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Easy German Plum Cake (Zwetschgenkuchen) with Streusel Topping

A close-up of a moist plum cake topped with streusel crumbs, with two slices already cut and slightly separated.
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Make this classic German Plum Cake, Zwetschgenkuchen, featuring fresh seasonal plums over a tender cake base, finished with a buttery streusel topping. It is a simple, satisfying dessert perfect for afternoon coffee or brunch.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 2 pounds fresh plums (about 12-15), halved and pitted
  • 1/4 cup lemon juice (for plums)
  • 1 cup all-purpose flour (for streusel)
  • 1/2 cup packed brown sugar (for streusel)
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour a 9-inch springform pan.
  2. Prepare the cake base: In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
  4. Gradually add the flour mixture alternately with the milk, mixing just until the batter comes together. Do not overmix.
  5. Spread the cake batter evenly into the prepared springform pan.
  6. Prepare the plums: Toss the halved and pitted plums with lemon juice in a separate bowl. Arrange the plum halves cut-side up over the batter in the pan, packing them closely together.
  7. Prepare the streusel topping: In a small bowl, combine 1 cup flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Sprinkle the streusel topping evenly over the plums.
  9. Bake for 50 to 60 minutes, or until the streusel is golden brown and a toothpick inserted into the cake portion (avoiding the fruit) comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes before releasing the springform side. Cool completely before slicing.

Notes

  • For the best flavor, use ripe but firm European plums like Italian prune plums (Zwetschgen).
  • If you prefer a richer cake base, substitute 1/4 cup of the milk with sour cream.
  • Dust the cooled cake lightly with powdered sugar before serving for a traditional presentation.

Nutrition

Find it online: https://cookingbyfelix.com/easy-german-plum-cake-recipe/