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Classic German Plum Cake with Streusel Topping

A close-up of a slice of plum cake featuring juicy purple plums and a golden crumble topping on a white plate.
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Make this classic German Plum Cake (Zwetschgenkuchen) using fresh plums and a buttery streusel topping. This recipe uses a simple shortcrust pastry base, making it an easy and delicious seasonal dessert perfect for brunch or coffee.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 2 pounds fresh plums (like Italian prune or Italian plums), halved and pitted
  • 1 tablespoon lemon juice
  • 1/4 cup granulated sugar (for plums)
  • 1 teaspoon ground cinnamon (for plums)
  • 1 cup all-purpose flour (for streusel)
  • 1/2 cup packed light brown sugar (for streusel)
  • 1/4 teaspoon ground cinnamon (for streusel)
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces (for streusel)

Instructions

  1. Prepare the shortcrust pastry: In a large bowl, whisk together 1 3/4 cups flour, 1/2 cup granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Mix in the egg yolk and ice water until the dough just comes together. Do not overmix. Form the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
  3. Prepare the plums: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease and flour a 9-inch springform pan or a 9×13 inch baking dish.
  4. In a medium bowl, gently toss the halved and pitted plums with 1/4 cup granulated sugar, lemon juice, and 1 teaspoon cinnamon. Set aside.
  5. Prepare the streusel topping: In a separate bowl, combine 1 cup flour, brown sugar, and 1/4 teaspoon cinnamon. Cut in the cold butter until crumbly, similar to the pastry base.
  6. Roll out the chilled dough and press it evenly into the bottom of your prepared pan to form the cake base.
  7. Arrange the plum halves cut-side up over the dough base, packing them closely together.
  8. Sprinkle the streusel topping evenly over the plums.
  9. Bake for 45 to 55 minutes, or until the crust is golden brown and the plums are tender.
  10. Let the German Plum Cake cool in the pan on a wire rack before slicing and serving.

Notes

  • You can use ripe Italian prune plums or similar firm varieties for the best results in this recipe.
  • If you prefer a yeast dough base, you can substitute that for the shortcrust pastry, but allow for an extra rising time.
  • This cake is excellent served slightly warm with a dusting of powdered sugar or a dollop of whipped cream.

Nutrition

Find it online: https://hearthbite.com/plum-cake-german-recipe-streusel/