German Plum Cake

Name: German Plum Cake
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: German & Austrian
Ingredients: 1000 g Plum, halved and pitted; 650 g Yeast dough, room temperature; 120 g Flour; 80 g Butter, cold cubed; 70 g Sugar; 35 g Cinnamon sugar; 2 g Salt

German Plum Cake · ready in 1 h 30 min · 8 servings · 471 kcal per serving · medium · 7 ingredients

A classic German late summer sheet cake with soft yeast dough, juicy plums, cinnamon sugar, and buttery streusel for a bakery style crumb.

Prep: 1 h
Cook: 30 min
Total: 1 h 30 min
Serves: 8
kcal: 471
Difficulty: medium

German & Austrian Desserts Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

1000 gPlum, halved and pitted
650 gYeast dough, room temperature
120 gFlour
80 gButter, cold cubed
70 gSugar
35 gCinnamon sugar
2 gSalt

Equipment

oven, sheet pan, mixing bowl, rolling pin, knife, oven mitts, pastry brush, cutting board, bowl, spoon, cooling rack, serving spatula

Instructions

Mise En Place
Gather the measured ingredients, a 30 by 40 cm sheet pan, mixing bowl, rolling pin, knife, scale, and oven mitts. · 10 min
What to look for: Everything is measured and the tools are within reach.
Heat The Oven
Heat the oven to 204°C / 400°F, then butter and flour a 30 by 40 cm sheet pan for an even golden base. · 10 min
What to look for: The pan has a thin, even coating and no dry patches of flour remain.
Shape The Dough
Press the yeast dough into the pan with lightly floured hands, keeping the layer even, then rest it until slightly puffy. · 20 min
What to look for: The dough fills the pan and looks softly risen at the edges.
Prepare The Plums
Halve the plums, remove the pits, and arrange the pieces nearby so they can cover the dough quickly and evenly. · 10 min
What to look for: The plums are cleanly halved with no pits left behind.
Make The Streusel
Rub flour, cold butter, sugar, and salt together with your fingertips until the mixture forms pea sized crumbs. · 5 min
What to look for: The streusel holds small crumbs with a few larger buttery clusters.
Fill The Cake
Cover the dough with plums in tight rows, cut sides facing up, then sprinkle cinnamon sugar over the fruit. · 5 min
What to look for: The dough is fully covered with glossy plums and an even sugar layer.
Bake Until Golden
Scatter the streusel over the plums and bake until the edges brown, the crumbs turn golden, and the fruit juices bubble. · 30 min
What to look for: Golden streusel, browned dough edges, and bubbling plum juices.
Serve The Cake
Serve the cake warm or at room temperature, cutting it into 8 generous squares after the juices settle. · 5 min
What to look for: The slices hold their shape while the plum topping looks glossy.

Nutrition (per serving)

kcal	471
Protein	8 g
Carbohydrates	80 g
of which sugars	32 g
Fat	14 g
of which saturated	8 g
Fibre	4 g
Sodium	303 mg

Nutri-ScoreC

Allergens

Contains: gluten, milk

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Warm slices on a tray until the crumb softens and the fruit smells jammy.

Ingredient substitutions

Plum

Ripe plum: Use another firm ripe plum variety that holds its shape during baking.

Yeast dough

Sweet yeast dough: Use a soft enriched dough made for fruit sheet cakes.

Cinnamon sugar

Sugar: Use only if cinnamon sugar is not available, though the warm spice note will be reduced.