Traditional German Plum Crumble Cake Without Yeast

If you love the taste of German plum cake but don’t want to deal with yeast, this is your cake. It’s super simple, buttery, and packed with sweet-tart plums. No rising time, no kneading—just mix, press, layer, and bake. That crumbly topping? Golden, crisp, and absolutely addictive. This is the perfect no-fuss bake that tastes like something straight from an old German kitchen.

💛 Why I Love This Recipe

I first made this when I didn’t have time for a yeast dough—and honestly, I liked it just as much. It’s now my go-to when I want something fast, cozy, and guaranteed to please.

• No yeast = no waiting
• Simple ingredients you probably already have
• Crumb topping and crust from the same dough
• Great for using up ripe plums
• Tastes even better the next day!

🍑 What You’ll Need

For the Base & Crumble:

• 2 ¼ cups all-purpose flour
• ¾ cup granulated sugar
• ½ tsp baking powder
• Pinch of salt
• 1 tsp vanilla extract
• ¾ cup unsalted butter, cold and cubed
• 1 egg

For the Plum Layer:

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

🧁 How to Make German Plum Crumble Cake (No Yeast)

Step 1: Make the Dough

In a large bowl, combine flour, sugar, baking powder, and salt. Add cubed butter, vanilla, and egg. Mix until crumbly and soft like wet sand.

Step 2: Press Dough Into Pan

Take two-thirds of the dough and press it firmly into the bottom of a parchment-lined rectangular or round baking pan.

Step 3: Add the Plums

Arrange halved plums cut-side up over the crust. Sprinkle with 2 tbsp sugar and cinnamon if using.

Step 4: Top With Crumble

Sprinkle the remaining dough over the plums to make a rustic crumble topping.

Step 5: Bake

Bake at 350°F (175°C) for 40–45 minutes, until the top is golden and the plums are bubbling.

Step 6: Cool and Slice

Let the cake cool completely before slicing. Serve at room temp or slightly warm.

☕ What to Serve With

• A hot mug of coffee or black tea
• Whipped cream or a scoop of vanilla ice cream
• Dust of powdered sugar for a pretty finish
• Glass of spiced wine for fall vibes

❓ FAQ

Can I use regular plums instead of Italian plums?
Yep! Just slice them thinner if they’re larger.

Does this cake need to be refrigerated?
Only if you’re keeping it more than 2–3 days. Otherwise, room temp is fine.

Can I freeze it?
Yes! Wrap slices tightly and freeze up to 2 months.

Can I skip the cinnamon?
Absolutely. It’s optional, but it adds a nice warm touch.

Can I use a springform pan?
Totally. Just make sure to line the bottom with parchment.

🧡 That’s It!

This Traditional German Plum Crumble Cake Without Yeast is the kind of bake that feels like a hug. It’s easy, comforting, and absolutely perfect with a warm drink. If you try it, leave a comment and let me know how it turned out—I’d love to hear from you! 🍰🍑