Plum Cake is a delicious coffee cake made with a simple batter, fresh plums, and a cookie-like nut-free streusel topping! This traditional German plum crumb cake is so easy to make from scratch and can also be baked on a sheet if you need to feed a crowd.
Plum Cake is made with fresh Italian plums and so simple to make yet so delicious!
There are many different versions of plum cake in Germany, most are made with yeast dough and are baked on a “Backblech” (baking sheet) but this “Rührteig” based recipe is also very popular because it is easier and quicker to make. In Germany, this kind of cake is often served in the afternoon for “Kaffee und Kuchen” (Coffee and Cake time).
This Plum Cake tastes great for dessert or brunch. Top it with homemade whipped cream or vanilla ice cream for an extra special treat.
Tips and Tricks for making Plum Cake from Scratch
- For this recipe you need Italian Prune Plums. These are also often called Empress plums, prune plums, or “Zwetschgen” in German.
- You could also use apples instead of plums or canned peaches. This cake tastes great with many fruits but works best with the ones who keep their shape during baking.
- A springform works best for this recipe.
- You can double this recipe and bake it in a 15×11-inch rectangular baking pan. The cake might need a few minutes longer to bake so keep an eye on it and test with a skewer before taking it out of the oven.
What are Italian Prune Plums?
Italian Prune Plums are also called Empress Plums. These European-style plums are small, dense, and egg-shaped with blue or purple skin, and yellow flesh. Their pits separate easily from the flesh. These plums are perfect for baking and hit the markets at the end of August.
How do you pit a plum?
The pits are easy to remove. Cut the plum along the seam that runs from top to bottom. Flip the plum open, remove the pit, and cut the plum into quarters.
Can plum cake be frozen?
Yes, you can freeze plum cake but the streusel topping might not be as crispy after defrosting the cake.
Make sure to watch the short video I made for you below before baking this cake! It covers every step to get a perfect cake.
Looking for more German Cake Recipes?
- German Apple Cake (Versunkener Apfelkuchen)
- German Apple Streusel Sheet Cake
- Covered German Apple Cake Recipe
- Easy Spice Cake Recipe
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Plum Cake with Streusel
Ingredients
- 1.5 lbs Italian Prune Plums, pitted and quartered
For the cake batter:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp lemon zest, freshly grated
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
For the streusel:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 tsp cinnamon
- 1/2 cup butter, room temperature
Instructions
- Preheat your oven to 350°F (177°C). Spray with cooking spray or lightly butter a 9-inch springform pan. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment combine flour and baking powder. Add sugar, vanilla extract, lemon zest, butter, and eggs to the bowl and beat on low speed until combined then increase speed to medium-high and beat until smooth and creamy, about 2 minutes.
- Spread the batter evenly into the cake pan. Gently press the plums into the dough (see pictures or video).
- Make the streusel: In the bowl of a stand mixer fitted with the paddle attachment combine flour, sugar, and cinnamon. Add soft butter and beat until everything is combined and your crumbs have a coarse and clumpy texture about 30 seconds to 1 minute.
- Using your hands spread the streusel evenly on top of the plums.
- Bake for 50 minutes until the top is lightly golden. Let the cake sit in the pan for about 10 minutes, then run a knife around the edge of the pan and remove the outer ring of the springform. Let cool to room temperature before serving.
Nutrition Information
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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!
Dawn says
Thank you for this recipe. Its just like my Oma makes!
Angie says
This recipe makes a bakery quality cake.
Everyone loved it.
I have made it twice so far and it’s a definite keeper.
Make sure to add the lemon zest as directed. The lemon gives it the extra “touch”
Uta Haley says
Pflaumenkuchen success! using your recipe. Schmeckt wie bei meine Oma. And I’m 70 years old. Lol. Love this site. Thank you / I’ll be trying more of these recipes. Vielen, vielen Dank!
Asha says
Thank you Julia, it came out so good! Our family all loved it.
Jenny says
Thanks Julia for the recipe! A hit with german friends even though I used canned whole plums (not in season here). It’s definitely a recipe I would remake!
I used a hand electric mixer, mixed streusel with fingers and broke it up a lot smaller- more like a crumb and switched to grill in the last 5mins to give the streusel a little more colour + crunch. Turned out great!
Kristen says
Thank you! I’m an American in Germany and this tastes like the real-deal. I have a lot of plums to use so may make another soon! Very easy.
Jenny says
Hi, is the yeast version significantly better? I’m wondering if my german friend would be bothered by this one compared to yeast version?
Jocelyn says
Can you make without a stand-up mixer??
Jocelyn says
I just watched the video – question answered!
Rhys says
Hi
If you wanted to use a 11in tin would you increase the weights?
R
Julia Foerster says
Sorry, Rhys, I haven’t tested this recipe with that size of pan so I’m not sure.
Dr Allewanly Shilla says
I baked this cake for the first time with fresh plums from my garden . It is amazing and very delicious. I only made the mistake of measuring the butter in grams which is 65 gms. I noticed that the batter is loaded wlth butter. Anyway the cake is awesome. I still have two plum trees which are full of plums and I will definitely bake another one when the plums are ready with only half cup of butter. Thanks for sharing the recipe 😁👍
Susan says
Can you use frozen plums?
Julia Foerster says
I have never tried it, but I think if they are thawed and plotted with a paper towel to remove excess moisture, it should work fine!
Heidi Fischer says
Absolutely!!!
This is my family’s favorite.
Have made the yeast version for 50+ years.
The Italian prune plums have a very short season. I freeze enough for the whole year. [Figure 3 lbs per 1/2 sheet pan.]
Just wash, pit and pop in a freezer bag. Take out what you need and let semi thaw. Don’t need to plot. Use as you would the fresh.
Sharyn says
Can I used plums I canned from my garden rather than fresh plums?
Jenny says
I was a little worried about this too as plums aren’t in season where I am at the moment but it turned out great even with canned plums!
Donna says
Best plum cake ever.Have made it twice.I doubled it.Also have frozen it.
I cut it first into squares when it was cooled. put it into snap and lock containers
Then took out how many pieces I wanted.Let it thaw and ate them. will make again.
Sandra says
Delicious .. Made it with erythritol to reduce sugar. Also freezes very well.