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Delicious homemade plum crumble cake with a golden crust and fruity filling.

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.
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Prep Time 25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Servings: 24 slices
Course: cake, Dessert
Cuisine: German
Calories: 270kcal
Ingredients Equipment Method

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)

Method

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

Equipment

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

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