German Plum Cake with Streusel

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German Plum Cake with crumble on shortcrust pastry – the taste of late summer just like grandma used to make! This classic fruit cake with juicy plums, crispy crumble and shortcrust pastry base is a simple recipe without yeast for cozy afternoons and coffee mornings. In Germany it is called Pflaumenkuchen or Zwetschgenkuchen.

German plum cake with crumble on shortcrust pastry on a cake plate

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German Plum Cake with crumble on shortcrust pastry – the late summer classic!

This plum tart with crumble on shortcrust pastry is a real classic – simple, baked in a springform pan, sure to succeed and incredibly delicious.

The buttery pastry, sweet plums and crispy crumble go together perfectly and make this cake a highlight of any coffee table. An uncomplicated recipe just like grandma used to make – ideal for plum season!

Do you prefer a sheet cake with plums? Then my quick plum cake with sponge mixture might be something for you.

Too many plums and you don’t know what to do with them? You can use them to make your own delicious plum liqueur or plum jam in the oven!

German Plum Cake – Pflaumenkuchen or Zwetschgenkuchen

There are cakes that taste like childhood – and this plum cake is definitely one of them. Buttery shortcrust pastry, fruity plums and crispy crumble on top – this is pure baking love!

This recipe comes from my grandma and we still bake it the same way today. No frills, but lots of flavor. And the best thing? It really works for everyone.

Ingredients for the Plum Cake Recipe at a glance

Shortcrust pastry:

Flour – The basis for a crumbly, golden-yellow base – preferably all purpose flour or cake flour.
Sugar – provides a subtle sweetness in the dough, which harmonizes wonderfully with the tartness of the plums.
Butter – indispensable for the typical taste and the wonderfully crumbly consistency.
Baking powder – gives the dough a light structure and makes it nice and fluffy.
Egg – combines all the ingredients to form a smooth batter.
Pinch of salt – a touch of salt brings out the sweetness even better – as always with good cake batters.

Crumble:

Flour – the basis for crispy, golden-brown crumbles.
Butter – to make the crumble crumbly and aromatic – always use cold.
Sugar – for the subtle sweetness and a nice caramel note when baking.
Pinch of salt – a small counterpart to the sweetness – provides depth of flavor.
Cinnamon – adds a warm spice that goes perfectly with plums.
Cardamom – a hint of it is enough – it gives the crumble that certain something. Optional, but very fine!

Plum topping:

Zwetschgen (Plums) – juicy, sweet and sour and simply the star of the cake – they should be ripe but still nice and firm. Italian prune plums or Empress plums do the best job.

Pflaume vs. Zwetschge – which fruit is better?

Note the following differences so that your plum cake turns out perfectly:

Zwetschgen
✔ Oval, elongated
✔ Firm flesh – easy to pit
✔ Sweet and sour with a slightly tart note
✔ Low juice content – perfect for baking
✔ Classically suitable for plum cake

Pflaumen
✔ Rounded to egg-shaped
✔ Softer, juicier – sometimes harder to pit
✔ Mild, often sweet taste
✔ Higher juice content – base can become soggy
✔ Only suitable if the fruit is very firm

Incidentally, all plums provide valuable vitamins, fiber and phytochemicals. Healthline.com explains why it is worth enjoying this fruit more often – even in cake form.

Baking plum cake step-by-step:

Step 1: Prepare & chill the shortcrust pastry

First, knead the shortcrust pastry. This is best done with cool hands or a food processor. Then put it in the fridge for 1 hour to keep it crumbly.

Step 2: Prepare the plums

Wash, halve and pit – it’s quick and easy. I also score the halves slightly so that they can be laid out in a fan shape.

Step 3: Prepare the tin & roll out the dough

Line the base of a springform pan with baking paper. Then grease inner edge of the springform pan and dust with flour.

Take the shortcrust pastry out of the fridge and shape it into a roll. Divide the dough roll into 1/3 and 2/3. Roll out 1/3 of the dough into a circle (the size of the base of the springform pan). Then place the shortcrust pastry on the base of the springform pan.

Roll out the remaining dough (2/3) to a width of approx. 8 cm and line the inside and sides of the springform pan with it. Then press the pastry well into the base and up the inside with your fingers.

Step 4: Place the plums & cover with crumble

Now place the plums in the springform pan from the outside in. I place the plum halves upright on the shortcrust pastry so that they don’t lie flat on the base. This way, the cake is baked nice and high. Then generously spread the crumble on top.

Step 5: Bake the plum cake

Place the cake in the oven at 160 °C (320°F) top/bottom heat for approx. 45-50 minutes on the middle shelf. When the crumble is golden brown and it smells wonderful – take it out!

After baking, leave the plum cake to cool in the tin. Then remove from the springform pan and serve on a cake plate.

Professional tips from grandma & experts

Use cold butter for shortcrust pastry and crumble – this ensures an extra soft and crumbly texture.
A teaspoon of fine breadcrumbs on the pastry base absorbs excess moisture.
Sprinkle a little gelling sugar over the plums before covering with crumble – it binds the escaping fruit juice during baking and the shortcrust pastry base does not become soggy.
Late, sweet and sour plums such as Hauszwetschgen taste particularly good.

Best way to serve the plum cake

Best served slightly chilled – lukewarm is a delight
Combine with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
Dust with powdered sugar – looks pretty and rounds off the taste.
Enjoy warm with a spoon of cinnamon yogurt or a cream of mascarpone and curd cheese.
Serve as a dessert in small pieces with vanilla sauce – perfect for guests.

Storage & shelf life of crumble plum cake

Room temperature: can be kept covered for 1-2 days.
In the fridge: fresh for up to 3 days.
After storing in the fridge, bring to room temperature before serving or bake briefly in the oven at a low temperature.
Suitable for freezing: Cut the baked and completely cooled cake into pieces, wrap airtight and freeze for up to 3 months. To defrost, simply leave to stand at room temperature for approx. 2 hours.
The plum cake with crumble tastes best on the baking day or the day after.

Frequently asked questions about Plum Cake with crumble | FAQ

Can I use wholemeal or spelt flour?

Yes, this works well – spelt flour provides more flavor. Wholemeal flour makes a rustic dough, but it needs enough liquid (e.g. a little more butter or egg) to prevent it from becoming dry.

Why does the dough tear when I roll it out – and how can I prevent this?

The dough usually tears because it is too warm or too dry. Keep it well chilled, work on a lightly floured surface and simply repair cracks with your fingers.

Can I modify the recipe to make it vegan or lactose-free?

Of course you can: replace the butter with vegetable margarine or coconut oil; the egg can be replaced with apple sauce or soy yoghurt. The batter may then need a little more binding – just try it out.

What helps if the base becomes soggy during baking?

In addition to the gelling sugar trick, a thin layer of fine breadcrumbs on the pastry base also provides protection.

How do I bake the cake gluten-free?

Use a 1:1 gluten-free flour mix and make sure that the baking powder is also gluten-free. The consistency and taste are similar to the original – just a little more fragile.

Can I make apple or nut varieties from it?

Of course! Replace the plums with apples, cherries or pears – for variation in taste. Add chopped nuts such as almonds or hazelnuts to the crumble for extra crunch.

Also try these quick summer cake recipes:

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German Plum Cake with Streusel | Pflaumenkuchen

German Plum Cake with crumble on shortcrust pastry – the late summer classic!

German Plum Cake – Pflaumenkuchen or Zwetschgenkuchen