If you have a soft spot for cozy, fruit-topped desserts that bring a slice of tradition to your table, then this German Plum Cake Recipe is about to become your new best friend. This cake is a delightful balance of moist, almond-studded batter topped with juicy plums and a crumbly cinnamon streusel that delivers a satisfying crunch with every bite. It’s a gorgeous celebration of autumn’s bounty, and once you taste it, you’ll understand why this recipe has been cherished in German households for generations. Trust me, this is one cake you’ll want to bake again and again.
Ingredients You’ll Need
What’s great about this German Plum Cake Recipe is how simple the ingredients are, yet each one plays an essential role in creating the cake’s tender crumb, rich flavor, and that irresistible texture contrast. From the velvet softness of butter to the nutty hint from ground almonds, and the vibrant burst from fresh plums, every element shines through beautifully.
- 1 cup flour: Forms the base of the streusel and helps bind those sweet crumbs together perfectly.
- 1/3 cup sugar: Adds just the right amount of sweetness to the streusel topping.
- 1/4 teaspoon ground cinnamon: Infuses warmth and a subtle spice in the streusel that complements the plums.
- 4 tablespoons cold butter: Cut into flour and sugar to create that classic crumbly streusel texture.
- 2 sticks softened butter: Creamed to give the cake its silky richness and moisture.
- 1 cup sugar: Sweetens and tenderizes the cake batter for that melt-in-your-mouth feel.
- 3 large eggs: Provide structure and help the cake rise to fluffy perfection.
- 1 cup Greek yogurt: Adds tangy moisture and keeps the crumb delightfully soft.
- 2 1/2 cups flour: The main flour component for the cake’s sturdy yet tender body.
- 1 cup ground almonds: Imparts a nutty aroma and slightly dense texture that makes every bite interesting.
- 1.5 teaspoons baking powder: The secret to that perfect rise and airy texture in the cake.
- 1 teaspoon ground cinnamon: Adds a subtle spicy undertone throughout the batter.
- 1/4 teaspoon salt: Enhances all the flavors and balances sweetness beautifully.
- 2 pounds pitted plums (quartered or halved): The showstopper fruit topping that bursts with juicy flavor.
How to Make German Plum Cake Recipe
Step 1: Prep Your Pan and Oven
Start by lining your 9×13 inch cake pan with parchment or simply greasing it well. Preheat your oven to 360°F so everything is ready to go when the batter and streusel are mixed. This step is crucial for an even bake.
Step 2: Create the Streusel Topping
In a small bowl, combine 1 cup flour, 1/3 cup sugar, and 1/4 teaspoon ground cinnamon. Cut in the 4 tablespoons of cold butter until the mixture resembles coarse crumbs. The cold butter is key here—it creates that irresistible crumbly texture you want on top of the cake. Once mixed, pop the streusel in the fridge to chill and firm up while you prepare the batter.
Step 3: Whip Up the Cake Batter
Cream together the softened butter and 1 cup sugar with the eggs until light and fluffy. This can take about 4-5 minutes, but don’t rush it! This step ensures a tender, well-risen cake. Then, gently beat in the Greek yogurt; this adds moisture and a subtle tang that balances the sweetness. Next, sprinkle the dry ingredients—flour, ground almonds, baking powder, cinnamon, and salt—over the wet mix. Slowly fold everything together until you have a thick, smooth batter. It’s thick, but that’s exactly how you want it!
Step 4: Assemble and Bake to Perfection
Spread the batter evenly into your prepared pan. Arrange the quartered plums on top, pressing them in just a bit to nestle into the batter. Finally, scatter the chilled streusel over the plums in an even layer. Bake for 35 to 40 minutes, or until a toothpick poked into the center emerges mostly clean with just a few moist crumbs. Let the cake cool in the pan on a wire rack—it smells wonderful and it’s going to be tempting to dive right in!
How to Serve German Plum Cake Recipe
Garnishes
This German Plum Cake Recipe is fantastic on its own, but if you want to jazz it up, try dusting it lightly with powdered sugar for a classic touch. A dollop of freshly whipped cream or a scoop of vanilla ice cream alongside elevates each bite with creamy richness that pairs beautifully with the slightly tart plums.
Side Dishes
For an afternoon treat, serve slices of this cake with a hot cup of coffee or tea. It also pairs wonderfully with a crisp green salad if you want to turn it into a light dessert after a meal. The contrast of fresh salad and sweet cake creates a delightful balance.
Creative Ways to Present
Serve the cake family-style on a rustic wooden board for a charming farmhouse vibe. Or, cut it into neat squares and place on delicate dessert plates with a drizzle of honey or a few fresh plum slices on the side. Whether casual or elegant, this cake is sure to impress without fuss.
