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Easy Moist German Plum Cake with Streusel Topping

Close-up of a moist plum cake slice showing baked plums and a golden crumb topping.
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Make a classic German Plum Cake (Zwetschgenkuchen) that is moist and simple to prepare. This recipe features fresh plums over a tender cake base, finished with a buttery streusel crumb topping.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 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
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan or an 8×8 inch square pan.
  2. Prepare the streusel: In a small bowl, mix the streusel flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set this aside in the refrigerator.
  3. Prepare the cake batter: In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, and salt. Set aside.
  4. In a large bowl, beat the softened butter and 1/2 cup granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until combined.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  6. Spread the batter evenly into your prepared cake pan.
  7. Arrange the plum halves cut-side up over the batter in concentric circles or a tight pattern. You want the fruit to cover the surface completely.
  8. Remove the streusel from the refrigerator and sprinkle it evenly over the plums.
  9. Bake for 45 to 55 minutes, or until a wooden pick inserted into the cake portion (avoiding the plums) comes out clean and the streusel is golden brown.
  10. Let the cake cool in the pan on a wire rack for 15 minutes before removing it from the pan to cool completely.

Notes

  • For the best flavor and texture, use firm, ripe plums like Italian prune plums or Black Splendor plums.
  • If you prefer a richer cake base, you can substitute the milk with buttermilk.
  • This cake is excellent served slightly warm with a dusting of powdered sugar or a dollop of whipped cream.

Nutrition

Find it online: https://delicerecipe.com/easy-moist-plum-cake-german-streusel/