German Plum Cake with Streusel
Cuisine: German
Author: Kirsten | My Kitchen in the Rockies
Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hour 20 mins
  • 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.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at