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A slice of authentic German Plum Cake (Zwetschgenkuchen) served on a plate with fresh plums and golden streusel topping.

Authentic German Plum Cake

Authentic German Plum Cake, or Zwetschgenkuchen, is a traditional dessert made with juicy ripe plums, a soft buttery base, and optional crumbly streusel. Baked in late summer and fall, it’s simple to prepare, slightly tart yet sweet, and perfect with coffee or whipped cream.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Breakfast, brunch
Cuisine: German
Calories: 300
Ingredients Method

Ingredients
  

  • 400 g about 14 oz fresh ripe plums (Zwetschgen/Italian plums)
  • 100 g ¾ cup all-purpose flour
  • 60 g ¼ cup sugar
  • 50 g 3 ½ tbsp unsalted butter, softened
  • 1 medium egg
  • ½ tsp baking powder
  • 1 tsp vanilla extract
  • 1 pinch salt
  • ½ tsp ground cinnamon optional
For Streusel (optional but traditional):
  • 50 g ⅓ cup flour
  • 30 g 2 tbsp sugar
  • 30 g 2 tbsp cold butter

Method
 

  1. Prep the plums: Wash, halve, and pit the plums. Slice them into quarters if large. Set aside.
  2. Make the dough: In a bowl, beat butter and sugar until creamy. Add the egg and vanilla. Mix in flour, baking powder, and salt until smooth. Spread the dough evenly into a greased 20 cm (8-inch) baking pan.
  3. Arrange the plums: Place the plum slices on top in rows, slightly overlapping for a traditional look. Sprinkle lightly with cinnamon.
  4. Make the streusel (optional): Rub flour, sugar, and cold butter together with your fingers until crumbly. Sprinkle over the plums.
  5. Bake: Bake in a preheated oven at 180°C (350°F) for 35–40 minutes, or until golden and the plums are bubbling slightly.
  6. Serve: Let cool a little, then serve warm. Pair with whipped cream or vanilla ice cream.