German Plum Cake with Buttery Streusel and Sweet Plums

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German Plum Cake with a soft yeast dough, perfectly complemented by fresh, juicy plums and topped with a buttery cinnamon streusel, is a true treat for the senses. This traditional cake, known as Zwetschgenkuchen, hails from the southern region of Swabia in Germany. It combines the sweetness of ripe plums with the rich flavors of a buttery crust and crumble, making it the perfect dessert to enjoy during the warmer months or at a cozy afternoon tea. With its inviting aroma and delightful texture, it’s sure to become a family favorite.

Why You’ll Love This German Plum Cake with

This classic dessert brings a plethora of reasons to love it:

Rich in flavor with a delightful mix of sweet and tart from the plums.
Easy to prepare, making it accessible for bakers of all levels.
Perfect for gatherings, serving as a stunning centerpiece.
Versatile enough to enjoy warm or cold, with or without whipped cream.
Offers a taste of authentic German baking traditions.
Utilizes simple ingredients that are often already in your pantry.
Can be easily adapted to include other seasonal fruits.
Yields a generous portion, making it perfect for sharing.

This German plum cake recipe embodies the essence of homemade comfort desserts, making it a must-try!

Ingredients for German Plum Cake with

Gather these items:

3+ pounds Italian plums, cut into quarters, pits removed
1 cup warm milk (start with 3/4 cup and add extra as needed)
1 1/2 tablespoons dry active yeast
4 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1 stick butter (1/2 cup melted but not hot)
2 eggs
1 teaspoon quality pure vanilla extract
1 cup all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter, at room temperature

How to Make German Plum Cake with Step-by-Step

Step 1: Dissolve the dry active yeast into 3/4 cup of warm milk and let it sit for 5-10 minutes until the mixture is frothy, indicating the yeast is active.
Step 2: In the bowl of a stand mixer, combine 4 cups of flour, sugar, and salt. Add the yeast mixture, melted butter (warm but not hot), eggs, and vanilla extract. Stir initially to combine the ingredients.
Step 3: Attach the dough hook to the mixer and knead on the bread setting (speed 2) for 4-5 minutes, adding the remaining 1/4 cup of milk as needed to help form a sticky but cohesive dough.
Step 4: Cover the dough loosely with plastic wrap and place it in a warm, draft-free area to rise for about 1 hour, or until it has roughly doubled in size.
Step 5: Generously butter a large jelly roll pan or a German Backblech (at least 18 inches long with 1 inch sides). Spread the sticky dough evenly across the pan, pressing it gently to reach up the sides.
Step 6: Arrange the quartered plums in neat, close rows over the entire surface of the dough.
Step 7: Set the pan back in a warm spot and allow the assembled cake to rise for up to another hour.
Step 8: Combine flour, sugar, cinnamon, and room temperature butter in a medium bowl. Use your fingers to mix and crumble the ingredients until you achieve a coarse texture.
Step 9: Evenly sprinkle the streusel topping across the surface of the plums and dough.
Step 10: Preheat your oven to 350°F (175°C). Bake the cake on the middle rack for 30-35 minutes until the streusel is golden and the plums have softened.
Step 11: Let the cake sit at room temperature for at least 10 minutes. Slice into squares and enjoy.

Pro Tips for the Best German Plum Cake with

Keep these in mind:

Use ripe, fresh plums for the best flavor and texture.
Don’t skip the second rise; it enhances the dough’s flavor and texture.
For a twist, consider adding a bit of almond extract to the dough.
Ensure the butter for the streusel is at room temperature for easy mixing.
Experiment with different toppings like nuts or spices for added flavor.

Best Ways to Serve German Plum Cake with

This cake is delicious on its own, but here are some serving ideas:

Serve warm with a dollop of whipped cream for a delightful dessert.
Pair with vanilla ice cream for an extra indulgent treat.
Enjoy with a cup of coffee or tea for a cozy afternoon snack.

How to Store and Reheat German Plum Cake with

To store, cover the cake with plastic wrap and keep it at room temperature for up to three days. For longer storage, refrigerate it. To reheat, slice and warm in the oven at 300°F (150°C) for about 10 minutes. This keeps the crust nice and soft. This is perfect for meal prep, allowing you to enjoy slices throughout the week!

Frequently Asked Questions About German Plum Cake with

What’s the secret to perfect German Plum Cake with?

The secret lies in using fresh, ripe plums and allowing the dough to rise properly. This ensures a fluffy texture and enhances the flavors, making your cake truly irresistible!

Can I make German Plum Cake with ahead of time?

Absolutely! You can prepare the dough and plums in advance and assemble it the day you plan to serve it. Just ensure you allow for the necessary rising times.

How do I avoid common mistakes with German Plum Cake with?

To avoid common pitfalls, ensure your yeast is fresh and active. Also, be cautious not to over-handle the dough, as this can lead to a dense cake instead of a light and fluffy one.

Variations of German Plum Cake with You Can Try

Here are some fun variations:

Substitute plums with other fruits like cherries or apples for a different flavor profile.
Add a layer of cream cheese between the dough and plums for a rich twist.
Top with a layer of icing for a sweet finish.
Consider using whole wheat flour for a more rustic version, aligning with vegetarian diets.

German Plum Cake with Buttery Streusel and Sweet Plums - German Plum Cake with - main visual representation

For more delicious recipes, check out our Lemon Pepper Chicken Thighs or our Cozy Apple Kringle.

German Plum Cake with Buttery Streusel and Sweet Plums - German Plum Cake with - additional detail

For more information on baking techniques, you can visit King Arthur Baking for expert tips.

To learn more about the history of German desserts, check out The Spruce Eats.