German Plum Cake Recipe ~ Pflaumenkuchen (Zwetschgenkuchen) with Streusel
Oma's German Plum Cake, aka Pflaumenkuchen, is one of the most requested recipes. However, many are made with yeast, such as this one. The one below is without yeast, so it's a quick recipe to make.
It's so quick to make with "Quark-Öl" dough, but instead of Quark, I use Greek yogurt. So, when I'm in a real hurry, this German plum cake with streusel is the winner!
Makes 10 servings
For the cake:
- 2⅓ cups (304 grams) all-purpose flour
- 3 teaspoons (12 grams) baking powder
- ⅓ cup (67 grams) granulated sugar
- 1 tablespoon (13 grams) vanilla sugar
- pinch salt
- ½ cup (123 grams) Greek yogurt
- ⅓ cup (80 milliliters) milk or more as needed
- ⅓ cup (80 milliliters) neutral oil such as sunflower oil
- about 2 pounds (908 grams) fresh prune plums, pitted and quartered
For the topping:
- 2 cups (260 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1 cup (227 gram) cold unsalted butter
- Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking pan or 2 9-inch springform pans and set aside.
- To make the cake, stir together flour, baking powder, sugar, vanilla sugar, and salt in a large bowl.
- Add the yogurt, milk, and oil to the flour mixture. Using either a dough hook, wooden spoon, or your hands, mix for a minute or so until the dough holds together, adding a bit more milk if needed. Knead lightly with your hands to form a ball. Do not overwork the dough.
- Press the dough into the prepared pan(s). Put the plum wedges, skin side down, in rows on top of the dough.
- To make the topping, combine flour and sugar in a separate bowl. Cut in butter and mix quickly to make crumbs. Sprinkle over top of the cake.
- Bake for 50 to 60 minutes or until the top is lightly browned. Let cool and serve.
- The amount of milk used in the dough is dependent upon the moisture content of the Greek yogurt. Add just enough milk for the dough to hold together.
- Instead of Greek yogurt, use 14% sour cream.
- If you want a sweeter cake, sprinkle a little extra sugar over top of the plums before covering with the streusel crumbs.
- Instead of plums, put a layer of jam on the dough and cover with streusel.
- Add ½ teaspoon of almond extract along with the milk and oil.
- Substitute 1 teaspoon of vanilla extract instead of the vanilla sugar.
- Use this same easy dough and press it into a 9x13-inch pan. Cover with fresh peach slices, sprinkle with about 1 tablespoon of sugar and bake for about 45 minutes.
- If you are wanting to use yeast, you can use this peach streusel cake recipe and just substitute with plums.
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