top of page
  • Writer's pictureErin

German Plum Cake

Hungry for more? This recipe was featured in a podcast episode!


A slice of plum cake with crumble topping on a plate next to a cup of tea.

It's another recipe straight from Oma! Pflaumenkuchen mit streusel or plum cake with crumble. This is perfect treat to serve with tea to guests at any time of the day. If you haven't got plums on hand, or in your freezer, you can also make this cake with apples.

Prep Time: 25 min

Cook time: 40-45 min

Yield: 1 9-inch round cake


Cake Layer

  • 100 g butter, grated

  • 100 g granulated suagr

  • 2 eggs

  • 1/2 tbsp vanilla extract

  • couple drops of lemon extract

  • 200 g all-purpose flour

  • 2 tsp baking powder

  • 4-5 tbsp milk

Plum Layer

  • prune plums, pit removed and halved or quartered (fresh or frozen)

Streusel Layer

  • 100 g all-purpose flour

  • 75 g sugar

  • 75 g butter, grated

  • 1/2 tsp vanilla


Cake Layer

  1. Pre-heat oven to 350F

  2. In a large bowl, cream together butter and sugar. Add eggs, vanilla and lemon extract. Scrape sides and combine into an even batter.

  3. Add flour and baking powder and mix until no dry flour remains. Then add in milk a tbsp at a time until batter is a bit thinner. Mine started to move up the beaters on my mixer.

  4. Scrape batter into a parchment lined, 9-inch, springform pan.

Plum Layer

  1. Place plums, skin side down on top of the cake layer. Use the plums to press the cake mix into an even layer in the pan.

Streusel Layer

  1. Combine flour, sugar, grated butter and vanilla in a bowl.

  2. Squeeze and massage the mixture in your hands until a buttery crumb is formed. Add more butter if necessary. It should stick together when squeezed in the palm of your hand and easily transform back into a crumble if you rub it with your thumb.

  3. Evenly sprinkle the crumb over the plums on the cake.

  4. Bake in 350F oven for 40-45 min or until a toothpick inserted in the centre comes out clean.

Zhuzh it up!

  • Try out other fruits, like apple, cherry, blackberry, blueberry, the list is endless!

  • This cake is perfect to make the day before, some would even say it tastes better the second day as it allows the flavours to sit for a bit!

  • If you've got dark baking ware, lower the temperature on your oven by 25F and increase your baking time by 10 min.

This amazing recipe was written by Oma.


Related Posts

See All


bottom of page