Delicious German Plum Cake Recipe

German Plum Cake, also known as Zwetschgenkuchen or Pflaumenkuchen, is a cherished classic in German bakeries and homes alike.

Its delicate, tender cake base and a generous layer of tart, juicy plums make it a dessert that’s both comforting and refreshingly vibrant.

What sets this recipe apart is its simplicity: a thinner cake layer, aromatic cinnamon, and the subtle hint of almond extract, all combining to perfectly balance the natural tartness of plums.

Whether you’re a seasoned baker or new to German desserts, this easy-to-follow recipe will help you create a treat that’s beloved across generations.

Ingredients Checklist

For the Cake Batter:

• 1 cup (125g) all-purpose flour

• 1 cup (200g) granulated sugar

• ½ cup (113g) salted butter, softened

• 2 large eggs, at room temperature

• ½ cup (120g) sour cream, at room temperature

• 1 teaspoon vanilla extract

• 1 teaspoon lemon zest (zest from 1 lemon)

• ¼ teaspoon baking powder

• Pinch of salt

• ¼ teaspoon ground cinnamon

• ¼ teaspoon almond extract (optional, for depth of flavor)

For the Plum Layer:

• 5–6 medium plums (Italian, red, or black), ripe but firm

• 2 tablespoons sugar (for sprinkling)

• ¼ teaspoon ground cinnamon

For the Streusel Topping:

• ¼ cup (30g) all-purpose flour

• ¼ cup (50g) granulated sugar

• 2 tablespoons (28g) cold unsalted butter, cubed

• ¼ teaspoon ground cinnamon

Optional for Serving:

• Confectioners’ sugar, for dusting

• Freshly whipped cream or vanilla ice cream

Definition: Streusel
A crumbly topping of butter, sugar, and flour used to add crunch and flavor to cakes and pastries.

Essential Equipment

• 9-inch (23cm) springform pan

• Mixing bowls (large and medium)

• Stand mixer or hand mixer

• Measuring cups and spoons

• Sharp knife and cutting board

• Spatula or wooden spoon

• Cooling rack

• Oven (preheated to 350°F/180°C)

• Parchment paper (for easy pan release)

Step-by-Step Instructions

1. Prepare the Pan and Plums

• Preheat oven to 350°F (180°C).

• Grease a 9-inch springform pan and line the bottom with parchment for easy removal.

• Wash, pit, and slice plums into quarters or sixths, depending on size. Set aside.

2. Make the Cake Batter

• In a large bowl, cream softened butter and sugar until pale and fluffy (about 2–3 minutes).

• Add eggs one at a time, beating well after each addition.

• Mix in vanilla extract, lemon zest, almond extract (if using), and sour cream.

• In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.

• Gently fold the dry ingredients into the wet mixture just until combined. Do not overmix.

• Spread batter evenly into the prepared pan—it will be a thin layer.

3. Add the Plum Layer

• Arrange plum slices in overlapping circles or rows on top of the cake batter, covering the entire surface.

• Sprinkle plums with 2 tablespoons sugar and ¼ teaspoon cinnamon for extra flavor and shine.

4. Prepare the Streusel Topping

• In a bowl, mix flour, sugar, and cinnamon.

• Add cold, cubed butter and use fingertips or a pastry cutter to blend until coarse crumbs form.

• Sprinkle streusel evenly over the plums.

5. Bake the Cake

• Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean and the plums are bubbling.

• If the streusel browns too quickly, cover loosely with foil in the last 10–15 minutes.

• Cool the cake in the pan on a rack for at least 15 minutes before removing the springform ring.

6. Finish and Serve

• Once cooled, dust the cake with confectioners’ sugar for a decorative touch.

• Slice and serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream.

Tips for Perfect Results

• Plum Selection: Use ripe but firm plums for best results. Italian (prune) plums are traditional, but any variety works.

• Even Slicing: Consistent plum slices ensure even baking and an attractive look.

• Don’t Overmix: Gently fold batter for a tender crumb.

• Cool Before Slicing: Let the cake cool fully for easier slicing and the best texture.

• Freezer-Friendly: Freeze slices in an airtight container for up to 2 months—just thaw and gently rewarm before serving.

Serving Suggestions

• Warm from the oven with whipped cream or vanilla ice cream.

• Chilled, dusted with extra cinnamon sugar.

• With a drizzle of honey or almond liqueur for a grown-up twist.

• As a breakfast treat with coffee or tea.

Make-Ahead and Storage Advice

• Room Temperature: Keep covered at room temp for up to 2 days.

• Refrigerator: Store in an airtight container for up to 5 days. Briefly warm before serving if desired.

• Freezing: Freeze individual slices, wrapped well, for up to 2 months.

Definition: Springform Pan
A cake pan with removable sides for easy release—ideal for delicate cakes like plum cake or cheesecake.

Final Thoughts

German Plum Cake is a celebration of seasonal fruit and simple, honest baking. Its thin, moist crumb, bursts of tart plums, and buttery streusel make it a beloved classic for any occasion.

With easy preparation and universal appeal, this cake is sure to become a new favorite at your table. Embrace the tradition, enjoy the aroma, and share a slice of this sweet German comfort with family and friends.