German Plum Cake with Streusel

by Kirsten on September 21, 2013 · 9 comments

in Cakes, Cakes & Sweets, Desserts, German Dishes

German Plum Cake with StreuselThis German streusel plum cake would be served in the Palatinate region of Germany as a lunch together with some homemade potato soup. I know, that this may sound a little different, but trust me, it is unbelievably delicious. My aunt would bake her plum cake with a yeast dough, but mine is a slightly easier and quicker version with a simple cake batter crust. I also top mine with streusel, since stone fruits and streusel together are just one of my favorite combinations ever.

At my house German plum streusel cake is served with a nice cup of coffee and still slightly warm. It is just to die for! Plums are in season, so what are you waiting for?

German Plum Cake with Streusel

German Plum Cake with Streusel
4.5 from 2 reviews
Recipe type: Dessert
Cuisine: German
Prep time:
Cook time:
Total time:
Serves: 12
  • 2 pounds (1 kg) plums (Pflaumen oder Zwetschgen)
  • for the dough:
  • ½ cup 1 Tablespoon (125 g) unsalted butter, at room temp.
  • ½ cup 2 Tablespoons (125 g) sugar
  • 3 eggs, at room temp.
  • 1 teaspoon vanilla extract
  • 1⅔ cup flour
  • 1 pinch salt
  • 2 teaspoons baking powder
  • for the streusel topping:
  • ¾ cup 1½ Tablespoons flour
  • ⅓ cup unsalted butter, at room temp.
  • ¼ cup (50 g) sugar
  • 1 teaspoon good cinnamon
  1. Preheat your oven to 375 F (175-200 C).
  2. Grease a 10 inch spring form baking pan. Set aside.
  3. Wash your plums and remove the stones. Cut in quarters or halves (depending on the size even eighth). Set aside.
  4. For the streusel combine the flour, butter, sugar and cinnamon with your hands until crumbles form. Mix in the almonds. Set aside.
  5. Mix flour, baking powder and salt. Set aside.
  6. In a stand-mixer with the paddle attachment mix sugar and butter on medium high speed for 4 minutes.
  7. Add the eggs, one at a time.
  8. Set speed on slow and add the flour mixture. Don't over mix.*
  9. Pour batter evenly into the prepared baking pan. Distribute the plums in a nice pattern on top of the batter. Sprinkle with the streusel.
  10. Bake for about 50 minutes or until done. Baking times may vary.
*you could add a little bit of milk, if the dough would be too firm. I didn't need to do that.


German Plum Cake with Streusel

Recipe adapted from

Find more inspiring plum recipes at Cooking Light.

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Simply Sweet Justice September 29, 2013 at 9:00 pm

This sounds like the perfect treat to enjoy with a cup of afternoon tea!

Tamara Coleman September 25, 2013 at 1:18 pm

Well, this looks fantastic! I too live in CO! 🙂

Chip September 25, 2013 at 7:33 am

Oh jea, Im from Germany and I love this cake. My Grandmother made the best ever, I miss it. Perhaps I will try to do it by myself, but I´m sure it will not taste like Grandmas. I could cry.
So thank you for this receipt.

stadtgarten September 22, 2013 at 1:20 am

Lecker! Obwohl ich die Zusammenstellung so auch nicht kenne, kann cih mir das gut vorstellen.
Hier bei uns gibts den “Quetschekuche” eher ohne Streusel, auch sehr gut!
War Eure Koch-Reise denn eigentlich schon oder habt Ihr sie noch vor Euch?
Einen schoenen Sonntag, liebe Gruesse, Monika

Kirsten September 22, 2013 at 7:20 am

Hallo Monika, Ja, die Streusel sind bei uns auch nicht “normal”, ich mag sie aber so gern und hab hier welche draufgemacht. Mein Trip geht heute los. Ich reise schon frueher, da ich noch Familie und Freunde besuchen moechte. Morgen bin ich in D. Freu mich schon!

Susan September 21, 2013 at 11:23 am

Baking with plums brings back fond memories with my mother; we had a big plum tree in our backyard that provided many cakes, jams, and just stewed to go with breakfast. Thank you for this recipe that I will hold dear with those memories, XOXO

Jaime Heitmann September 21, 2013 at 10:00 am

Thanks for the recipe!! I am making this right now and it does not say how much cinnamon to use in the streusel topping? I will just guess. 🙂 I am going to make them with peach because that is what I have on hand and I am going to trade them at the Milehigh food swap tomorrow in Boulder. Also I am going to try to do this with Bob’s red Mill gluten-free flour so I hope they turn out. 😉

Kirsten September 21, 2013 at 12:24 pm

Hi Jaime, Fixed, 1 teaspoon of cinnamon. So sorry I forgot it. Thanks for baking this cake for the food swap tomorrow. I would recommend using regular flour, since the gluten free Bob’s Redmill has a very metallic taste, which would stand out too much in this recipe.

Karen Harris September 21, 2013 at 9:43 am

I would love to have a slice of this with some potato soup. That sweet/savory combination is so satisfying. Have fun on your trip! I won’t worry about your family, because I am sure there are many great leftovers like this in the fridge.

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