German Plum Cake with Streusel

💛 Why I Love This Recipe

This cake reminds me of my Oma’s kitchen—flour in the air, the smell of warm fruit and cinnamon, and a slice of cake served with hot tea. It’s homey, forgiving, and a total crowd-pleaser.

• Classic German-style cake that never fails
• Perfect way to use up lots of plums
• The streusel topping is buttery and crisp
• Not too sweet—great with coffee or tea
• Freezes beautifully!

🍑 What You’ll Need

For the Dough:

• 2 ¼ tsp active dry yeast (1 packet)
• ¾ cup warm milk
• ¼ cup granulated sugar
• 3 cups all-purpose flour
• 1 egg
• 1 tsp vanilla extract
• ½ tsp salt
• ¼ cup unsalted butter (softened)

For the Topping:

• 1 ½–2 lbs fresh plums (halved and pitted)
• ½ cup granulated sugar
• 1 tsp cinnamon (optional)

For the Streusel:

• ¾ cup all-purpose flour
• ⅓ cup granulated sugar
• 6 tbsp unsalted butter (cold and cubed)

🧁 How to Make German Plum Cake with Streusel

Step 1: Activate the Yeast

In a bowl, mix warm milk, 1 tbsp sugar, and yeast. Let sit for 5–10 minutes until foamy.

Step 2: Make the Dough

Add flour, remaining sugar, egg, vanilla, salt, and softened butter to the yeast mixture. Knead until smooth and soft.

Step 3: Let Dough Rise

Cover and let the dough rise in a warm spot for 1 hour, or until doubled in size.

Step 4: Prepare the Streusel

In a small bowl, mix flour and sugar, then cut in cold butter until crumbly.

Step 5: Press Dough Into Pan

Press the risen dough into a greased rectangular baking pan.

Step 6: Add Plums and Sugar

Arrange halved plums in rows on top of the dough, cut-side up. Sprinkle with sugar and cinnamon if using.

Step 7: Add Streusel Topping

Sprinkle the streusel evenly over the plums.

Step 8: Bake

Bake at 350°F (175°C) for 35–40 minutes, until the top is golden and the fruit is bubbling.

Step 9: Cool and Serve

Let cool before slicing into squares or rectangles.

☕ What to Serve With

• Hot coffee or tea
• A dollop of whipped cream or crème fraîche
• Vanilla ice cream
• A sprinkle of powdered sugar right before serving

❓ FAQ

Can I use regular plums?
Yes! Just cut them into smaller wedges if they’re big.

Can I skip the yeast and use a shortbread crust?
Totally. Some versions do that—great if you’re in a rush.

Does this freeze well?
Yes! Let it cool completely, then wrap and freeze for up to 2 months.

Can I make it ahead?
Yes—bake it the night before. It’s even better the next day.

Can I use canned plums?
Fresh is best, but drained canned plums work in a pinch.

🍽️ That’s It!

This German Plum Cake with Streusel is cozy, buttery, and the best way to celebrate plum season. Whether you’re making it for guests or just a slow afternoon, it’s a bake you’ll come back to every year. Let me know how yours turns out—especially if it reminds you of home too 💛🍰