German Plum Cake (Pflaumenkuchen) with Streusel Topping

A classic German plum cake with a simple yeast dough base, topped with fresh plums and a buttery streusel topping. Perfect for a late summer treat.

Prep Time

20 minutes

Total Time

55 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

3 items

Cost

£0.61/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

250gAll-Purpose Flour(for the dough)

£0.20

7gActive Dry Yeast(or 2 teaspoons)

£0.30

30gSugar(for the dough)

£0.05

0.3teaspoonSalt(for the dough)

120mlMilk(lukewarm, for the dough)

£0.15

1Egg(large, for the dough)

£0.30

50gUnsalted Butter(melted, for the dough)

£0.50

750gPlums(halved and pitted)

£2.50

100gAll-Purpose Flour(for the streusel)

£0.20

75gSugar(for the streusel)

£0.05

75gUnsalted Butter(cold and cubed, for the streusel)

£0.50

0.5teaspoonCinnamon(for the streusel)

£0.10

Total Cost

£4.85

£0.61 per serving

Instructions

1.
In a large bowl, combine the flour, yeast, sugar, and salt for the dough.
2.
Warm the milk slightly (lukewarm) and add it to the dry ingredients along with the egg and melted butter. Mix until a shaggy dough forms.
3.
Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
4.
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5.
While the dough is rising, prepare the streusel topping. In a medium bowl, combine the flour, sugar, and cinnamon for the streusel. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
6.
Preheat the oven to 180°C (350°F). Grease a 9x13 inch baking pan.
7.
Punch down the risen dough and roll it out to fit the prepared baking pan. Transfer the dough to the pan and press it evenly into the bottom.
8.
Arrange the halved and pitted plums evenly over the dough.
9.
Sprinkle the streusel topping evenly over the plums.
10.
Bake for 30-35 minutes, or until the streusel is golden brown and the plums are tender.
11.
Let the cake cool slightly before slicing and serving.

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My Notes

Nutrition Information

Nutrition per serving (205g)

450 kcal / 1883 kJ

Carbs

57g

22% of RDA

Fat

22g

31% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

25 g

28% of RDA

Sodium

90 mg

4% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

For a richer flavor, use brown butter in the streusel topping.

If you don't have fresh plums, you can use canned plum halves, but drain them well before using.

Serve warm with a dollop of whipped cream or vanilla ice cream.

Cooking Equipment

Oven

Mixing Bowls

9x13 inch Baking Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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German Plum Cake (Pflaumenkuchen) with Streusel Topping

Ingredients

Instructions