Plum Cake with Streusel

Plum Cake with Streusel

Plum Cake is a delicious coffee cake made with a simple batter, fresh plums, and a cookie-like nut-free streusel topping! This traditional German plum cake is so easy to make from scratch and can also be baked on a sheet if you need to feed a crowd.

Course Dessert
Cuisine German
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 330 kcal
Author Julia


  • 1.5 lbs Italian Prune Plums pitted and quartered

For the cake batter:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp lemon zest freshly grated
  • 1/2 cup unsalted butter room temperature
  • 2 large eggs

For the streusel:

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 tsp cinnamon
  • 1/2 cup butter room temperature


  1. Preheat your oven to 350°F (177°C). Spray with cooking spray or lightly butter a 9-inch springform pan. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment combine flour and baking powder. Add sugar, vanilla extract, lemon zest, butter, and eggs to the bowl and beat on low speed until combined then increase speed to medium-high and beat until smooth and creamy, about 2 minutes.
  3. Spread the batter evenly into the cake pan. Gently press the plums into the dough (see pictures or video).
  4. Make the streusel: In the bowl of a stand mixer fitted with the paddle attachment combine flour, sugar, and cinnamon. Add soft butter and beat until everything is combined and your crumbs have a coarse and clumpy texture about 30 seconds to 1 minute.
  5. Using your hands spread the streusel evenly on top of the plums.
  6. Bake for 50 minutes until the top is lightly golden. Let the cake sit in the pan for about 10 minutes, then run a knife around the edge of the pan and remove the outer ring of the springform. Let cool to room temperature before serving.

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