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Amazing 50-Minute Plum Cake Secrets

plum cake
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This is a recipe for a Classic German Plum Cake (Zwetschgenkuchen) featuring fresh, tender plums nestled over a simple cake base and finished with a buttery streusel topping. Amelia and Jacob present this as a perfect late-summer or fall project.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 2 pounds fresh plums, halved and pitted
  • 1/2 cup all-purpose flour (for streusel)
  • 1/2 cup packed brown sugar (for streusel)
  • 1/4 cup granulated sugar (for streusel)
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. Whisk together 1 1/2 cups flour, baking powder, and salt in a small bowl. Set aside.
  3. In a large bowl, cream the softened butter and 1/2 cup granulated sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until just combined.
  5. Gradually add the flour mixture alternately with the milk, mixing on low speed until the batter is smooth. Do not overmix.
  6. Spread the batter evenly into the prepared springform pan.
  7. Arrange the halved and pitted plums tightly over the batter, cut-side up.
  8. Prepare the streusel: In a separate bowl, combine the remaining 1/2 cup flour, brown sugar, and 1/4 cup granulated sugar.
  9. Cut in the cold butter pieces using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  10. Sprinkle the streusel mixture evenly over the plums.
  11. Bake for 50 to 60 minutes, or until the cake is golden brown and a toothpick inserted near the center comes out clean.
  12. Let the cake cool completely in the pan on a wire rack before releasing the sides. Serve plain or with a dusting of powdered sugar.

Notes

  • Jacob suggests using ripe Italian prune plums for the best flavor and texture.
  • This cake is best enjoyed the day it is made, but leftovers store well at room temperature for two days.
  • Amelia organized the ingredient list by batter and topping for easier project management.

Nutrition

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