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There’s something about a German plum cake fresh from the oven that stops you mid-conversation. The smell alone – warm fruit, browned butter, caramelized sugar and crumb topping – does all the work.
This is Pflaumenkuchen mit Streusel, the version you find at every German bakery from late August through October when Italian prune plums are at their best. A yeast-leavened base instead of shortcrust. That’s the detail that makes it.
The dough is soft and slightly enriched, not as heavy as a brioche but more interesting than a plain sponge. It holds the plum juices without going soggy. The streusel on top crackles when you cut into it.
I first made this in September using a bag of prune plums from a farmers market, and I haven’t stopped since.
Why You’ll Love This Recipe
- One 9×13 pan feeds a crowd with minimal effort
- Yeast base stays moist for two full days
- Streusel adds real crunch without extra skill
- Tart plums balance the sweet crumble perfectly
Ingredient Notes
- Italian prune plums: These small, firm, oval plums hold their shape during baking and don’t release too much liquid. If you can’t find them, use firm damsons or underripe regular plums halved and pitted.
- active dry yeast: Proof it in warm milk first to confirm it’s alive. Instant yeast works too – just mix it straight into the flour without proofing.
- unsalted butter: Used in both the dough and the streusel. Keep the streusel butter cold and cut it in with your fingers for the best coarse texture.
- all-purpose flour: Standard AP flour gives the right crumb. Bread flour makes the dough slightly chewier, which is fine but not traditional.
- vanilla sugar: A German pantry staple – one packet is about 8 g. Swap with 1 tsp vanilla extract mixed into the dough if you don’t have it.
- brown sugar for streusel: Light or dark both work. Dark brown sugar gives a deeper, almost molasses note in the crumble that pairs well with the tart plums.
German Plum Streusel Cake (Pflaumenkuchen mit Streusel)
Ingredients
Method
- Warm the milk to 38 C / 100 F in a small saucepan. Stir in the yeast and 1 tsp of the sugar and let sit for 10 minutes until foamy.
- In a large bowl or the bowl of a stand mixer, combine the flour, remaining sugar, vanilla sugar, and salt.
- Add the yeast mixture, egg, and softened butter. Knead on medium speed for 8 minutes, or by hand for 12 minutes, until the dough is smooth, slightly tacky, and pulls away from the bowl.
- Shape into a ball, cover with a clean kitchen towel, and proof in a warm spot for 45 to 60 minutes until visibly puffy and roughly doubled.
- Combine flour, brown sugar, cinnamon, and salt in a medium bowl.
- Add cold butter cubes and rub into the flour mixture with your fingertips until you have irregular clumps ranging from pea-sized to almond-sized. Do not overwork. Refrigerate until needed.
- Halve each plum along the seam and remove the pit. Score the flesh side of each half with a shallow cut so it opens slightly like a fan.
- Set aside on a paper-towel-lined tray while the dough finishes proofing.
- Heat the oven to 180 C / 355 F. Grease a 9x13 inch baking pan with butter or line with parchment.
- Punch down the dough and press it into the pan evenly using your palms and fingertips, building it slightly up the sides. Cover and let proof for a second time, 20 minutes, until slightly puffed.
- Arrange plum halves flesh-side up in tight overlapping rows across the entire surface of the dough. Sprinkle with the 2 tbsp granulated sugar.
- Scatter the cold streusel evenly over the plums, covering the fruit generously.
- Bake on the middle rack for 38 to 42 minutes until the streusel is deep golden brown and the dough edges are set and pulling away from the pan.
- Transfer the pan to a wire rack and cool for at least 20 minutes before cutting. Dust with powdered sugar before serving if desired.
Notes
Tips for Success
- Score each plum half with a shallow cut so it fans open slightly and releases less juice onto the dough.
- Let the dough proof until it looks visibly puffy and springs back slowly when poked, about 45 to 60 minutes.
- Rub cold butter into the streusel mixture until you get pea-sized clumps, not fine sand – bigger clumps bake crunchier.
- Arrange plum halves skin-side down in tight rows so they stay upright and caramelize on the exposed flesh.
- Check the cake at 35 minutes – the streusel should be golden brown and the edges of the dough should pull slightly from the pan.
Variations
- Add 1 tsp cinnamon and a pinch of cardamom to the streusel for a spiced autumn version.
- Swap prune plums for sliced apricots or sour cherries when plums are out of season.
- Spread a thin layer of marzipan over the proofed dough before adding the plums for a richer, nuttier base.
Storage and Reheating
Store the cooled cake covered at room temperature for up to 2 days. The streusel stays reasonably crisp on day one and softens a little by day two, but the flavor deepens.
For longer storage, refrigerate for up to 4 days. Bring slices to room temperature before eating, or warm in a 160 C / 320 F oven for 8 minutes to revive the crumble texture.
You can freeze individual slices wrapped tightly in plastic wrap, then foil, for up to 2 months. Thaw overnight in the fridge and warm in the oven before serving.
Serving Suggestions
Serve slices slightly warm with a dollop of lightly whipped cream or a spoonful of creme fraiche, much like you would with a warm fruit skillet cake. The cool cream against the warm cake is the contrast that makes it work.
For a more traditional German Kaffee und Kuchen experience, pair it with a strong filter coffee or an Americano in the afternoon. No dessert plates needed – a napkin and a fork is the move.
If you want to dress it up, dust with powdered sugar just before serving and add a few fresh plum slices on the side. The purple color against the golden streusel looks good without any extra effort.
FAQ
Why is my plum streusel cake soggy in the middle?
Soggy middles usually mean the plums released too much juice during baking. Use firm Italian prune plums and score the flesh lightly before placing them on the dough to control juice flow. Also make sure the dough is fully proofed before baking – underproofed dough absorbs more moisture.
Can I use shortcrust pastry instead of yeast dough for this German plum cake?
You can, and some regional German recipes do use a Muerbeteig (shortcrust) base. The texture is crisper and more cookie-like rather than soft and bread-like. The yeast version holds up better to the plum juices and stays moist longer.
Can I make the Pflaumenkuchen dough the night before and bake it in the morning?
Yes. After the first knead, cover the dough tightly and refrigerate overnight instead of proofing at room temperature. Take it out 30 minutes before shaping the next day. Cold fermentation actually improves the flavor.
What goes well with German plum streusel cake at a coffee table?
Strong filter coffee or a flat white cuts through the sweetness well. A few slices of other fruit-topped Blechkuchen like apple or cherry cake alongside this make a good spread for a crowd.
Is German plum streusel cake the same as Zwetschgenkuchen?
Mostly yes – Zwetschgenkuchen and Pflaumenkuchen both refer to plum cake in Germany, though Zwetschgen specifically means the small Italian prune plum variety. The streusel version is popular in southern Germany and Bavaria in particular.
How do I make this German plum cake dairy-free?
Replace the butter in both the dough and the streusel with a firm plant-based butter like Miyoko’s or Violife baking block. Use a non-dairy milk such as oat milk for the dough liquid. The texture stays very close to the original.
