A blog about a passion - cooking passion
German plum cake is one of our favorite plum recipes.
It’s like indulging in a guilty pleasure every time you enjoy this cake. The decadent textures melt in your mouth and make you feel that you can taste God’s nectar. I’m exaggerating a little since I guess it really depends on the personal taste, but if you enjoy fruit cakes, give this recipe a try. It is made with a soft dough, covered in ripe sweet plums, and on top, it has an awesome crunchy streusel.
I would not know how to explain it better than the perfect fall cake. And for the afternoon german Kaffee und Kuchen? PERFECT!
It’s a little rustic because it looks like a pie and a little french from all the butter.
To make this recipe is better to buy some ripe plums, just any plums will be exceptional.
Remove the pits from the plums and then cut them into quarters.
The next step is to make the dough for the cake.
You have to let the dough rise until it doubles the volume and then put the quartered plums into the dough. So, until the dough rises, you get to make the delicious crumble.
You can either make it with a fork or using your kitchen blender. It really doesnțt make any difference, you just have to use whatever you find more useful.
After the dough doubled its volume, it’s time to spread it in a pan and then cover it entirely with the plum quarters.
Looks really beautiful, I almost feel bad for covering them. The next step is to put the crumble on top.
I forgot to take a picture, but I took one once the cake was in the oven.
You should bake it until golden-brown or even less, for 30-35 minutes.
Let it cool on a rack before serving and then slice it. You could sprinkle powdered sugar on top or serve it just like that.
German plum cake is the perfect autumn cake, that pairs well with your afternoon coffee and tea. Or maybe with a nice glass of white wine.
German Plum Cake - Zwetschgenkuchen
Yield:
14
Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
1 hour 5 minutes
German plum cake is made with a soft dough, covered in ripe sweet plums, and on top it has an awesome crunchy streusel. Try it today!
Ingredients
Ingredients (cake)
- 600 g plums
- 500 g flour
- 100 g sugar
- 7 g dry yeast
- 250 ml milk
- 1 egg
- Salt
Ingredients (streusel)
- 250 g butter
- 250 g sugar
- 100 g flour
Instructions
- The first step is to make the dough. Place the milk in a pan and put it on the stove for a few minutes until is just warm. Add the sugar and the yeast and mix well.
- In another bowl add flour, sugar and salt. Pour the milk on top and then mix it until you get a dough.
- Let it sit in a warm place until it doubles the volume.
- Preheat the oven to 180 degrees Celsius.
- During this time cut the plums. Cut them in half, remove the pit, and then cut them in quarters.
- Place the dough on a sheet pan.
- Add the quartered plums with the pulp facing up.
- Now for the streusel, you will need soft butter.
- Mix it with the sugar and the flour. Make sure you mix it a little, you will need the texture to crumble, not like a dough.
- Sprinkle the crumble on top of the plums.
- Put the pan in the oven and bake for 30-35 minutes, until the streusel is golden brown.
- Let it cool for a few minutes before serving.
- Enjoy!
Alternatives:
You can add a little cinnamon in the streusel, to give it a more autumn flavor.
You can replace the plums with peaches or apricots, you’ll also get a delicious cake.
Did you make this recipe? Please share your experience with us, comment below, or tag @basilbunch.blog on Instagram and hashtag it #basilbunchblog. We would love to see your creations!
Would you like to try more of our dessert recipes? Try our Moist Vanilla Cupcakes or Vegan Blackberry Crisp.
Do you love to cook with seasonal fruits and vegetables? Please share your experience with us, comment below, or tag @basilbunch.blog on Instagram and hashtag it #basilbunchblog. We would love to see your creation!
Hello, I just found your blog and I love your recipes! I want to make the German Plum Cake, but only have frozen plums. Do you think those will work, or will they have too much water? I don’t want to waste them. Thanks so much!
Hello Daniela, thank you so much, I love that you want to try our recipe. Sure you can use frozen plums. Just make sure to increase the time a little bit, to make sure there is no water. And if needed, check the oven temperature and decrease it a little bit if you increase the time, so that you don’t burn it! Just keep the cake for 5 more minutes and check to see if it’s ok. Good luck!