➤ by Oma Gerhild Fulson
German Plum Cake recipe, aka Pflaumenkuchen with Streusel or Zwetschgenkuchen, is one of the most requested recipes.
Many are made with yeast. This one isn't!
It's so quick to make with "Quark-Öl" dough. I had to play a bit with the original recipe, since Quark isn't available here where I live. So, when I'm in a real hurry, this German plum cake with streusel is the winner!
OR, make this with various other fillings: check below for ideas. Most importantly, don't forget that dollop of freshly whipped cream! Sweet German food - lecker!
If you really, really want to use Quark to make this, and can't buy it, you can make it easily with your Greek yogurt maker or even in the oven! Check it out here.
However, for this recipe, you can also use Greek yogurt. Works just as well. That is awesome, since it makes this recipe available for use whenever you want.
Well, unfortunately, the answer to this could be, what kind can you find?
I have yet to find a plum that's available where I live that doesn't make a good cake. Each type will make a different tasting cake, but each will be delicious.
The traditional type use for this German Zwetschgenkuchen are the Italian prune plums, shown below.
The simple answer to this is ... no ... do not peel plums before baking. The peels give the final cake such a pretty color. Especially using the Italian prune plums, with their 'greenish' pulp, once baked, the cake is such a pretty purplish-red color.
Most people say that when you use a "Quark-Öl" dough, it should be eaten fresh. However, I find that the recipe below keeps very well. The photo of the German plum cake at the top was taken on the THIRD day.
I find that this cake keeps much fresher much longer than the yeast version. That's one of the reasons I prefer to use the "Quark-Öl" dough. As well as that it's quicker and easier for me.
Leftovers, if there are any, I put in the fridge on the second day. However, it does freeze really well. You can bake lots when the plums are available, freeze, and then enjoy them 'fresh' in the winter.
Take a look at these two cakes below. I made the same recipe as above and divided the batter into two which is enough for 2 9-inch spring form pans.
The one in the foreground is covered with canned peach slices and topped with streusel. The one in the background is covered in plum jam and topped with streusel. Serve with whipped cream, of course!
I love making other German dessert recipes from this same dough.
For example, I used this same easy dough and pressed it into a 9" x 13" pan. Then I covered it with fresh peaches that I had peeled and cut into thick slices.
I sprinkled that with about 1 tbsp of sugar and baked it. This only took about 45 minutes since it had no streusel layer.
Delicious Peach Cake! Wunderbar!
Here are some different plum cakes to try:
But, right below, is my favorite ... it's so easy and so lecker!
However, my hubby and I like it a bit tart, so I omit the extra sugar and cinnamon. But, do serve this with a dollop of whipped cream. WUNDERBAR! A German plum pie :)
I have so many wunderbar memories in the kitchen with my Oma, and have had MANY of her most popular and traditional recipes, like this delicious plum cake!
I remember making this cake with Oma for our 3 o'clock coffee break, and enjoying it several times around the table together.
Oma has introduced me to several cake recipes throughout the years, though this one really is the most refreshing. The moisture from the plums just soaks right into that yummy dough, not in a soggy way, but a flavorful juicy way that makes you want piece after piece!
I enjoy this plum cake served with a big dollop of Oma's homemade whipped cream on top.
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