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4.50 from 2 votes

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.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: afternoon coffee, afternoon tea, Baking, Breakfast, Brunch, Dessert
Cuisine: European, German
Keyword: fresh plum cake, fruit cake, how to, plum cake crumble, plum crumb cake, plum crumble cake, plum streusel cake, Zwetschgenkuchen
Servings: 12 Servings
Author: Ester | esterkocht.com

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.