German Plum Cake Pflaumenkuchen

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This traditional German Plum Cake Pflaumenkuchen, is a dessert that instantly reminds me of late summer.

Prep Time20

Cook Time35

Rise Time1

Total Time1 55

Course: Dessert

Cuisine: German

Servings:

Calories: 388kcal

Author: Geraldine Julie

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 Yeast
In a bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
Step 2 - Make the Dough
Add 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 Rise
Place 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 Sugar
In a small bowl, combine granulated sugar and cinnamon. Set aside.
Step 5 - Prepare the Streusel
If using streusel, mix flour, brown sugar and butter with your fingers until crumbly.
Step 6 - Prepare the Cake Base
Preheat the oven to 350°F (175°C).
Press the dough evenly into a 10 inch springform pan.
Step 7 - Add the Plums
Arrange plum halves cut-side up in tight rows over the dough.
Sprinkle evenly with the cinnamon sugar.
Sprinkle Streusel over the plums.
Step 8 - Bake
Bake for 30 - 35 minutes until the crust is golden and the plums are soft and juicy.
Step 9 - Cool & Serve
Allow to cool slightly before slicing.
Serve warm or at room temperature.

Video

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.

Nutrition