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Ultra-Moist German Plum Cake with Brown Sugar Streusel

Close-up of a moist slice of plum cake showing yellow plum halves and a thick, golden crumb topping.
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Bake this easy German Plum Cake (Pflaumenkuchen) featuring fresh, juicy plums nestled in a soft, buttery cake base, topped with a sweet brown sugar streusel. This recipe delivers a moist fruit cake perfect for late summer baking or tea time.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups fresh plums, pitted and halved or sliced
  • For the Streusel:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.
  2. In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and 3/4 cup granulated sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  5. Spread the batter evenly into the prepared cake pan.
  6. Arrange the fresh plum halves or slices over the batter, pressing them slightly into the dough.
  7. Prepare the streusel: In a small bowl, combine the 1/2 cup flour, brown sugar, 1/4 cup granulated sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  8. Sprinkle the streusel topping evenly over the plums and batter.
  9. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the plum cake cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely.

Notes

  • Use firm, ripe plums like Italian prune plums or Santa Rosa plums for the best texture.
  • For an extra buttery cake flavor, substitute 1/4 cup of the milk with sour cream.
  • This soft plum cake is excellent served slightly warm with a dusting of powdered sugar.

Nutrition

Find it online: https://fooddexterity.com/plum-cake-ultra-moist-german-recipe/