German Plum Cake with Streusel
German Plum Cake with Streusel is a traditional Pflaumenkuchen made with a thin, buttery yeasted dough, closely arranged prune plums, and a substantial melted-butter streusel topping. The dough gets a second rise in the pan before the unsweetened plums are added, keeping the shallow cake tender underneath the fruit.
Servings 15 slices
Calories 325kcal
Equipment
- 9 x 13-inch (23 x 33 cm) sheet pan The shallow sides are perfect for the thin yeasted base and make it easy to cut the finished cake into 15 slices.
- Stand Mixer fitted with a dough hook. Kneads the enriched yeast dough until smooth and soft without requiring additional flour.
- mixing bowls For preparing the streusel while the dough rises.
- pairing knife For halving, pitting, and cutting the prune plums into narrow pieces.
- parchment paper Can be used to line the bottom of the baking pan for easier removal.
Ingredients
Yeasted Dough:
- ½ cup (120 ml) whole milk lukewarm
- 2¼ tsps (7 g / 1 packet) active dry yeast or instant yeast
- ¼ cup (50 g) granulated sugar
- 3 cups (375 g) all-purpose flour
- ½ tsp (3 g) table salt
- ½ cup (113 g) unsalted butter melted
- 1 large egg yolk room temperature
- 1 tsp (4 g) vanilla extract
- zest of one lemon
Plum Topping:
- 1-1¼ lbs (454-570 g) Italian prune plums or any plum that's not overly ripe
Streusel:
- 1½ cups (190 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ tsp (1 g) ground cinnamon
- pinch table salt
- ½ cup (113 g) unsalted butter softened
- 1 tsp (5 ml) vanilla extract
Instructions
- Add the lukewarm milk, yeast, and granulated sugar to the bowl of a stand mixer fitted with the dough hook. Stir briefly to moisten the yeast, then add the flour, salt, softened butter, egg yolk, vanilla extract, and lemon zest.½ cup (120 ml) whole milk, 2¼ tsps (7 g / 1 packet) active dry yeast, ¼ cup (50 g) granulated sugar, 3 cups (375 g) all-purpose flour, ½ tsp (3 g) table salt, 1 large egg yolk , 1 tsp (4 g) vanilla extract, zest of one lemon, ½ cup (113 g) unsalted butter
- Mix on low speed until a shaggy dough forms and no dry flour remains. Increase to medium-low speed and knead for about 5 minutes, until the dough is smooth, soft, and slightly tacky. Avoid adding extra flour unless the dough remains excessively sticky after kneading.
- Shape the dough into a ball and return it to the bowl. Cover and let rise in a warm, draft-free place for about 1 hour, or until approximately doubled in size.
- While the dough rises, wash and thoroughly dry the Italian prune plums. Cut the plums in half lengthwise and remove the pits, then cut each half lengthwise into 4 narrow pieces so each whole plum yields about 8 pieces. Set aside.1-1¼ lbs (454-570 g) Italian prune plums
- To make the streusel, stir together the flour, granulated sugar, cinnamon, and salt. Add the melted butter and vanilla extract and mix with a fork until crumbs form, leaving a mixture of smaller crumbs and larger pieces. Set aside.½ cup (113 g) unsalted butter, 1½ cups (190 g) all-purpose flour, ¾ cup (150 g) granulated sugar, ½ tsp (1 g) ground cinnamon, pinch table salt, 1 tsp (5 ml) vanilla extract
- Butter a 9 x 13-inch (23 x 33 cm) sheet pan. Line the bottom with parchment paper if desired.
- Transfer the risen dough to the prepared sheet pan and use lightly buttered fingertips to press and stretch it into an even layer across the bottom. Cover and let rise in a warm, draft-free place for about 30 minutes, until the thin layer of dough is noticeably puffier and approximately doubled in thickness.
- While the dough completes its second rise, preheat the oven to 375°F (190°C).
- Arrange the plum pieces over the risen dough in 15 groups, corresponding to the 15 portions of the finished cake. Alternate the direction of the plum pieces from one group to the next to create the cross-hatch pattern.
- Scatter the streusel evenly over the plums and exposed dough, keeping some of the larger crumbs intact.
- Bake for 30 to 40 minutes, rotating the sheet pan halfway through, until the dough is golden brown around the perimeter, the streusel is lightly browned, and the plums are tender with their juices bubbling.
- Cool the German plum cake in the pan for at least 20 minutes before cutting into 15 pieces, using the arrangement of the plums as a guide. Serve warm or at room temperature.
Notes
- The dough should be soft and slightly tacky after kneading. Avoid adding extra flour unless it remains excessively sticky.
- After pressing the dough into the pan, let it rise until visibly puffy and approximately doubled in thickness.
- Don't sugar the plums before baking. The dough and streusel provide enough sweetness.
- Arrange the plums in 15 groups, alternating their direction to create the cross-hatch pattern and guide the portions.
- For the streusel, leave a mixture of fine crumbs and larger pieces.
- Rise times will vary with kitchen temperature, so use the appearance of the dough as your guide.
- The cake is best the day it is baked. Refrigerate covered for up to 3 days or freeze well wrapped for up to 2 months.
Nutrition
Serving: 100g | Calories: 325kcal | Carbohydrates: 46g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 125mg | Potassium: 150mg | Fiber: 2g | Sugar: 21g | Vitamin A: 470IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 2mg