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Easy German Plum Cake (Zwetschgenkuchen) with Streusel Topping

A close-up of a rich slice of plum cake with a thick, juicy fruit layer and a buttery crumble topping.
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Make a classic German Plum Cake, Zwetschgenkuchen, using a simple recipe with a buttery shortcrust base and a crunchy streusel topping. This moist fruit cake is perfect for seasonal baking.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 1 large egg
  • 2 tablespoons cold milk
  • 2 pounds ripe plums (such as Italian prune plums), halved and pitted
  • 1 tablespoon lemon juice
  • 1/4 cup granulated sugar (for plums)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup packed brown sugar (for streusel)
  • 1/4 teaspoon ground cinnamon (for streusel)
  • 4 tablespoons cold unsalted butter, cut into small pieces (for streusel)

Instructions

  1. Prepare the shortcrust pastry: In a food processor, pulse 1 3/4 cups flour, 1/2 cup sugar, baking powder, and salt until combined. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
  2. Add the egg and milk. Pulse just until the dough starts to come together. Do not overmix.
  3. Form the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
  4. Prepare the plums: Slice the plum halves into thin, even pieces. Toss the sliced plums gently with 1 tablespoon lemon juice and 1/4 cup sugar. Set aside.
  5. Prepare the streusel topping: In a small bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Cut in 4 tablespoons of cold butter using your fingers or a pastry blender until crumbly. Chill until needed.
  6. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 9-inch springform pan with parchment paper.
  7. Roll out the chilled dough on a lightly floured surface to fit the bottom of the prepared pan. Press the dough evenly into the bottom of the pan.
  8. Arrange the sugared plums tightly over the dough in concentric circles, cut-side up.
  9. Sprinkle the chilled streusel topping evenly over the plums.
  10. Bake for 45 to 55 minutes, or until the streusel is golden brown and the plums are tender.
  11. Let the German Plum Cake cool in the pan on a wire rack before slicing and serving.

Notes

  • Use firm, ripe plums for the best texture; Italian prune plums work well for this Zwetschgenkuchen recipe.
  • For an easy cleanup, you can line the bottom of the springform pan with parchment paper before pressing in the dough.
  • This cake tastes excellent the next day, making it a good option for make-ahead dessert planning.

Nutrition

Find it online: https://dishicious.com/easy-german-plum-cake-recipe-zwetschgenkuchen/