This Pflaumenkuchen mit Streuseln is a traditional German plum cake with a soft, buttery base (Rührteig), juicy baked plums, and a golden cinnamon crumble that gives just the right balance of crunch. It’s simple, satisfying, and one you’ll find yourself making often.
What I love most about plum cake is that perfect sweet-tart contrast. The plums become soft, juicy, and almost jammy as they bake, while still holding onto that slight tang that keeps every bite interesting. It’s this balance that makes German plum cake, also known as Zwetschgenkuchen, so special.
In Germany, this cake is a true late-summer and autumn favourite, often baked when plums are at their best. Traditionally, it’s made with a simple base, topped generously with fruit, and finished with buttery streusel. It’s not overly sweet, which allows the flavour of the plums to really shine through.
I especially love serving this cake for a relaxed Kaffee und Kuchen moment, with freshly whipped cream on the side. It’s rustic and beautifully unfussy.
If you enjoy classic German bakes like my Butterkuchen or something a little more celebratory like Frankfurter Kranz, this plum cake is a must-try.
Why You Will Love this Pflaumenkuchen mit Streuseln
- A classic German favourite
This cake is a classic Zwetschgenkuchen, known for its balance of fruit, butter, and lightly spiced crumble. - Simple, everyday ingredients
No complicated steps, just pantry staples coming together beautifully. - Soft, buttery base with juicy fruit
The Rührteig creates a light, tender foundation that pairs perfectly with the baked plums. - Irresistible cinnamon streusel topping
That golden crumble adds a delicate crunch. - Perfect for coffee time or gatherings
Whether you’re serving this at a relaxed tea table or alongside other favourites like my Strawberry and Cream Swiss Roll or a creamy Cheesecake, it fits in effortlessly.
If you’re looking for a classic German cake that’s easy to make, this Pflaumenkuchen mit Streuseln is a wonderful option. The balance of sweet and tart flavour makes every slice so enjoyable. I hope you’ll give it a try.
Pflaumenkuchen mit Streuseln
Ingredients
Fruit
- 750 g plums Zwetschgen, (1.65 lb / 26.5 oz) halved, pitted, and cut into wedges
Batter Rührteig – “Creamed Butter Cake Batter”
- 125 g soft salted butter (½ cup + 1 tbsp / 4.4 oz)
- 125 g sugar (⅝ cup / 4.4 oz)
- 2 large eggs
- 125 g flour (1 cup / 4.4 oz)
- 1 level tsp baking powder
Cinnamon Crumble Streusel
- 100 g flour (¾ cup + 1 tbsp / 3.5 oz)
- 50 g sugar (¼ cup / 1.8 oz)
- 1 packet / 9 g / 0.32 oz Dr. Oetker or Ruf Vanilla Sugar or 2 tsp homemade vanilla sugar
- Approx. 2 pinches or about ¼ tsp cinnamon
- 75 g soft butter (⅓ cup / 2.6 oz)
Instructions
- Preheat oven
- Preheat oven to 180°C (conventional oven), 160°C (fan/thermofan) or 350°F
Prepare the Tin
- Spray a springform tin with non-stick spray and line the base and sides with baking paper.
Prepare the Plums
- Wash and dry the plums. Cut them in half, remove the stones, and slice into wedges.
Make the Batter (Rührteig)
- Using a stand or hand mixer, cream the butter and gradually add the sugar until light and well combined.
- Add the eggs one by one and mix on high for approximately ½ a minute after each egg.
- Gently fold in the flour and baking powder using a spatula until just combined.
Assemble the Cake
- Spread the batter evenly into the prepared tin.
- Arrange the plum wedges neatly and evenly on top of the batter.
Make the Streusel (Crumble)
- Using a hand mixer, combine all crumble ingredients until a fine, buttery crumb forms.
Bake
- Sprinkle the crumble evenly over the plums.
- Bake for 60 minutes, or until golden and set.
Cool and Remove
- Allow the cake to cool in the tin.
- Carefully loosen the edges before opening the springform, slide a cake lifter underneath the cooled cake and gently transfer it onto your serving dish.
Notes
(I forgot to line the sides once, mine stuck slightly, but I gently loosened it with a knife and it came out perfectly.)
Must-Have Tools for This Plum Cake Recipe
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Must-Have Baking Tool
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Description: Keeps your plum cake from sticking and ensures easy release from the tin. |
Description: Effortlessly creams butter and mixes a smooth, lump-free batter. |
Description: Perfect size for this cake with easy removal and a clean, neat finish. |
Description: Safely lifts and transfers your plum cake without breaking or damaging the base. |
Keeps your plum cake from sticking and ensures easy release from the tin.
Effortlessly creams butter and mixes a smooth, lump-free batter.
Perfect size for this cake with easy removal and a clean, neat finish.
Safely lifts and transfers your plum cake without breaking or damaging the base.
Try a Traditional Yeast Base
For a more classic German bakery-style version, you can replace the batter with a thin yeast dough. It creates a slightly firmer base that holds the juicy plums beautifully and is less sweet.
Frequently Asked Questions
Pflaumenkuchen is a traditional German plum cake made with fresh plums arranged over a soft base and often finished with a buttery streusel topping. It’s especially popular in late summer during plum season.
Both refer to German plum cakes, but Zwetschgenkuchen is typically made with Zwetschgen (Italian prune plums), which are slightly smaller, firmer, and more tart, perfect for baking.
Yes, and it’s actually a very traditional option. Many classic versions of Pflaumenkuchen are made with a thin yeast dough base, which is slightly firmer and less sweet than this butter-based batter (Rührteig). This version is quicker and softer, while the yeast version has a more structured texture.
Yes. While Zwetschgen are ideal, you can use any ripe plums. Just keep in mind that softer, juicier varieties may release more liquid during baking.
No, the skins soften during baking and add flavour, colour, and structure to the cake.
Yes, you can freeze it. Wrap slices well and freeze for up to 2 months. Thaw at room temperature and warm slightly before serving.
Save This Classic Pflaumenkuchen mit Streuseln: You’ll Want to Bake It Again
