Oma's German Plum Cake (Streusel Pflaumenkuchen / Zwetschgenkuchen)
Looking for a real German plum cake? This Zwetschgenkuchen brings tender plums, buttery crumble, and simple homemade comfort in every bite.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2⅓ cups (304 grams) all-purpose flour
- 3 teaspoons (12 grams) baking powder
- ⅓ cup (67 grams) granulated sugar
- 1 tablespoon (13 grams) vanilla sugar
- pinch salt
- ½ cup (123 grams) Greek yogurt
- ⅓ cup (80 milliliters) milk or more as needed
- ⅓ cup (80 milliliters) neutral oil such as sunflower oil
- about 2 pounds (908 grams) fresh prune plums, pitted and quartered
- 2 cups (260 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1 cup (227 gram) cold unsalted butter
Instructions
- 1
Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking pan or 2 9-inch springform pans and set aside.
- 2
To make the cake, stir together flour, baking powder, sugar, vanilla sugar, and salt in a large bowl.
- 3
Add the yogurt, milk, and oil to the flour mixture. Using either a dough hook, wooden spoon, or your hands, mix for a minute or so until the dough holds together, adding a bit more milk if needed. Knead lightly with your hands to form a ball. Do not overwork the dough.
- 4
Press the dough into the prepared pan(s). Put the plum wedges, skin side down, in rows on top of the dough.
- 5
To make the topping, combine flour and sugar in a separate bowl. Cut in butter and mix quickly to make crumbs. Sprinkle over top of the cake.
- 6
Bake for 50 to 60 minutes or until the top is lightly browned. Let cool and serve.