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Authentic German Plum Cake (Pflaumenkuchen) with Streusel

Close-up of a slice of german plum cake showing the rich plum filling and buttery crumble topping.
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Follow this traditional German plum cake recipe, Zwetschgenkuchen, using Italian prune plums and a simple yeast dough base topped with a buttery crumb topping.

Ingredients

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  • 1 cup warm milk (about 105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 4 tablespoons unsalted butter, melted
  • 2 pounds Italian prune plums (Zwetschgen), halved and pitted
  • 1 tablespoon lemon juice
  • 1/4 cup granulated sugar for fruit
  • 1/2 teaspoon ground cinnamon for fruit
  • For Streusel: 1 cup all-purpose flour
  • For Streusel: 1/2 cup packed light brown sugar
  • For Streusel: 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Let stand for 5 to 10 minutes until foamy.
  2. Prepare the dough: In a large bowl, whisk together the flour and salt. Make a well in the center and add the yeast mixture, 1/4 cup sugar, egg, and melted butter. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the fruit: While the dough rises, wash, halve, and pit the plums. In a medium bowl, gently toss the plums with 1/4 cup sugar, lemon juice, and cinnamon. Set aside.
  5. Make the streusel: In a separate bowl, combine the streusel flour and brown sugar. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Place in the refrigerator until needed.
  6. Shape the dough: Punch down the risen dough and transfer it to a lightly floured surface. Roll or press the dough into a 10×15 inch rectangle. Transfer the dough to a parchment-lined baking sheet.
  7. Assemble the cake: Let the dough rest for 15 minutes. Arrange the plum halves tightly over the dough, cut-side up, leaving a small border around the edges.
  8. Bake: Preheat your oven to 375°F (190°C). Sprinkle the chilled streusel evenly over the plums.
  9. Bake for 35 to 45 minutes, or until the crust is golden brown and the fruit is tender.
  10. Cool and serve: Let the german plum cake cool slightly on the baking sheet before slicing. Serve warm or at room temperature.

Notes

  • Use Italian prune plums (Zwetschgen) for the best flavor and texture; they hold their shape well during baking.
  • If you prefer a quicker cake, substitute the yeast dough with a simple shortcrust pastry base.
  • For a richer flavor, you can brush the baked cake lightly with melted apricot jam.

Nutrition

Find it online: https://cookingzenith.com/german-plum-cake-recipe-pflaumenkuchen/