German Plum Cake With Pudding and Streusel

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

• Blueberry cheesecake
• Berry cake with vanilla cream and crumble
• Apple tart
• Easy pear cheesecake

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.