German Plum Cake with Streusel
Streuselkuchen with plums
An original German plum crumble cake is a classic in late summer and autumn! My recipe is made from a simple shortcrust pastry, fresh plums and to top it off there is also wonderfully crispy, nut-free butter crumble on top.
It’s always fantastic to get the freshly baked, wonderfully smelling plum cake out of the oven!
Zwetschgenkuchen - a family thing
I still remember being sent to collect plums at my grandma’s garden in late August when I was a child. The plum tree in her garden was always lush.
When the season started, there were always many baking tins full of juicy plum cake. The plum cake in the baking tray is called “Zwetschgendatschi” in the region I grew up. It was enjoyed fresh out of the oven right away, or frozen if there was anything left over.
Today I have a recipe for you without yeast dough, but with simple shortcrust pastry and buttery sprinkles!
Fruit and yeast cakes are German trademarks, especially this plum cake. It has a certain acidity from the fruit, is not too sweet and is perfect thanks to the great sprinkles with a touch of cinnamon!
You can easily freeze this cake if there is anything left to freeze 😉
The consistency of the butter is largely responsible for the structure of the crumbles. The more liquid it is, the finer the crumbles become. Mixing with butter at room temperature or even chilled butter, on the other hand, produces voluminous crumbles of a larger size.
Italian plums (also known as European plums) are best for making plum cakes. The Italian plum has an aromatic, mild to slightly sour taste. They’re best for cooking and baking because of their texture. The plums do not lose as much juice, so the cake base does not get soaked. Since I don’t always find Italian plums here in Texas (even during the season – usually from September to early October), I’ve already switched to black plums.
You’ll get the best taste when you let the cake rest overnight in the fridge. It tastes absolutely brilliant with a portion of whipped cream !!
Make a perfect plum cake with streusel
Follow these hints to make the best out of the recipe and enjoy an addictive cake.
The dough should look like this.
The Streusel (crumble) should look like this.
This is how I put the dough in the cake springform pan.
Steps 8 and 9
This is how I put the plums and the Streusel on the dough.
Find answers to the most common questions
Why does my crumble dough become too sticky?
When crumbling the dough, it is important that the ingredients are not rubbed or kneaded together for too long.
Otherwise, the dough will become too warm, making it sticky and mushy.
However, too short is also bad. Then it may
be that it will be a small pastry ball rather than a crumbly mass. You can first knead the ingredients with the dough
hooks in the food processor and then add a little more with your hands. The finger work results in small, fine or large thick crumbles, depending on your wishes.
German Plum Cake with Streusel Recipe Reviews
Learn what people are saying after they tried the Crumble Plum Cake
That's one of the best cakes I’ve ever had!
Thanks for this great recipe. Did it today...Yum!!