German Plum Cake
This delightful German Plum Cake has a layer of fresh plums in the middle with a sweet, crumbly streusel on top. It's our favorite way to use seasonal plums for baking!
Servings: 8 -10 servings
Ingredients
Cake
- 3/4 cup granulated sugar
- 1/2 cup salted butter softened
- 2 large eggs room temperature
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6-12 plums* pitted and halved, quartered, or cut into eighths if large (about 1 1/2 to 2 pounds)
Streusel
- 1 cup all-purpose flour
- 1 cup sugar
- 1/4 teaspoon cinnamon
- 1/2 cup salted butter softened
Instructions
- Preheat oven to 350°F. Grease and flour a 9-inch springform pan or line a 9-inch square pan with a parchment paper sling.
- Cream the butter and sugar together in a large bowl until light, about 2 minutes. Add the eggs, lemon zest, and vanilla, mixing well to combine.3/4 cup granulated sugar, 1/2 cup salted butter, 2 large eggs, 1 teaspoon lemon zest, 1 teaspoon vanilla extract
- Add the flour, baking power, and salt, mixing just until combined, then spread the thick batter into the prepared pan.1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt
- Wash and slice the plums, then arrange them in a circular pattern on top of the cake batter, completely covering the batter and slightly overlapping.6-12 plums*
- Prepare the streusel by mixing the flour, sugar, cinnamon, and softened butter in a bowl using a hand mixer for 1-2 minutes until it resembles crumbs. It should clump together if you give it a squeeze in your fist to make larger clumps of streusel. Sprinkle evenly over the plums.1 cup all-purpose flour, 1 cup sugar, 1/4 teaspoon cinnamon, 1/2 cup salted butter
- Bake for 45-55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool for at least 30 minutes before slicing and serving. This cake is delicious both warm with a scoop of ice cream or served cold from the fridge all by itself (my personal favorite).
Notes
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- *The number of plums really depends on their variety and size. If you have access to Italian prune plums, use those for the most authentic cake.
- Instead of topping the plums with streusel, you could also try using 1/2 cup of pearl sugar instead.
Nutrition
Calories: 541kcal | Carbohydrates: 77g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 345mg | Potassium: 140mg | Fiber: 2g | Sugar: 49g | Vitamin A: 940IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 2mg
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