Make Ahead and Storage
Storing Leftovers
Leftover German Plum Cake keeps beautifully at room temperature, covered loosely with foil or plastic wrap, for up to three days. The plum topping stays juicy, and the cake remains tender, making it just as delicious the next day.
Freezing
This cake freezes wonderfully. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to two months. When you’re ready to enjoy it, thaw overnight in the fridge and bring to room temperature to restore that perfect texture.
Reheating
If you prefer your cake a little warm, gently reheat individual slices in the microwave for 15-20 seconds or pop them in a low oven (about 300°F) for 10 minutes. This warms the plums and streusel without drying out the cake, just like fresh from the oven.
FAQs
Can I use other fruits besides plums for this German Plum Cake Recipe?
Absolutely! While plums are traditional and provide that authentic tangy sweetness, you can experiment with other stone fruits like peaches, nectarines, or even cherries. Just be sure to adjust the quantity and cooking time slightly depending on the juiciness of the fruit.
What makes Greek yogurt important in this recipe?
Greek yogurt adds moisture and a subtle tang that brightens the flavor without making the cake heavy. It also improves the texture, keeping the cake soft and tender even after baking.
Why should I chill the streusel before baking?
Chilling the streusel helps the cold butter stay firm, which results in a delightfully crumbly topping rather than a greasy or overly melted one. This creates that perfect crunch contrasted with soft cake and juicy plums.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend and ensure your baking powder is gluten-free as well. The ground almonds provide additional texture and flavor, making this substitution quite successful.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake after about 35 minutes of baking. It should come out mostly clean with a few moist crumbs attached. The plums on top will be soft and slightly caramelized, signaling your cake is perfectly baked.
Final Thoughts
This German Plum Cake Recipe is a true gem that brings warmth and joy to any kitchen. Its lovely combination of tart plums, nutty almonds, and buttery crumb topping makes it a crowd-pleaser for every occasion. Don’t hesitate to make it your go-to dessert this season—you’ll find yourself coming back to this recipe time and again, sharing it with those you love, and savoring every sweet, juicy bite.
Print
German Plum Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
A classic German Plum Cake featuring a moist almond-infused batter topped with freshly quartered plums and a cinnamon streusel. This delicious cake combines the tart sweetness of plums with a tender crumb and a crunchy topping, perfect for dessert or afternoon tea.
Ingredients
Streusel Topping
- 1 cup flour
- 1/3 cup sugar
- 1/4 teaspoon ground cinnamon
- 4 tablespoons cold butter
Cake Batter
- 2 sticks butter (softened)
- 1 cup sugar
- 3 large eggs
- 1 cup Greek yogurt
- 2 1/2 cups flour
- 1 cup ground almonds
- 1.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Fruit
- 2 pounds pitted plums (quartered or halved if using prune plums)
Instructions
- Prep: Line a 9×13 inch cake pan with parchment paper or grease it lightly. Preheat your oven to 360°F (182°C) to ensure it is ready once the batter is assembled.
- Make the streusel: In a small bowl, combine 1 cup flour, 1/3 cup sugar, and 1/4 teaspoon ground cinnamon. Cut in 4 tablespoons of cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Chill the streusel until ready to use to keep it firm.
- Make the cake batter: In a large mixing bowl, cream together 2 sticks of softened butter, 1 cup sugar, and 3 large eggs until light and fluffy; this process usually takes about 4-5 minutes with an electric mixer. Slowly beat in 1 cup Greek yogurt until incorporated. In a separate bowl, whisk together 2 1/2 cups flour, 1 cup ground almonds, 1.5 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Gradually sprinkle the dry ingredients over the wet mixture, folding gently until a thick, smooth batter forms.
- Assemble and bake the cake: Spread the thick batter evenly into the prepared cake pan. Place the pitted, quartered (or halved) plums evenly over the top, pressing them gently into the batter so they partially sink in. Sprinkle the chilled streusel mixture evenly over the fruit and batter. Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
- Cool: Remove the cake from the oven and allow it to cool in the pan on a wire rack. Cooling completely will help the cake set properly and enhance the flavors before serving.
Notes
- Use ripe but firm plums for the best texture and balance of sweetness and tartness.
- If using prune plums, halving them is preferable to quartering due to their smaller size.
- The cake can be served warm or at room temperature, excellent with a dollop of whipped cream or a scoop of vanilla ice cream.
- Ground almonds help keep the cake moist and add a subtle nutty flavor—do not substitute with almond flour as it has a different texture.
- Ensure the butter for the streusel is cold to achieve a crumbly topping.
- For a gluten-free variation, replace the flours with a gluten-free all-purpose blend and ensure baking powder is gluten-free.
