Name: German Plum Cake with Streusel Recipe
Prep time: 25 min
Cook time: PT-491716H25M3S
Total time: 1 h 35 min
Cuisine: German
Ingredients: 2 ¼ tsp active dry yeast (1 packet); ¾ cup warm milk; ¼ cup granulated sugar; 3 cups all-purpose flour; 1 egg; 1 tsp vanilla extract; ½ tsp salt; ¼ cup unsalted butter (softened); 1 ½–2 lbs fresh plums (halved and pitted); ½ cup granulated sugar; 1 tsp cinnamon (optional); ¾ cup all-purpose flour; ⅓ cup granulated sugar; 6 tbsp unsalted butter (cold and cubed)

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Introduction

German Plum Cake with Streusel is a delightful, homey dessert featuring sweet, juicy plums atop a soft yeast dough, finished with a buttery crumb topping. This classic treat offers a perfect balance of fruity freshness and rich, crumbly texture that’s sure to please any crowd.

A close-up view of a baked plum cake in a rectangular dark baking pan, showing one layer of golden brown cake with a soft texture, topped with halved plums that have deep red and yellow flesh, their smooth skin contrasting with the cake. The plums are partly sunken into the cake. Scattered golden crumb topping pieces are unevenly spread between the plum halves, dusted lightly with white powdered sugar. The pan rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ tsp active dry yeast (1 packet)
¾ cup warm milk
¼ cup granulated sugar
3 cups all-purpose flour
1 egg
1 tsp vanilla extract
½ tsp salt
¼ cup unsalted butter (softened)
1 ½–2 lbs fresh plums (halved and pitted)
½ cup granulated sugar
1 tsp cinnamon (optional)
¾ cup all-purpose flour (for streusel)
⅓ cup granulated sugar (for streusel)
6 tbsp unsalted butter (cold and cubed, for streusel)

Instructions

Step 1: In a bowl, mix warm milk, 1 tablespoon of sugar, and the active dry yeast. Let it sit for 5 to 10 minutes until the mixture becomes foamy.
Step 2: Add flour, remaining sugar, egg, vanilla extract, salt, and softened butter to the yeast mixture. Knead the dough until smooth and soft.
Step 3: Cover the dough and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Step 4: For the streusel topping, combine the flour and sugar in a small bowl. Cut in the cold, cubed butter using your fingers or a pastry cutter until the mixture is crumbly.
Step 5: Gently press the risen dough evenly into a greased rectangular baking pan.
Step 6: Arrange the halved plums in neat rows on top of the dough, cut side facing up. Sprinkle with sugar and cinnamon if desired.
Step 7: Evenly sprinkle the prepared streusel topping over the plums.
Step 8: Bake the cake at 350°F (175°C) for 35 to 40 minutes until the streusel is golden and the fruit is bubbling.

Tips & Variations

Use slightly underripe plums for a firmer texture that holds well during baking.
Swap cinnamon for nutmeg or cardamom for a different warm spice note.
For extra flavor, brush the dough with a little melted butter before adding the plums.
If fresh plums aren’t available, frozen plums can be used—just allow them to thaw and drain excess juice.

Storage

Store the plum cake covered in the refrigerator for up to 3 days. Reheat slices briefly in the microwave or oven to refresh the crumbly topping before serving. For longer storage, wrap tightly and freeze for up to 1 month; thaw before reheating.

How to Serve

A close-up view of a baked plum cake in a dark metal rectangular pan, placed on a white marbled surface. The cake has a golden-brown crust with a soft, light texture, topped with halved plums showing deep red and yellow flesh shining softly. There are crumbly golden streusel clusters scattered over and between the plum halves, adding a rough texture contrast. Light powdered sugar is dusted lightly on the surface, highlighting the crumb and fruit details. The edges of the cake are slightly raised and browned, framing the fruit and crumb topping. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without yeast?

This recipe relies on yeast for its characteristic soft, airy dough, so it’s best to follow the instructions as is. For a quicker alternative, you might try a similar plum cake using a biscuit or batter base.

How do I know when the cake is done?

The cake is ready when the streusel topping turns golden brown and the fruit begins to bubble. You can also insert a toothpick into the dough near the edge (not the fruit); it should come out clean or with a few moist crumbs.