German Plum Streusel Cake

German Plum Streusel Cake
Sonja_For The Pleasure Of Eating

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I’m Sonja and “For The Pleasure Of Eating” is my food blog.

Whether you’re looking to shed a few pounds or discover new recipes, my blog is the perfect place to find ideas that impress your family and friends while creating a party in your mouth!

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German Plum Streusel Cake is summer on a plate. This one is made with buttery shortcrust pastry, plums that get sweet and juicy when baked, releasing their flavour into the dough, while it keeps part of its crispness, making it a multilayered experience in every bite. Buttery sweet Streusel laced with marzipan top it all off, together with flaky almonds, for that extra crunch.

The Inspiration

I grew up with German Plum Cake in all versions. From the yeast sheet pan cake with Streusel that my mom made every summer during damson season, to those made with eggy soft batter for the plums to sink into, bakery versions with shortbread base that was oddly tasteless and cardboardy and seemed to stay untouched by anything above it, separated basically from the cake.
To versions like mine: Buttery, crunchy crust, able to hold the juicy plums, taking on their juices, but not too much. Topped with a generous amount of buttery sweet Streusel (kind of like crumble, if you never tried them), mixed with marzipan for that extra caramelized almond flavour.
And while I’m using brown sugar here for extra caramelization and wholewheat flour for a hint of nuttiness and more nutrition, this is by no means diet fare. Though you could argue it has plums, so it must be healthy.

German Plum Streusel Cake Ingredients

The Ingredients

You probably have everything at home, apart from the plums and maybe the marzipan, which is optional but delicious. Flour, eggs, butter, sugar. Some panko breadcrumbs, vanilla and cinnamon. That’s all you need for the shortcrust and streusel.
I love brown sugar for extra caramel flavour and part wholewheat, but if you don’t have either, you can still make this with the white version of each.

The Process

The thing that takes longest here is cutting and destoning the plums. Which I tend to do while the shortcrust is resting in the fridge.

German Plum Streusel Cake Process

The butter for both crust and streusel needs to be cold, so you get the crunch we live for. You can mix by hand, ideally with cool hands and very quickly, so the gluten doesn’t develop, which would lead to a tougher texture.
If you have a food processor, that’s ideal. First add all of the shortcrust ingredients, mix very quickly until you see it starting to come together. Take out, quickly form into a ball and wrap into clingfilm. Leave in the fridge for about 30 minutes while you prepare the rest.

Cut the plums in half, remove the stone, if you like, cut then smaller. But since they soften beautifully when baked, it’s not necessary.

German Plum Streusel Cake Process

For the streusel, add all of their ingredients to the food processor (no cleaning in between needed) and pulse until you have crumbs. Tip into a bowl and quickly lightly squish them in your hands, to form clumps. You want a good mix of smaller and bigger and some might just stay crumbs, totally fine. That will give you the perfect structure of some baking and melting into the plums, while others crisp up and caramelize on top, into the addictive streusel texture.
Be sure to snack on some, as they are just so good raw! I think one day I might just make a bowl of them on their own, to eat half raw, half baked as snack.

Meal Prep

This cake is incredible still warm, but just as fantastic cold and the next day. It also freezes beautifully, so you can always have cake around for surprise guests and just quickly warm it up in the oven or air fryer for a few minutes, to have an even crunchier crust and streusel mix.

German Plum Streusel Cake

To Serve

Classic German would be with whipped cream. Or vanilla ice cream. I’m not a fan of either (I know, I’m weird). So, I made a mix of fat free Greek yoghurt and added MyProtein Whey – Buttered Popcorn (not sponsored or affiliated, I just love that stuff!).
I mixed The powder in the protein shaker with 1/3 cup of creamy protein soy milk, so it reached custard consistency and flavour. Added a hint of cinnamon, stirred it into the Greek yoghurt and had a super creamy custard and cinnamon topping for my cake. Healthy too.

I didn’t include this in the ingredients, as it just feels way too easy and is optional.
The process is the same I used for many recipes on my blog, including my delicious Protein Banoffee Pie Yoghurt.

German Plum Streusel Cake

Tip: This is a weird, but necessary one I feel. If you are making this in late summer, which is peak plum season, close your windows. Otherwise, every wasp in a mile radius will smell the baked plums, come racing into your kitchen and demand their share.

Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?

