This classic German plum cake flavored with vanilla and cinnamon features a rich shortcrust pastry filled with fresh, juicy Italian plums, and a creamy homemade vanilla pudding mixed with tangy yogurt.
And lightly topped with a crumble that’s made together with the cake base, so you don’t have to worry about making the crumble separately. So good!!
The combination of sweet plums, creamy pudding, and crunchy crumble creates a perfectly balanced dessert that’s sure to satisfy your sweet tooth.
Such a great way to use plums when they are in season and enjoy the taste of Germany in your own four walls!
Ingredients used to make the shortcrust pastry
- 250 g (2 cups + 1 tablespoon/ 8.8 oz) plain flour (all purpose flour)
- 65 g (about 1/3 cup / 2.3 oz) sugar
- 125 g (about ½ cup/ 4.4 oz) butter, soft
- 1 medium egg Germany, Large US, room temperature
- 2 teaspoons baking powder
- 1 tablespoon vanilla sugar/ 1 teaspoon vanilla extract (just use 1 tablespoon more sugar if you’re using vanilla extract).
Ingredients used to make pudding with yogurt
- 200 g (7 ½ oz) Greek yogurt (sour cream, Schmand or cream cheese make a great swap)
- 400 ml (1 2/3 cups) milk
- 40 g g (⅓ cup/ 1.4 oz) cornstarch (cornflour)
- 2 tablespoons vanilla sugar
Ingredients used for the fruit filling
- 550 g (1.2 lbs) Italian plums/ Damson plums
- 1 tablespoon sugar
- 1 teaspoon cinnamon
How to make German plum cake with pudding and streusel
Start off by lining the cake tin with a parchment paper at the bottom and grease the sides with butter. Next clean the plums. Simply fill a bowl with water and wash them very well. Using a colander drain the plums and let dry for a couple of minutes.
In the meantime make the cake base and crumbles. In a bowl combine an egg, sugar, butter, flour and baking powder. Using your hands mix all the ingredients together to form a firm dough. Divide the dough into two doughs: 3/4 (three quarters) and 1/4 (one quarter).
Crumble the 3/4 dough into the prepared 26 cm (10 inch) spring-form (or cake tin with removable base). Using your hands, press the cake base until the bottom of the cake tin is covered. Make the dough a bit high on the sides as well and set aside. Keep the remaining dough for later.
How to pit the Italian plums
Take one plum at a time, (hold it with one hand) turn it upside down, such that the side with the stem is facing down. Cut from top lengthwise in a cross form until the middle part of the plum. Extend just one cut to the bottom.
Open the plum at the side with the longest line and remove the pit. In the end end you should have a plum with interconnected quarters.
Repeat the process until you have used up all the plums. You could also use a plum stoner if you have one.
Make the pudding yogurt cream and layer and bake plum cake
Combine milk, vanilla sugar and cornstarch (corn flour) in a small pot or sauce pan. Keep stirring until it starts to bubble and has thickened. Remove from the heat and let cool for 2 to 3 minutes.
After cooling the pudding for few minutes, add strained yogurt and mix very well. Next preheat the oven to 180 ° C (356 °F), with both top and bottom heat. Then spread the pudding over the base. Smooth with a spoon or spatula.
Gently arrange the plums close to each other on the pudding with the cut side facing up, as shown on the photos. If you have some leftover plums once you’re done arranging them on the cream, just divide them with your hands and fill the openings.
Sprinkle with ground cinnamon and sugar over the top of the plums. Then crumble the remaining dough evenly over the top and bake for 50 minutes.
After 50 minutes remove the from the oven and let it cool completely. Lightly dust with powdered sugar and enjoy!
FAQ: What can I use instead of Greek yogurt for this recipe?
If you can’t find Greek yogurt or prefer a different flavor, sour cream, Schmand, or cream cheese are great substitutes. Here in Germany, Schmand or cream cheese are more commonly used than Greek yogurt.
I’ve tried all variations and the taste difference is minimal. Just be sure to use good quality vanilla sugar, vanilla paste, vanilla extract, or seeds from a vanilla bean to make the pudding yogurt cream, also known as vanilla cream. Using low-quality vanilla can result in a bland flavor.
Can I use other fruits to make this streusel cake?
Absolutely! This cake works well with other fruits such as cherries, rhubarb, apples, or blueberries too. So if you can’t find fresh plums or they’re not in season, feel free to make a swap. Just keep in mind that some fruits may require adjustments to the amount of sugar or spices used in the recipe.
