german plum cake

This delightful German Plum Cake has a layer of fresh plums in the middle with a sweet, crumbly streusel on top. It&#x27;s our favorite way to use seasonal plums for baking!

German Plum Cake

all-purpose flour

sugar

cinnamon

salted butter, softened

eggs, room temperature

lemon zest

vanilla extract

baking powder

salt

plums*,

Preheat oven to 350 degrees F. Grease and...

Preheat oven to 350 degrees F. Grease and flour a 9-inch springform pan or line a 9-inch square pan with a parchment paper sling.

Cream the butter and sugar together in a...

Cream the butter and sugar together in a large bowl until light, about 2 minutes. Add the eggs, lemon zest, and vanilla, mixing well to combine.

Add the flour, baking power, and salt, mixing...

Add the flour, baking power, and salt, mixing just until combined, then spread the thick batter into the prepared pan.

Wash and slice the plums, then arrange them...

Wash and slice the plums, then arrange them in a circular pattern on top of the cake batter, completely covering the batter and slightly overlapping.

Prepare the streusel by mixing the flour, sugar,...

Prepare the streusel by mixing the flour, sugar, cinnamon, and softened butter in a bowl using a hand mixer for 1-2 minutes until it resembles crumbs. It should clump together if you give it a squeeze in your fist to make larger clumps of streusel. Sprinkle evenly over the plums.

Bake for 45-55 minutes until golden brown and...

Bake for 45-55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool for at least 30 minutes before slicing and serving. This cake is delicious both warm with a scoop of ice cream or served cold from the fridge all by itself (my personal favorite).

Try this deliciously simple german plum cake with streusel. Made with a yeast dough and fresh Italian Plums

Traditional German Plum Cake (Zwetschgenkuchen)

flour

tsp instant yeast (1 packet,

ml milk

g sugar (1.4 oz,)

g butter (5.2 oz at room temperature)

tsp grated lemon peel

butter

g flour (5.2 oz)

g sugar (2.6 oz)

g butter (2.6 oz)

vanilla sugar vanilla

kg italian prune plums

Warm up the milk until it is lukewarm. Then add the yeast and sugar and mix well. Leave to rest for 10 minutes. You should see bubbles forming on the surface, which means the yeast is activated. If the yeast does not bubble, then the milk might be too hot, throw away and you start again.

Add the yeast milk to the flour, egg yolks, salt, lemon peel and butter. Using a stand or hand mixer with a dough hook, knead the dough for about 5 minutes. Cover the bowl with a towel and leave to rise at a warm place for approx. 30 min see tips below for working with yeast)

In the meantime, place the butter in a saucepan and carefully melt it. Once it is melted remove from the heat and combine with the flour, sugar and cinnamon. Mix until you achieve a fine crumble.

Wash the plums and drain them. Slice them at both ends crosswise. On one of the ends, slice the prune open and remove the stone.

Preheat your oven to 200°C/392°F top to bottom heat.

Once the yeast dough has risen, briefly knead it on a floured surface. Then roll it out, using a rolling pin to the approximate size of your baking tray. Either line the baking tray with baking parchment or grease it with butter. Lay the rolled dough into the baking pan.

Arrange the plums like roof tiles (see picture) on the dough and sprinkle the crumble on top.

Bake for approximately 30-35 minutes.

Serve with a dollop of whipped cream.

This is one of my all time favorites. My mom used to make this all the time. The great thing about this recipe is that you can substitute other fruits (peaches, apples, berries) and it's still delicious. Thanks for bringing up some wonderful memories.

From the southern region of Swabia, this popular German plum cake features a delicious yeast crust and butter streusel topping!

German Plum Cake (Zwetschgenkuchen)

plums

milk (, *start with 3/4 and add extra to the dough

dry active yeast

butter ((1/2 cup melted but not hot))

eggs

For the Streusel:

butter (,at room temperature)

Dissolve the yeast into the 3/4 cup warm milk and let is sit for 5-10 minutes until frothy.

Place the flour, sugar and salt in the bowl of a stand mixer and pour in the yeast mixture, melted warm (not hot) butter, eggs and vanilla extract. Give it an initial stir to combine the ingredients and then attach a dough hook and knead it on the bread setting ("2") for 4-5 minutes, adding the remaining 1/4 cup milk as necessary. (The dough will be sticky but should hold together fairly well. It will not be firm enough to knead into a ball, think of it more as a thick batter.) Cover it loosely with plastic wrap and set it in a warm, draft free place to rise for an hour or until about doubled in size.

Generously butter a German Backblech extended to full length or a large jelly roll pan (at least 18 inches in length and 1 inch sides but even then the crust will be thicker than with the Backblech).

Use your hands to spread the dough out across the full length of the pan, pressing it up against the sides. (It's yeast dough so it will resist, but just keep pushing it back into position the best you can. Once you put the plums on it, those will help keep it in place.) Lay the plums close together in rows over the whole length of the dough on the sheet pan. (If you want your cake a bit sweeter you can sprinkle it *lightly* with sugar or cinnamon-sugar if you prefer more cinnamon. I emphasize "lightly" because the more sugar you add the more watery the cake will be as the sugar liquifies during baking and your streusel will also "melt" in contact with it.)

Set the pan in a warm place and let it rise for up to another hour.

To make the streusel: Place all the ingredients in a medium-sized bowl and use your fingers to bring it all together. Work with the mixture until it's thoroughly combined and forms a rough sand and clumpy texture. Sprinkle the streusel over the top of the cake.

Bake the cake on the middle rack of the oven preheated to 350 degrees for 30-35 minutes or until the top is golden.

Let the cake sit for at least 10 minutes before slicing to let some of the liquid set. Slice the cake into squares and serve.

This recipe was absolutely delicious.  I made it twice in the last week, I loved it so much.  Just like Oma made.  I suggest using the active dry yeast that is in a jar and not the individual packets.  I have had bad luck with the individual packets not being active and not becoming frothy as described in the recipe.  If you are new to yeast dough and your yeast does not get frothy after about 10 minutes I would start over with just that step.  Otherwise your dough will not rise properly.  I heat my milk until 130 degrees and use a thermometer to check temp. I used Fleischman's in a jar this time and it worked beautifully.  I will definitely be making this recipe over and over again.  Also use the Italian prune plums as suggested.  In our area the midwest I can get these in August.

I adore this recipe for German plum cake!

A truly fabulous German plum cake and I can say without hesitation, the best I've had!  Wonderful buttery flavor, sweet without being too sweet, and just the right amount of juiciness.  I will make this again!

This was superbly delicious and just as I remember it.  My Oma in Mannheim was fabulous baker and this one of the things she made for us.  It was always a favorite and I was so happy to be able to recreate it, thank you.

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German Plum Cake

Traditional German Plum Cake (Zwets...

German Plum Cake (Zwetschgenkuchen)

Top 3 german plum cake recipes from across the web

The most viewed german plum cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

German Plum Cake

Traditional German Plum Cake (Zwets...

German Plum Cake (Zwetschgenkuchen)

The most viewed german plum cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine