Ohhh yes — Traditional German Plum Cake (Pflaumenkuchen) 🍑🍰 — tender yeast or shortcrust base, juicy plum topping, sometimes a streusel crown. Classic, rustic, and slightly tangy-sweet. Here’s a home-friendly, traditional version.
Traditional German Plum Cake (Pflaumenkuchen)
Ingredients
Dough (Yeast-based, tender and soft)
-
2½ cups all-purpose flour
-
2½ tsp active dry yeast
-
¼ cup sugar
-
½ tsp salt
-
⅓ cup milk, lukewarm
-
1 egg
-
⅓ cup butter, melted
Topping
-
1½–2 lbs fresh plums, pitted and halved
-
2–3 tbsp sugar (more if plums are tart)
-
1 tsp cinnamon (optional)
Optional Streusel
-
½ cup flour
-
¼ cup sugar
-
3 tbsp butter, cold and cubed
Instructions
1) Prepare the dough
-
In a small bowl, dissolve yeast in lukewarm milk with 1 tsp sugar. Let sit 5–10 min until foamy.
-
In a large bowl, combine flour, sugar, and salt.
-
Add yeast mixture, egg, and melted butter. Mix into a soft dough.
-
Knead lightly (or use a stand mixer) until smooth. Cover and let rise 1–1½ hours until doubled.
2) Prepare the streusel (optional)
-
Mix flour, sugar, and butter with fingertips until crumbly. Set aside.
3) Assemble
-
Preheat oven to 375°F / 190°C.
-
Roll or press dough into a greased 9×13-inch or round baking pan.
-
Arrange plums cut-side up on the dough, slightly overlapping.
-
Sprinkle with sugar and cinnamon.
-
Optional: top with streusel.
4) Bake
-
Bake 35–40 minutes until crust is golden and plums are soft and bubbling.
5) Serve
-
Cool slightly. Can serve warm or at room temperature.
-
Optional: dust with powdered sugar before serving.
Tips for authentic German vibes
-
Slightly underripe plums work best — they hold shape and have tang.
-
Yeast dough = classic, shortcrust (Mürbeteig) = firmer, buttery base.
-
Can brush dough with a little apricot jam after baking for extra shine.
-
Streusel is optional but gives that extra “Grandma bakery” magic.
If you want, I can give a super indulgent version with custard layer under the plums — traditional in many German bakeries.