More fruit cakes you’ll like
German Plum Cake With Pudding and Streusel
Equipment
- Parchment paper
- 26 cm(10 inch) spring-form (or cake tin with removable base)
- Cutting board
- Knife
- Small pot or saucepan
- Whisk
- 2 bowls
Ingredients
What you need to make plum cake base and crumble
- 250 g (2 cups + 1 tablespoon/ 8.8 oz) plain flour (all purpose flour)
- 65 (about 1/3 cup / 2.3 oz) sugar
- 125 g (about ½ cup/ 4.4 oz) butter soft
- 1 medium egg Germany, large US room temperature
- 2 teaspoons baking powder
- 1 tablespoon vanilla sugar or 1 teaspoon vanilla extract (just use a tablespoon more sugar if you’re using vanilla extract
What you need make pudding / vanilla cream
- 200 g (7 ½ oz) Greek yogurt SEE NOTES
- 400 ml (1 2/3 cups) milk
- 40 g (⅓ cup/ 1.4 oz) cornstarch (cornflour)
- 2 tablespoons vanilla sugar
What you'll need for the fruit filling
- 550 g (1.2 lbs) plums SEE NOTES
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
Instructions
- Start off by lining the cake tin with a parchment paper at the bottom and grease the sides with butter. Next clean the plums. Simply fill a bowl with water and wash them very well. Using a colander drain the plums and let dry for a couple of minutes. In the meantime make the cake base and crumbles.
- How to make the plum cake base and crumbs: In a bowl combine an egg, sugar, butter, flour and baking powder. Using your hands mix all the ingredients together to form a firm dough.
- Divide the dough into two doughs: 3/4 (three quarters) and 1/4 (one quarter). Crumble the 3/4 dough into the prepared 26 cm (10 inch) spring-form (or cake tin with removable base). Using your hands, press the cake base until the bottom of the cake tin is covered. Make the dough a bit high on the sides as well and set aside. Keep the remaining dough for later.
- How to pit plums: Take one plum at a time, (hold it with one hand) turn it upside down, such that the side with the stem is facing down. Cut from top lengthwise in a cross form until the middle part of the plum. Extend just one cut to the bottom.
- Open the plum at the side with the longest line and remove the pit. In the end end you should have a plum with interconnected quarters. Repeat the process until you have used up all the plums. You could also use a plum stoner if you have one.
- How to make the pudding (vanilla yogurt cream) for the filling: Combine milk, vanilla sugar and cornstarch (cornflour) in a small pot or sauce pan. Keep stirring until it starts to bubble and has thickened. Remove from the heat and let cool for 2 to 3 minutes. After cooling the pudding for few minutes, add strained yogurt and mix very well.Preheat the oven to 180 ° C (356 °F), with both top and bottom heat.
- Layer and bake the plum cake: Spread the pudding over the base. Smooth with a spoon or spatula. Gently arrange the plums close to each other on the pudding with the cut side facing up, as shown on the photos. If you have some leftover plums once you’re done arranging them on the cream, just divide them with your hands and fill the openings.
- Sprinkle with ground cinnamon and sugar over the top of the plums. Then crumble the remaining dough evenly over the top and bake for 50 minutes. After 50 minutes remove the from the oven and let it cool completely. Lightly dust with powdered sugar and enjoy!
Notes
- It’s very important that you let the cake cool completely before cutting.
- Feel free to use other fruits such as rhubarb, blackberries, gooseberries or apples instead of plums.
- Substitute Greek yogurt with sour cream, Schmand or cream cheese if you like.
Did you make this German plum streusel cake with vanilla cream? I’d love to hear from you! Simply write a comment and add rating to it.
Jp
Monday 3rd of October 2022
Overall very good but the milk and starch pudding base was very bland and needed a lot of work to improve texture and flavor besides the addition of high quality Icelandic yogurt and the bit of vanilla. Is that pudding base actually traditional or a lower fat adaptation? Or just my preferences? A Swiss friend made a version with creme fraiche - what is the traditional German recipe
Ester
Wednesday 10th of May 2023
Thank you for trying out the recipe and for sharing your feedback! I'm sorry to hear that you found the milk and starch pudding base to be bland. The use of vanilla paste or vanilla sugar is essential to give the vanilla pudding flavor. Regarding the texture, it's important to make sure that the pudding is cooked to the right consistency and then combined with the yogurt while still warm to avoid lumps forming.
To answer your question, the milk and starch pudding base is actually a traditional German recipe for this type of cake. However, there are variations that use different types of dairy products such as sour cream, Schmand, or even cream cheese as you mentioned your Swiss friend used creme fraiche. These variations can add a different flavor and texture to the cake.
Ultimately, taste is subjective, and everyone has their own preferences. I appreciate your feedback and will keep it in mind as I continue to refine and improve the recipes.
Kathi
Thursday 25th of August 2022
That looks amazing! You are a food artist!