Pflaumenkuchen (German Plum Cake with Yeast Dough and Streusel)
A traditional German plum cake with the warming spices kicked up a notch, baked on a soft yeasted dough and topped with ripe plums and buttery streusel. Perfect with afternoon coffee or as a cozy dessert.
Equipment
- Large mixing bowl
- Small saucepan
- Wooden spoon or spatula
- Stand mixer with dough hook (optional)
- Kitchen towel or plastic wrap
- 9x13 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 9x13 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.
Notes
Traditionally served slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream.
You can also make this in a round springform pan or cake pan for a more rustic presentation (like pictured).
If your plums are very juicy, dust the dough lightly with breadcrumbs before arranging the fruit to prevent sogginess.