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Traditional German Plum Cake

A delightful fall cake featuring juicy Italian plums baked in a fluffy yeast dough and topped with a crunchy streusel.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: German
Calories: 300
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup 1 cup (240ml) warm milk (110°F/45°C)
  • 2.25 tsp 2¼ tsp active dry yeast
  • ¼ cup ¼ cup white granulated sugar 2 tablespoons used for activating yeast
  • 3.5 cups 3½ cups (420g) all-purpose flour
  • ½ tsp ½ tsp salt
  • 4 tbsp 4 tbsp melted butter
  • 1 large 1 large egg
Filling and Topping Ingredients
  • 1.5 lbs 1.5 lbs (700g) Italian plums, pitted and quartered Opt for ripe plums for sweetness
  • ½ cup ½ cup (100g) sugar For streusel and sweetening
  • ½ cup ½ cup (115g) flour For streusel topping
  • 4 tbsp 4 tbsp (60g) cold butter For streusel topping

Method
 

Dough Preparation
  1. In a large mixing bowl, combine the warm milk, yeast, and 2 tablespoons of sugar. Allow to sit for 5-10 minutes until foamy.
  2. Add the flour and salt, then incorporate melted butter and remaining sugar. Mix until well combined, then knead until smooth and elastic, about 5-7 minutes.
  3. Place the dough in a greased bowl, cover, and let rise in a warm area for about 1 hour, or until doubled in size.
Plum and Topping Preparation
  1. While the dough is rising, wash, pit, and quarter the Italian plums.
  2. Preheat the oven to 350°F (180°C). In a separate bowl, mix together the sugar, flour, and cold butter until crumbly to make streusel.
Assembly and Baking
  1. Once the dough has risen, spread it evenly on a greased 13 x 18 inch baking sheet.
  2. Place quartered plums over the dough evenly and sprinkle the streusel topping on top.
  3. Bake in the preheated oven for 30-35 minutes or until golden brown.
Serving
  1. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
  2. Dust with powdered sugar before serving for added elegance.

Notes

Store leftover cake in an airtight container in the fridge for up to 3 days. Freeze portions for up to 3 months, reheating at 300°F until warmed through.