I love love love when I start to see plums enter the grocery store or farmers market chat again in late summer. Their skins are taut and glossy, their juice deep and sweet-tart in that way only plums can be. I start to imagine sugar plum fairies and the holidays, knowing that its marking the time of summer coming to an end.
In Germany, seeing plums come back shift signals Pflaumenkuchen season—a tradition as tied to coffee hours and cool September breezes as pumpkin pie is to American autumn. And since I love a plum, today we’re focused on the September staple – Pflaumenkuchen (or German plum cake with a yeasted dough). Buckle up US cinnamon roll fans, I’ve got a new one for you.
Pflaumenkuchen is a simple idea made extraordinary by timing. A pillowy layer of yeast-raised dough is the anchor for the cake, tender and fluffy but sturdy enough to catch the cascade of baked plums + its juices. The Plums (once halved or quartered), gets arranged in neat overlapping rows. In the oven, the plums collapse into themselves, releasing juices that seep into the dough while the streusel topping crisps into golden, buttery crumbles.
The result? That perfect sweet-tart balance where every bite tastes like late summer’s farewell. The dough is soft, yet almost bread-like, and the fruit shines. The streusel, of course, is what makes each slice irresistible—slightly crunchy, spiced with just enough cinnamon and nutmeg to warm the whole experience.
This cake is rustic by nature. You’ll find variations of it all across Germany: some with shortcrust bases instead of yeast dough, some baked in round pans, others spread onto large sheet pans for cutting into generous squares to share. The good part about this is that there is truly no right or wrong approach.
In my kitchen, I like to stick with the classic yeasted base. It gives the cake that soft, pillowy bite that pairs so beautifully with coffee. Plus, admittedly, it’s my favorite! Another change I make to the tradition – I punch up the normal solo cinnamon and add in nutmeg, allspice, and clove in small amounts to really create a warming spice experience around the plums. And while Pflaumenkuchen can certainly stand on its own, it turns into an unforgettable dessert when served still slightly warm with a dollop of whipped cream or even a scoop of vanilla ice cream.
With twelve ripe plums on hand, this recipe gives you just the right excuse to bake one big cake to slice and share. Maybe you enjoy it with your family on a Sunday afternoon, or maybe it becomes the centerpiece of a gathering, each piece disappearing faster than you expect. That’s the charm of Pflaumenkuchen—it looks humble but feels special, a recipe rooted in tradition but open to your own kitchen’s rhythm.
If plums are around right now for you in the markets and stores, take it as your cue. Dust off your baking dish, warm some milk for the dough, and know that a few hours later you’ll be cutting into a cake that’s been loved across generations in Germany (and my house in Nashville). A little sweet, a little tart, and just the right note to welcome the shift from summer into fall.
Pflaumenkuchen (German Plum Cake with Yeast Dough and Streusel)
Equipment
- Large mixing bowl
- Small saucepan
- Wooden spoon or spatula
- Stand mixer with dough hook (optional)
- Kitchen towel or plastic wrap
- 9×13 inch baking pan (or similar)
- Knife and cutting board
Ingredients
For the Yeast Dough:
- 3 cups 360 g all-purpose flour
- 1 packet 7 g active dry yeast
- 1/2 cup 120 ml whole milk, lukewarm
- 1/4 cup 50 g granulated sugar
- 1/4 cup 60 g unsalted butter, softened
- 1 large egg
- 1/4 tsp salt
For the Plums:
- 12 ripe plums Italian or Damson preferred, pitted and quartered
- 2 tbsp granulated sugar optional, if plums are very tart
- 1/2 tsp ground cinnamon
- 1/2 tsp ground clove
- 1/2 tsp ground nutmeg
- 1/4 tsp allspice
- For the Streusel Topping:
- 3/4 cup 90 g all-purpose flour
- 1/3 cup 70 g granulated sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/3 cup 75 g unsalted butter, cold and cubed
Instructions
- In a small bowl, dissolve yeast in lukewarm milk with 1 tsp of sugar. Let sit for 5–10 minutes until foamy.
- In a large bowl, combine flour, remaining sugar, salt, egg, and softened butter. Add the yeast mixture. Knead by hand or with a stand mixer until smooth and elastic (about 7–8 minutes).
- Cover with a towel and let rise in a warm spot for 1–1.5 hours, until doubled in size.
- Wash, pit, and quarter the plums. Toss with sugar and spices if desired, then set aside.
- In a medium bowl, mix flour, sugar, nutmeg and cinnamon. Cut in cold butter with fingertips until the mixture forms coarse crumbs. Refrigerate until ready to use.
- Preheat oven to 350°F (175°C). Grease a 9×13 inch pan.
- Punch down the risen dough and roll it out to fit the pan. Place in the prepared pan, pressing into corners.
- Arrange plum quarters skin-side down in rows over the dough, slightly overlapping.
- Sprinkle streusel evenly on top.
- Bake for 35–40 minutes, until streusel is golden and dough is baked through.
- Cool slightly before slicing.