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Moist German Plum Cake with Streusel Topping

A moist slice of crumb topped plum cake featuring rich, dark red plum pieces baked into the tender crumb.
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Bake this rustic German Plum Cake, known as Zwetschgenkuchen, featuring fresh, juicy plums over a buttery cake base, finished with a simple, crisp streusel topping. This recipe delivers a moist texture perfect for tea time or a late summer dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups fresh plums, pitted and halved or sliced
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.
  2. Prepare the cake batter: In a medium bowl, whisk together 1 3/4 cups flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  5. Pour the batter into the prepared pan and spread it evenly.
  6. Arrange the sliced plums over the batter, pressing them slightly into the surface.
  7. Prepare the streusel: In a small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Sprinkle the streusel topping evenly over the plums.
  9. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes before removing it to a wire rack to cool completely.

Notes

  • For an almond flavor accent, add 1/4 cup of almond flour to the main cake batter.
  • Use firm, slightly tart plums like Italian prune plums for the best texture after baking.
  • Serve this moist fruit cake slightly warm with a dusting of powdered sugar or a dollop of whipped cream.

Nutrition

Find it online: https://www.unfoldrecipes.com/best-plum-cake-moist-german-recipe/