Easy German Plum Cake with Streusel
German Plum Cake (Zwetschgenkuchen)
This German plum cake was made for my German husband who is from the Stuttgart area of Southern Germany. They call this cake Zwetschgenkuchen (Zwetschgen meaning plums). Other areas of Germany may call it Pflaumenkuchen, Zwetschgendatschi (Bavaria) or other local names.
You may also find variations in shape and height. Some cakes are round, using a spring-form pan, or rectangular. Some cakes are thinner and some are thicker. You can also add sliced almonds for a lovely nutty flavor and bite. Any and all of these variations are delicious! (Make sure to serve with whipped cream on the side!)
European or Italian Plums Work Best
Here's the biggest challenge of the recipe: you need a specific type of plum. European or Italian (prune) plums work best. They're smaller, oblong and typically have a very dark skin. They are often covered in a powdery bloom that serves as a barrier against insects, bacteria and moisture loss. The flesh has more of a golden- or green-yellow hue.
The reason these prune plums are the best choice is because they don't contain as much water as our standard American plums. The texture may appear watery when cutting, but when baked, they become somewhat like jam - which is absolutely delicious. The flavor deepens, it becomes sweeter and the purple/pink color becomes brighter.
Note: I used fresh Sugar Prune plums, or French prunes. These taste very similarly and worked perfectly.
Why is this called a Cake? The Difference between Kuchen and Torte.
In German, you'll find "cakes" typically use one of two words: 'Kuchen' or 'Torte'. A Kuchen is typically a more dry, and what could be called more simple, cake. Think: coffee cake. They also often contain fruit within or on top. Where we (Americans) may use baking powder/soda for leavening, these would typically use yeast.
A Torte is typically more moist and more embellished, with creams and fillings. A Black Forest Cake, for example, is called Schwarzwälder Kirschtorte. As always, there are always exceptions to the rule!
How do I Make a German Plum Cake?
The ingredients and process are quite simple. You can use fresh or jarred Italian (European) Prune Plums or Sugar (French) Prune Plums. If using jarred, make sure to drain very well. You can also use another low-moisture fruit as well (e.g. certain apples), if you can't find the right plums or want to make a different German fruit cake.
Ingredients for German Plum Cake
- Italian (European) or Sugar (French) Prune Plums
- Flour
- Sugar
- Yeast
- Milk
- Butter
- Salt
- Vanilla
These ingredients will also cover the Streusel part.
How to make German Plum Cake
- Mix the base/dough ingredients together and knead briefly. Rest for an hour.
- Make the Streusel and refrigerate until ready.
- Wash, pit and quarter the plums.
- Roll out the dough, place in the pan and layer the plums. Rest for 30 minutes.
- Sprinkle the streusel on top and bake!
Storage and Tips
The cake is best eaten the day of. Otherwise, seal in an airtight container and store at room temperature for about 2 days - or, store in the fridge for 3-4 days. Note that the Streusel may not be as crunchy after day 1.
Vegan Alternative: You can use plant-based milk and butter for both the base and streusel. The streusel may not be as crispy, but should be close. (I have not made this particular recipe with either.)
Other Fruits: If you can't find the right plums, I'd recommend a different low-moisture fruit, such as pie apples (e.g. Granny Smith), some peaches, pears or pie cherries.
Try this pie alternative! This easy German plum cake is actually a yeasted "cake" base, layered with plums and streusel. It's not super sweet, as it relies mainly on the plums as the star. You can also use other seasonal fruit!
Makes 9 Slices - double the recipe for more.
- 700 g Italian or Sugar Prune Plums ((About 1.5 lbs) Washed, pitted and quartered)
- 250 g Flour
- 35 g Sugar
- 1 tsp Yeast (Active Dry or Instant)
- 150 ml Milk (Warm)
- 50 g Butter (Softened)
- 1 tsp Vanilla Extract
- Pinch Salt
- 40 g Butter (Softened)
- 40 g Sugar
- 75 g Flour
- 1/2 tsp Cinnamon (Optional)
- 1/4 tsp Vanilla (Optional)
- Mix all of the dough ingredients (except the plums) in a medium bowl until well-combined.
If you're not sure if your yeast is active, proof it first in a bit of the milk beforehand, then add it to the rest of the dough ingredients.
- Tip the dough onto a clean surface and knead for just a couple minutes until somewhat smooth.
We just want everything well-combined, not to develop a lot of gluten.
- Cover and rest until doubled in size, about an hour.
- Mix all of the streusel ingredients together in a small bowl until crumbs form, and stick together when squeezed. Refrigerate until needed.
Use your hands to squeeze the crumbs together into larger clumps. Then use your fingertips to separate the lumps into smaller lumps for more variety.
- Prepare a 9x12-inch (~23 x 30.5-cm) baking sheet. You don't need to butter it, but you can line with parchment, if preferred.
- Punch the dough down and roll out to the size of your baking sheet. You can use your hands to stretch and push the dough into place as well.
- Layer the plums on top right next to each other so the entire surface is covered in plums with minimal gaps.
You can slightly overlap them as well, for better coverage.
- Cover and allow to rest for 30-45 minutes. Preheat your oven to 350 Fahrenheit (176 Celsius).
- After resting, sprinkle the entire surface with the cold streusel. It should be well-covered.
- Bake for 35-45 minutes, until the edges of the dough begin to slightly brown.
- Cool for about 5-10 minutes and remove to a wire rack to cool more. Slice and eat warm or at room temperature. Serve with whipped cream!
- Other Fruits: If you can't find the right plums, I'd recommend a different low-moisture fruit, such as pie apples (e.g. Granny Smith), some peaches, pears or pie cherries. Standard American plums contain too much moisture and will make the cake very soggy.
- Vegan Alternative: You can use plant-based milk and butter for both the base and streusel. The streusel may not be as crispy, but should be close. (I have not made this particular recipe with either.)
- Use Vanilla Sugar: I love incorporating vanilla sugar into the dough and streusel for more vanilla flavor. I substitute a small portion of regular sugar for this.
Storage:
The cake is best eaten the day of. Otherwise, seal in an airtight container and store at room temperature for about 2 days - or, store in the fridge for 3-4 days. Note that the Streusel may not be as crunchy after day 1.
Hi, I’m Rena! I’m a thirty-something foodie and house-spouse living in Texas. I love sharing and developing recipes from my mixed-race family, world travels and insatiable need to try new things.
I enjoy a mix of culinary traditionalism and innovation to honor history and create my own.
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