How to make a German Plum Cake Zwetschgenkuchen (with Streusel!)
Seems like whenever you are invited to coffee in a German household in Summertime, you will find a German Plum Cake on the table. Such a wonderful summertime dessert… a bit tart, a bit sweet, delicious to eat… nice enough for a Sunday Coffee… but easy enough for every day.
It’s even Yummy for Breakfast…
So… I’m walking through Costco on my bi-monthly stock-up-on-fruit trip… and I spotted Italian Prune Plums, which are excellent for German Plum Cake. They are super flavorful, a bit tart, firm, and bake up really nice. Perfect. I tossed them in my cart and home we went (with the 25 pound bag of flour and the 25 pound bag of sugar and the 8 pounds of butter… the poor Mini) and started baking Pflaumenkuchen.
The cake I baked…. didn’t even last the day.
Now… there are a few ways to make a German Plum Cake. My favorite is a round Plum Streusel Cake. Streusel is one of my favorite foods. I can’t tell you how often I got my fingers smacked by my mother for picking streusel off the top of her cakes. On the plum cake, the streusel is a crunchy sweet contrast to the tart soft plums.
German Plum Streusel Cake Recipe -Pflaumenkuchen mit Streusel
I love to use Italian Plums, because they are not overly juicy. HOWEVER, it can be tricky to find them sometimes. (They are longer than round… and are sometimes labeled “prune plums”. IF YOU CAN’T FIND THEM- You can use other plums… but it’s better to use plums that feel firm, otherwise you can end up with a big mess while cutting them up. I’ve also made this cake with blueberries (just substitute 2 pounds of berries for 2 pounds of plums) it works fine.
Find more great German Recipes in my Easy German Cookbook!
80 Classic German Recipes, written for the American Kitchen.
Step By Step Plum Streusel Cake Photos
Spread the batter to the edge of the Springform pan.
Sprinkle the batter with a little vanilla pudding powder
Shingle the plums in circles around the cake batter. I find that if you start on the edges it comes out more even.. then sprinkle the plums with a bit of vanilla pudding powder.
You don’t want LOTS.. just a sprinkle.
(but I still always end up starting in the middle. )
Squeeze the streusel dough a bit in your fist as you sprinkle it over the cake to get some larger crumbs.
The cake is done when the streusel is nicely browned.
Give it a little shake to see if there is any wobble left in the middle (if so, put it back in the oven for a while longer).
You can sprinkle a bit of Powdered Sugar over the cake just before serving.
Serve with a Schlag of Whipped Cream. In Germany, whipped cream is typically not sweetened,
but I will leave that up to your taste.
More Traditional German Cake Recipes HERE–> Kaffee and Kuchen
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