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German plum cake with streusel topping dusted with powdered sugar

Pflaumenkuchen mit Streuseln

A soft, buttery German plum cake topped with juicy, sweet-tart plums and a golden cinnamon streusel that adds a delicate crunch.
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Prep Time 40 minutes
Cook Time 1 hour
Course Cakes
Cuisine German
Servings 8

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

Prepare the Plums

  • Wash and dry the plums. Cut them in half, remove the stones, and slice into wedges.
    Fresh plums halved and pitted for German plum cake

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.
    Adding flour to plum cake batter for German plum cake

Assemble the Cake

  • Spread the batter evenly into the prepared tin.
    Plum cake batter spread in springform pan
  • Arrange the plum wedges neatly and evenly on top of the batter.
    Plums arranged on batter for German plum cake

Make the Streusel (Crumble)

  • Using a hand mixer, combine all crumble ingredients until a fine, buttery crumb forms.
    Mixing streusel crumble for plum cake topping

Bake

  • Sprinkle the crumble evenly over the plums.
    UnbakedPflaumenkuchen mit Streuseln in tins
  • 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

Tip: Don’t open the tin until you’re sure the cake isn’t sticking to the sides, or it may break.
(I forgot to line the sides once, mine stuck slightly, but I gently loosened it with a knife and it came out perfectly.)