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Classic German Plum Cake (Zwetschgenkuchen) with Streusel Topping

A close-up slice of moist plum cake topped with streusel, showing baked plum halves, with the rest of the plum cake blurred in the background.
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You can bake this classic German Plum Cake, Zwetschgenkuchen, using fresh plums and a buttery streusel topping. This rustic cake offers a tender base and juicy fruit, making it a perfect seasonal dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 1 large egg
  • 2 tablespoons cold milk
  • 2 pounds fresh plums (about 12-15), halved and pitted
  • 1/4 cup all-purpose flour (for streusel)
  • 1/4 cup packed light brown sugar (for streusel)
  • 1/4 cup granulated sugar (for streusel)
  • 1/4 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons cold unsalted butter, cut into small pieces (for streusel)

Instructions

  1. Prepare the cake base: In a large bowl, whisk together 1 3/4 cups flour, 1/2 cup granulated sugar, baking powder, and salt.
  2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Mix in the egg and milk until a soft dough forms. Do not overmix.
  4. Press the dough evenly into the bottom of a 9-inch springform pan. Chill the dough while you prepare the topping.
  5. Prepare the streusel: In a separate bowl, combine 1/4 cup flour, brown sugar, 1/4 cup granulated sugar, and cinnamon.
  6. Cut in the 3 tablespoons of cold butter until the mixture forms small, pea-sized crumbs. Set aside.
  7. Preheat your oven to 375 degrees Fahrenheit.
  8. Arrange the plum halves cut-side up over the chilled dough in the pan. Place them close together, slightly overlapping if necessary.
  9. Sprinkle the prepared streusel topping evenly over the plums.
  10. Bake for 45 to 55 minutes, or until the streusel is golden brown and the plums are tender.
  11. Let the cake cool in the pan on a wire rack for at least 30 minutes before releasing the sides. Serve warm or at room temperature.

Notes

  • For the best flavor, use ripe but firm Italian prune plums or similar varieties for this fresh plum cake.
  • You can substitute the streusel with a simple dusting of powdered sugar after cooling if you prefer a less sweet finish.
  • This cake is excellent served with a dollop of whipped cream or vanilla ice cream.

Nutrition

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