
- Classic German favorite: A traditional bakery-style delicious cake that's been enjoyed for generations.
- Perfect balance of flavors: Sweet dough with slightly tart baked plums makes this delicious.
- Great for seasonal fruit: A really good way to use fresh, ripe plums.
- Perfect with coffee: I love making this Zwetschgenkuchen recipe for afternoon coffee breaks or dessert.
Ingredients
- Italian plums: These black plums are traditional for Pflaumenkuchen because they hold their shape well during baking, making them the best plums to use for this recipe.
- Yeast dough: This is what creates the soft, fluffy base that makes this cake so special.
- Cinnamon sugar: Cinnamon sugar gives warmth and brings out the natural sweet taste of the plums.
- Streusel topping: Optional, but buttery streusel adds a delicious buttery crunch.
- Whole milk: Helps create a soft and tender dough.
How to Make German Plum Cake
1. In a medium bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until foamy.
2. Add sugar, melted butter, egg, and vanilla extract to the yeast mixture.
3. Mix in the dry ingredients, flour, and salt with a mixer until a soft dough forms. Place the batter in a lightly greased bowl. Cover and let rise for 1 hour or until doubled in size.
4. In a small bowl, combine granulated sugar and cinnamon powder.
5. If using streusel, combine flour, brown sugar, and butter until crumbly.
6. Preheat the oven to 350°F (175°C).
7. Press the dough evenly into a 10-inch springform pan. Arrange the plum halves cut-side up in tight rows over the dough. Sprinkle with cinnamon sugar. Add streusel if using.
TIP: You can place parchment paper in the bottom of the pan to prevent sticking.
8. Bake for 30-35 minutes until golden and the plums are soft and juicy.
9. Let cool slightly before slicing. Serve warm or at room temperature.
Try this Invisible Apple Cake With Custardy Center for a delicate apple treat that melts in your mouth.
Recipe Tips
- Use ripe but firm and juicy plums for the best flavor and results.
- Arrange the plums closely together since they shrink during baking.
- If your plums are very juicy, sprinkle a little ground almonds or breadcrumbs over the dough before adding the fruit.
- Let the cake cool slightly before slicing for cleaner pieces.
- Freeze leftovers by wrapping them tightly in plastic wrap and freezing for up to one month.
Try this No Bake Strawberry Tiramisu Recipe for a light and fruity twist on a classic favorite.
What Can You Serve With This?
- Fresh whipped cream
- Vanilla ice cream
- Coffee
- Earl Grey tea
- Cappuccino
- Vanilla custard
- Powdered sugar
- Fresh berries
You might also enjoy these Delicious Pistachio Cream Chocolate Chip Cookies for a soft, indulgent treat.
FAQs
Yes, I have found that apricots, peaches, or cherries work well.
No, many traditional versions are made with only plums and cinnamon sugar, although I personally love the extra crunch the streusel adds.
Yes, I normally refrigerate the dough overnight after the first rise, and then I bake it the next day.
Recipe
German Plum Cake Pflaumenkuchen
Ingredients
For the Yeast Dough
- ¾ cup warm milk
- 2¼ teaspoon active dry yeast
- 3 tablespoon granulated sugar
- 2 tablespoon unsalted butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Plum Topping
- 1½ lb fresh plums, halved and pitted
For the Cinnamon Sugar
- 2 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
Optional Streusel
- 1 cup all-purpose flour
- 4 tablespoon brown sugar
- 6 tablespoon cold butter, cubed
Instructions
- Step 1 - Activate the YeastIn a bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
- Step 2 - Make the DoughAdd sugar, melted butter, egg and vanilla extract to the yeast mixture.Mix in flour and salt until a soft dough forms.
- Step 3 - Let the Dough RisePlace dough in a lightly greased bowl, cover and let rise for 1 hour or until doubled in size. (You can also leave the dough in the first bowl if it’s big enough).
- Step 4 - Cinnamon SugarIn a small bowl, combine granulated sugar and cinnamon. Set aside.
- Step 5 - Prepare the StreuselIf using streusel, mix flour, brown sugar and butter with your fingers until crumbly.
- Step 6 - Prepare the Cake BasePreheat the oven to 350°F (175°C).Press the dough evenly into a 10 inch springform pan.
- Step 7 - Add the PlumsArrange plum halves cut-side up in tight rows over the dough.Sprinkle evenly with the cinnamon sugar.Sprinkle Streusel over the plums.
- Step 8 - BakeBake for 30 - 35 minutes until the crust is golden and the plums are soft and juicy.
- Step 9 - Cool & ServeAllow to cool slightly before slicing.Serve warm or at room temperature.
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for 30–35 minutes.Taste & Texture
Soft and fluffy yeast cake topped with juicy, sweet-tart plums and a hint of warm cinnamon. The optional streusel adds a delicious buttery crunch.Storage, Freezing & Reheating
- Fridge: Store covered for up to 3 days.
- Freezer: Freeze for up to 2 months.
- Reheat: Warm slices briefly in the microwave or oven before serving.
Serving Recommendations
I love serving this cake slightly warm with a generous spoonful of whipped cream. It's also wonderful with coffee in the afternoon or as a simple dessert after dinner.Recipe Variations and Substitutions
- You can replace plums with apricots, peaches, or cherries.
- I like to add lemon zest to the dough for extra brightness.
- Mix chopped walnuts or hazelnuts into the streusel.
- I sometimes add a pinch of nutmeg to the dough.
- Drizzle with a little balsamic glaze for a sweet-savory twist.
Proper Storage Tips
- Allow the cake to cool completely before storing.
- Keep covered to prevent the dough from drying out.
- Store whipped cream separately if serving with it.
- Freeze individual slices for easy serving later.
Pro Tips
- Keep the milk between 100°F and 110°F when activating the yeast.
- Use the traditional overlapping "roof tile" arrangement for the plums.
- Pack the plums tightly since they shrink as they bake.
- Don't rush the rise time.
- Let the cake cool slightly before slicing for the cleanest cuts.
Video
You can find the video in the post above. If you don't see a video, please check your browser settings.
Leave a Reply