The juicy plums become soft and slightly jammy while baking, while the cake stays fluffy underneath with a cozy buttery flavor and a little freshness from the lemon zest.

Unlike many very sweet cakes, this version feels a little more balanced and satisfying because it uses whole wheat flour and lots of fresh fruit. The whole wheat flour gives the cake a slightly heartier texture and makes it feel more filling, while the plums add natural sweetness and juiciness.

It is one of those easy plum cake recipes that works perfectly for coffee time, family gatherings, late summer afternoons, or simple weekend baking.

I personally love serving this cake with cold Greek yogurt because it pairs so well with the warm fruity cake and buttery streusel. But whipped cream also works perfectly if you want a more classic dessert style version.

Why You’ll Love This German Plum Cake Recipe

• Soft buttery cake with juicy fresh plums
• Golden crumble streusel topping
• Made with whole wheat flour for a more satisfying texture
• Perfect for coffee time or dessert
• Easy plum cake recipe baked on a sheet pan
• Tastes even better the next day
• Perfect with Greek yogurt or whipped cream

What This German Plum Cake Is Like

This German plum cake is soft, moist, fruity, and slightly buttery with a golden crumb topping.

As the cake bakes, the plums soften and release their juices into the batter, creating those delicious fruity pockets throughout the cake.

The streusel on top becomes lightly crisp and buttery, while the inside stays soft and fluffy.

Because this version uses whole wheat flour, the cake feels a little more rustic and hearty than classic white flour cakes. It makes the cake more satisfying and pairs beautifully with the sweet tart plums.

It is the kind of cake that feels cozy, homemade, and perfect for late summer and early fall.

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German Plum Cake Recipe with Streusel

This German plum cake recipe is made with a soft buttery sheet cake base, juicy plums, and golden whole wheat streusel. It is simple, cozy, and perfect for coffee time, family gatherings, or late summer baking.

Course cake, Dessert

Cuisine German

Keyword cake, dessert, fruit cake, Plum, recipe, snack ideas, Streusel

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 24 slices

Calories 270kcal

Equipment

• Large mixing bowl
• Hand mixer or stand mixer
• Baking sheet
• Parchment paper
• Spatula
• Small bowl for streusel

Ingredients

For the cake batter:

• 7/8 cup butter softened (200 g)
• 3/4 cup plus 1 tbsp sugar 160 g
• 2 tsp vanilla sugar 1 packet, 8 g
• Pinch of salt
• 4 large eggs
• 1 3/4 cups whole wheat flour 200 g
• 3/4 cup plus 1 tbsp all purpose flour 100 g
• 1 tbsp plus 1 tsp baking powder 1 packet, about 16 g
• 1 tsp lemon zest
• 5 to 6 cups fresh plums halved and pitted (800 g)

For the streusel:

• 2/3 cup plus 1 tbsp butter softened (160 g)
• 3/4 cup plus 1 tbsp sugar 160 g
• 2 tsp vanilla sugar 1 packet, 8 g
• 2 cups whole wheat flour 240 g

Instructions

• Preheat the oven to 180°C fan or 350°F fan.
• Line a baking sheet with parchment paper.
• Add softened butter, sugar, vanilla sugar, and salt to a large mixing bowl.
• Beat with a hand mixer until creamy and lighter in color.
• Add the eggs one at a time, mixing well after each egg.
• Add the whole wheat flour, all purpose flour, baking powder, and lemon zest.
• Mix until a soft cake batter forms.
• Spread the batter evenly onto the prepared baking sheet.
• Halve and pit the plums.
• Place the plums on top of the batter, cut side up or slightly angled.
• For the streusel (crumble), add butter, sugar, vanilla sugar, and whole wheat flour to a bowl.
• Rub everything together with your fingers until crumbly.
• Sprinkle the streusel evenly over the plums.
• Bake for 35 to 40 minutes, or until the streusel is golden and the cake base is baked through.
• Let the cake cool slightly before slicing into squares.
• Serve plain, with whipped cream, or with a little vanilla yogurt.

Notes

• This cake is made with a buttery batter base, not a yeast dough. That makes it quicker and easier than many traditional German plum cakes.
• Use ripe but still firm plums so the cake becomes juicy without turning too wet.
  If your plums are very juicy, let the cake cool before slicing so the fruit layer can set.
• The cake tastes great fresh, but it also becomes even more flavorful the next day as the plum juices settle into the base.
  For a slightly warmer flavor, add a little cinnamon to the streusel.

 

Nutrition Approx per slice:

• Calories: 270 kcal
• Carbohydrates: 35 g
• Protein: 4 g
• Fat: 13 g
• Saturated Fat: 8 g
• Sugar: 19 g
• Fiber: 3 g

Why Whole Wheat Flour Works So Well In This Plum Cake

Whole wheat flour gives this plum cake a slightly deeper flavor and a more satisfying texture compared to regular cake recipes.

It works especially well with juicy plums because the slightly nutty flavor balances the sweetness of the fruit and buttery streusel.

The added fiber from the whole wheat flour and the fruit also makes the cake feel a little more filling and balanced.

Which Plums Work Best For German Plum Cake?

Fresh ripe plums work best for this German plum cake recipe.

The best option is usually Italian plums or smaller European style plums because they are slightly firmer and less watery than very large plums.

You want the plums ripe and sweet, but still firm enough so the cake does not become too wet while baking.

Serving Ideas

• Serve warm with cold Greek yogurt
• Add whipped cream for a classic German dessert style
• Enjoy with coffee or tea
• Serve slightly warm for extra softness
• Add cinnamon to the streusel for a cozier flavor

Variations

• Use apricots, peaches, or nectarines instead of plums
• Add cinnamon to the crumble topping
• Use more plums for an extra juicy cake
• Replace part of the whole wheat flour with white flour for a softer texture
• Add chopped almonds to the streusel

Storage Tips

This plum crumble cake tastes great fresh, but many people actually prefer it the next day because the plum juices settle into the cake overnight.

Store leftovers covered in the fridge for up to 3 days.

You can also freeze individual slices and let them thaw slowly before serving.

Final Thoughts

This German plum cake recipe is one of those simple homemade cakes that feels cozy, fruity, and comforting at the same time.

The soft buttery cake, juicy baked plums, and golden streusel work so well together, especially with a spoon of cold Greek yogurt on the side.

It is easy to make, perfect for plum season, and one of those cakes that somehow tastes even better the next day.

Hope you enjoy 🙂

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