Go Back
Print
German Plum Crumble Cake with Streusel Topping sliced into squares and dusted with icing sugar

German Plum Crumble Cake with Streusel Topping (Pflaumenkuchen)

Looking for a traditional German plum cake or pflaumenkuchen recipe without yeast? This easy German plum crumble cake with streusel topping is easy to make and so delicious

Course Breakfast, Dessert, Snack
Cuisine germany
Keyword German plum cake recipe, plum crumble cake, traditional German plum cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Calories 300 kcal

Ingredients

Batter

  • 2 lbs Italian plums
  • 1 cup butter 250 g
  • 1 cup sugar 200 g
  • 1 tbsp vanilla essence
  • 1/2 tsp salt
  • 5 eggs
  • 2 1/2 - 2 3/4 cups flour 360 g - please measure by weight if you can
  • 3 tsp baking powder

Streusel

  • 3/4 cups butter + 2 tbsps 200 g
  • 1 cup light brown sugar 200 g
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 1/2 g flour 340

Instructions

Streusel

  1. In a mixing bowl, cream butter and sugar with cinnamon and salt until combined. Add flour and combine to make streusel. Chill the mix white you make the batter!

Batter

  1. Preheat the oven to 180 C/ 365F. Line a 15×11-inch rectangular baking pan with parchment paper. Make sure you remove eggs and butter from the fridge in time for the butter to soften. The eggs should be at room temp. Wash and dry the plums and cut into quarters.

  2. Cream butter and sugar with vanilla and salt for 3-5 minutes until light and fluffy. Now add the eggs, one after the other, combining each egg fully into the batter before addeing the next. Combine flour and baking powder in a separate bowl and whisk to distribute the baking powder well. Add dry ingredients to wet ingredients and fold into the batter with a spatula until just combined. Don't overmix. The batter will be quite thick

  3. Spread batter into the cake pan and top woth the plums. Remove streusel topping from the fridge and pinch streusel batter together, then top the cake. Bake for 35 minutes or until a skewer inserted into the cake comes out clean. Let cool down a bit, then serve dusted wit hicing sugar.

Recipe Notes

  • When buying plums, try and get Italian ones!  Make sure that the fruits are ripe, firm, but not hard. 
  • If the plums already give off a lot of juice when you pit them, place them in a sieve to drain until the cake batter is prepared.
  • German plum cake tastes best when it is still a bit warm.
  • You can also bake this traditional German cake recipe with frozen plums. Or make it with mirabelle plums, cherries nectarines, cherries, peaches, red currants or apricots.