If you enjoyed this recipe, please share. It helps me a lot. 🙂

German Plum Streusel Cake

German Plum Streusel Cake

German Plum Streusel Cake is summer on a plate. This one is made with buttery shortcrust pastry, plums that get sweet and juicy when baked, releasing their flavour into the dough, while it keeps part of its crispness, making it a multilayered experience in every bite. Buttery sweet Streusel laced with marzipan top it all off, together with flaky almonds, for that extra crunch.
Prep Time 30 minutes
Cook Time 45 minutes
Resting time 30 minutes
Total Time 1 hour 45 minutes
Course Cake, Dessert
Cuisine German
Servings 8
Calories 425 kcal

Ingredients
  

  • Shortcrust
  • ¾ cup plain white flour
  • ¾ cup fine wholewheat flour
  • ¼ cup +1 tbsp brown sugar
  • 1/8 tsp salt
  • 1 tsp cinnamon
  • ½ cup + 1 tbsp butter 1 stick
  • 1 egg
  • 3 tbsp Panko breadcrumbs
  • 700 g plums
  • Streusel
  • ½ cup + 1 tbsp butter 1 stick
  • ½ cup brown sugar I used dark brown here, as I love the molasses flavour
  • 1 tsp vanilla extract
  • 1 pinch of salt
  • 1 tsp cinnamon
  • 1 cup + 2 tbsp plain white flour
  • 0.5 cup marzipan
  • Topping
  • 2 tbsp almond flakes

Instructions
 

  • In a bowl or your food processor, combine ¾ cup plain white flour, ¾ cup fine wholewheat flour, ¼ cup + 1 tbsp brown sugar, 1/8 tsp salt, and 1 tsp cinnamon for the shortcrust.
  • Cut ½ cup + 1 tbsp butter into cubes and add it to the dry ingredients.
  • For the food processor: mix very quickly until you see it starting to come together. Take out, form into a ball, and wrap in clingfilm.
  • Without a food processor, use your fingertips to rub the butter into the dry mixture until it resembles breadcrumbs. Beat the egg and add it to the mixture, kneading lightly until the dough comes together. Wrap the dough ball in cling film.
  • Store in the fridge for 30 minutes, while you prepare the rest.
  • Preheat the oven to 375°F (190°C).
  • Grease a springform. Line the bottom with baking parchment.
  • Half and destone the plums.
  • For the streusel:
  • Either in the food processor or in a separate bowl, mix ½ cup + 1 tbsp cold butter, 1 cup + 2 tbsp plain white flour, ½ cup brown sugar, 1 tsp vanilla extract, a pinch of salt, and 1 tsp cinnamon. Crumble the marzipan into it.
  • If using the food processor, pulse until you have crumbs, then tip into a bowl and quickly squish with your hands into a mix of smaller and bigger clumps, while also leaving some finer mix. Take care not to mix too much and don’t warm it up with your hands.
  • If you make the streusel in a bowl, rub everything together quickly, squishing lightly in the end, to form the Streusel. No perfection needed.
  • Press the dough into the bottom of a springform, ensuring an even layer, pushing it up the sides about 1in.
  • Sprinkle 3 tbsp Panko breadcrumbs evenly over the dough.
  • Arrange 700g halved and destoned plums on top of the breadcrumb layer, standing up, leaning against the springform sides, while pushing them very slightly into the dough for a bit of stability. Arrange in circles, starting from the outside.
  • Evenly spread the streusel mixture over the plums in the tart pan.
  • Sprinkle 2 tbsp almond flakes on top of the streusel.
  • Place the tart pan in the preheated oven and bake for about 45-50 minutes, or until the crust and streusel turn golden and the plums are tender.
  • Once baked, remove from the oven and let the cake cool slightly before serving.

Notes

Tip: This is a weird, but necessary one I feel. If you are making this in late summer, which is peak plum season, close your windows. Otherwise, every wasp in a mile radius will smell the baked plums, come racing into your kitchen and demand their share.
Total Estimated Nutrition per Portion:
Calories: Approximately 400-450
Fat: Approximately 20-25 grams
Protein: Approximately 5-6 grams
Carbohydrates: Approximately 50-60 grams
Fiber: Approximately 4-5 grams
Sugar: Approximately 25-30 grams
Please keep in mind that these values are approximate and may vary based on the specific brands and measurements of the ingredients used. Additionally, the quantities of the ingredients are provided for 1 portion, and the nutrition information is based on a rough estimation.

Nutrition

Calories: 425kcal
Nutrition Facts
German Plum Streusel Cake
Amount per Serving
Calories
425
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Easy, For Guests
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