Description
Streusel-topped German plum cake brings sweet memories of family gatherings in Bavaria straight to your kitchen. Warm cinnamon and juicy plums mingle perfectly in this traditional dessert that feels like a delicious hug from grandma.
Ingredients
Scale
Primary Ingredients:
- 3 cups all-purpose flour
- 1 ½–2 lbs fresh plums
- 1 egg
- ¾ cup warm milk
- ¼ cup unsalted butter
- ¼ cup granulated sugar
Supporting Ingredients:
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Streusel Topping:
- ¾ cup all-purpose flour
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter
- 1 teaspoon cinnamon
Instructions
- Dissolve 2 ¼ tsp active dry yeast in ¾ cup warm milk with 1 tbsp sugar. Allow the mixture to become frothy for 5-10 minutes.
- Combine 3 cups flour, remaining sugar, 1 egg, 1 tsp vanilla extract, ½ tsp salt, and ¼ cup softened butter in the yeast mixture. Knead the dough until it becomes smooth and elastic.
- Cover the dough and let it rest in a warm area for 1 hour until it doubles in volume.
- Prepare the streusel by mixing ¾ cup flour with ⅓ cup sugar. Cut in 6 tbsp cold, cubed butter until the mixture resembles coarse crumbs.
- Grease a rectangular baking pan and stretch the risen dough evenly across the bottom.
- Halve and pit 1 ½–2 lbs fresh plums. Arrange the plum halves in neat rows, cut-side facing upward.
- Sprinkle ½ cup sugar and 1 tsp cinnamon (if using) over the plum arrangement.
- Distribute the streusel mixture uniformly across the plum-covered surface.
- Bake at 350°F for 35-40 minutes until the top turns golden and the plums start bubbling.
- Allow the cake to cool completely before cutting into square or rectangular portions.
Notes
- Always use ripe, slightly soft plums for the best flavor and texture in your cake.
- The dough rises best in a warm, draft-free spot like near a preheated oven or on top of a warm appliance.
- Gently pat the dough into the pan to keep it light and airy, avoiding pressing too hard and compacting the texture.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend and add an extra egg for binding.
- Prep Time: 1 hour 15-20 minutes
- Cook Time: 35-40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 8
- Calories: 324 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg