Plum Cake Recipe

I love how this Pflaumenkuchen bakes up light and tender with juicy fresh plums and a buttery streusel topping. It is the kind of quick snack cake that disappears slice by slice before you realize it.

I’m obsessed with this Pflaumenkuchen because it hits that sweet spot between cake and snack without trying too hard. The crumb is light, the top gets loaded with ripe plums, and the streusel brings that buttery little crunch I keep picking at long after I’ve cut a slice.

But the real magic is the contrast: juicy fruit sinking into soft cake, crumbly bits on top, and just enough sweetness to make me go back for another forkful. And maybe another.

I love that it feels simple but still tastes bakery-level. No fuss.

Just a fast plum cake I actually crave.

Ingredients

• Ripe plums turn jammy and tart, so every bite feels bright.
• All purpose flour keeps the cake soft, sturdy, and not too fancy.
• Baking powder gives it lift, so it doesn’t bake up heavy.
• Fine salt quietly makes the sweet stuff taste more balanced.
• Granulated sugar sweetens the cake and helps the edges get golden.
• Soft butter brings that cozy, rich bakery-style crumb.
• Eggs hold everything together and add a little protein, too.
• Vanilla makes the whole cake smell like you tried harder.
• Sour cream or yogurt keeps it tender, moist, and slightly tangy.
• Plus, lemon zest wakes up the plums without being loud.
• Streusel flour gives the topping its crumbly, snacky texture.
• Cold butter makes the streusel chunky, crisp, and honestly addictive.
• Cinnamon adds warmth, but it’s totally fine if you skip it.
• Basically, powdered sugar is the pretty little finish on top.

Ingredient Quantities

• 1 1/2 to 2 pounds (700 to 900 g) ripe plums, halved or sliced
• 2 cups (250 g) all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (115 g) unsalted butter, softened
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (120 g) sour cream or plain yogurt
• 1 teaspoon lemon zest (optional but recommended)
• For the streusel: 3/4 cup (95 g) all purpose flour
• For the streusel: 1/3 cup (70 g) granulated sugar
• For the streusel: 6 tablespoons (85 g) cold unsalted butter, cubed
• For the streusel: 1/2 teaspoon ground cinnamon (optional)
• Powdered sugar for dusting, optional

How to Make this

1. Preheat oven to 350 F (175 C). Grease and flour a 9 inch (23 cm) springform pan or line a similar size baking dish with parchment.

2. Whisk together 2 cups (250 g) all purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon fine salt in a bowl; set aside.

3. In a large bowl, cream 1/2 cup (115 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon pure vanilla extract and 1 teaspoon lemon zest.

4. Fold the dry mixture into the butter mixture alternately with 1/2 cup (120 g) sour cream or plain yogurt, beginning and ending with the dry ingredients, mixing just until combined.

5. Spread the batter evenly into the prepared pan.

6. Arrange 1 1/2 to 2 pounds (700 to 900 g) ripe plums, halved or sliced, on top of the batter, cut side down or slightly pressed in, covering the surface.

7. Make the streusel by combining 3/4 cup (95 g) all purpose flour, 1/3 cup (70 g) granulated sugar, and 1/2 teaspoon ground cinnamon in a bowl. Cut in 6 tablespoons (85 g) cold cubed unsalted butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Sprinkle streusel evenly over the plums.

8. Bake for 35 to 45 minutes, or until the cake is golden, the streusel is lightly browned, and a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

9. Cool the cake in the pan on a wire rack for at least 20 minutes, then remove the ring or lift out with parchment. Dust with powdered sugar if desired before serving.

Equipment Needed

1. 9 inch springform pan or similar baking dish, plus parchment paper or grease and flour supplies
2. Mixing bowls (one large, one medium)
3. Electric mixer or sturdy wooden spoon for creaming butter and sugar
4. Whisk for dry ingredients and batter folding
5. Measuring cups and spoons for dry and wet ingredients
6. Rubber or silicone spatula for scraping the bowl and spreading batter
7. Pastry cutter or fork for making streusel
8. Cutting board and chef s knife for halving or slicing plums
9. Wire cooling rack
10. Toothpick or cake tester for doneness

FAQ

Plum Cake Recipe Substitutions and Variations

• Plums: use halved apricots, sliced peaches, or pitted cherries for similar sweetness and texture
• All purpose flour: substitute pastry flour for a lighter crumb, whole wheat pastry flour for more nuttiness, or a one to one gluten free flour blend (measure by weight)
• Unsalted butter: swap with equal weight of salted butter and omit added salt, or use solid coconut oil measured by weight for a subtle coconut note
• Sour cream or plain yogurt: replace with Greek yogurt for thickness, or buttermilk/kefir thinned slightly for a tangy, tender crumb

Pro Tips

1. Let the plums be ripe but not mushy. If they are very soft, halve them but leave the skins on and drain any excess juice so the cake batter does not become soggy. For best texture slice them about 1/4 to 1/2 inch thick so they sink just enough into the batter without collapsing.

2. Chill the streusel butter until the moment you cut it in, and keep the crumbs coarse. Little pea sized bits of butter give crisp, sandy crumbs that brown nicely. If you want extra crunch, toss a few chopped toasted almonds or oats into the streusel.

3. Don’t overmix once you combine wet and dry ingredients. Fold gently and stop when streaks of flour disappear. Overworking develops gluten and makes the cake tough; a slightly lumpy batter gives a tender crumb.

4. Bake on the middle rack and check toward the earlier end of the time window. If the streusel is browning too fast, tent the top loosely with foil for the last 10 to 15 minutes. Let the cake cool at least 20 to 30 minutes so juices redistribute before removing from the pan and slicing.