Germans are seasonal eaters, and when a thing is in season, you will see it everywhere! From Restaurant Menus to Cafes to my Tante Anne’s Kaffeklatsch. It works perfectly… you spend a whole year craving something, then when it comes, you eat and eat, preserve, and enjoy. (Think white Asparagus) Then you get to wait again (while enjoying the next thing). Like all seasonal foods in Germany, there are a many ways to make a German Plum Cake. One way is to bake a round one Plum Streusel Cake.(You will find that recipe here) But for everyday, I like to make this German Plum Sheet cake recipe topped with Pearl Sugar. The sheet cake is a great grab-and-go snack for after school or a mid-afternoon treat. And it packs nicely into a picnic basket or lunch box. It’s a cake you can eat with your hands (if you are the type to eat cake with your hands).
German Plum Sheet Cake Recipe
I call this a sheet cake, but actually it’s made in a 9×13 pan (like the one you use for brownies). You could double it if you want to make something bigger (just keep an eye on the bake time)
Usually I sprinkle the cake with Hagel Zucker... Pearl Sugar… for a sweet crunch on top. You can add Streusel… (I love Streusel, but I feel like I’m going to be admitted into some sort of addiction program if I keep using it…).But I included a streusel recipe below, just in case.Enjoy
Looking for Hagel Zucker/ Pearl Sugar?
Step By Step Plum Sheet Cake Photos
Spread the Batter in the Cake Pan
It’s a little tricky… butter your hands to make it work
Sprinkle with a few Tablespoons of Vanilla Pudding if you like
Plums….A Slice of Summer
Italian Prune Plums are Great for this Cake
Slice the Plums in Half (or Quarters if they are BIG)
I Didn’t Have Italian Plums this time… But these Pluots were DELICIOUS!
Shingle the Plum Halves over the Cake Batter
You can Overlap them a Bit
Or you can cut them in Wedges, and it looks like this…
Sprinkle the Plums with A few Tablespoons of Vanilla Pudding if needed
then Sprinkle with Pearl Sugar
Cut pieces as big as you want … EAT
This cake is delicious out of the oven, but to me, tastes even better the next day.
Makes enough for 2 cakes if you go light. You can freeze it if you don’t use it all… then throw it on anything you bake!
- 1/2 cup Butter
- 1/2 cup Sugar
- 1 cup Flour
Mix the Streusel
- Cut the butter into small cubes.
- Put the flour and sugar into a bowl… drop in the butter cubes… rub the butter and flour mix with your fingers until it looks like crumbs. When you put the streusel on cake or muffins… squeeze it a bit in your fist to get a bigger crumb.