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German Plum Streusel Cake – Juicy Fresh Plum Coffee Cake with Crumb Topping
Dolce Flav
Rated 5.0 stars by 1 users
Category
Plum Flavor
Author:
Dolce Flav
Servings
12
Prep Time
20 minutes
Cook Time
50 minutes
This German Plum Streusel Cake combines tender cake layered with ripe, juicy plum slices and finished with a buttery streusel topping. Perfect for brunch or dessert, it strikes the ideal balance between sweet and tart. The rich, crumbly streusel provides texture, while the plums bake down to a fragrant, juicy layer that soaks into the soft cake beneath. It’s an SEO-friendly bake that’s both straightforward to prepare and irresistibly flavorful.
Ingredients
For the Cake & Filling:
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1.5 lbs (about 700 g) ripe plums, pitted and quartered
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Basic cake batter ingredients (assumed for coffee cake): flour, sugar, eggs, butter, baking powder – adapted as follows:
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1 ½ cups all-purpose flour
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¾ cup granulated sugar
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1 teaspoon baking powder
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Pinch of salt
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½ cup (1 stick) unsalted butter, softened
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2 large eggs
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½ teaspoon vanilla extract
For the Streusel Topping:
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½ cup (1 stick) unsalted butter, cold and cubed
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½ cup granulated sugar or a mix with brown sugar
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¾ cup all-purpose flour
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Optional: pinch of cinnamon for warmth
Directions
Preheat your oven to 350 °F (175 °C) and line or grease a standard baking pan (e.g., 9×13").
In a bowl, whisk together flour, baking powder, and salt.
In a separate mixing bowl, cream the softened butter with sugar until light, then beat in the eggs and vanilla.
Alternately add the dry ingredients and plums gently to the batter, being careful to avoid over-mixing.
Once the batter is spread evenly in the pan, arrange the quartered plums on top, pressing them slightly into the batter.
In another bowl, prepare the streusel by combining cold butter cubes, sugar, and flour (and cinnamon if desired) using fingers or a pastry cutter until the mixture resembles coarse crumbs.
Sprinkle this generously over the plum layer.
Bake until the cake is golden and a toothpick inserted near the center comes out clean—about 50 minutes. Allow the cake to cool before slicing for clean edges and juicy, flavorful bites.
Recipe Note
10 Frequently Asked Questions
Can I use frozen plums?
Yes—thaw and drain before using to prevent excess moisture in the cake.
What if my plums are tart?
Add an extra 1–2 tablespoons of sugar to the batter or streusel to balance the tartness.
Can I substitute other fruits?
Absolutely—peaches or nectarines work great in place of plums for a seasonal twist.
How do I store leftovers?
Store in an airtight container at room temperature for up to 3 days; refrigeration extends freshness to about 5 days.
Can I freeze this cake?
Yes—wrap tightly and freeze slices for up to 2 months. Thaw at room temperature before serving.
How can I make streusel crumble finer?
Add a pinch of cold, diced nuts like almonds or walnuts to the mix for added texture and flavor.
Gluten-free option?
Substitute all-purpose flour with a 1:1 gluten-free baking blend—results may vary slightly in texture.
Can I add spices to the batter?
Yes—1 teaspoon cinnamon or ground cardamom complements plums beautifully.
Should I wash plums before use?
Always—rinse gently and pat dry before cutting to avoid slipping and maintain fruit integrity.
Can I make this in individual servings?
Yes—use muffin tins; bake until plums are tender and cake is set, adjusting time to about 25 minutes.