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German Plum Cake - Pflaumenkuchen/Zwetschgenkuchen

Shannon
A beloved cake in Germany that eloquently spans the gap between summer and autumn. This cake is made in three layers - a light, flavorful spongecake base is the foundation for fresh Italian plums and a crumbly, buttery streusel with just a hint of cinnamon.
5 from 2 votes
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Equipment

  • 9 - inch springform pan lined with parchment paper.

Ingredients
  

  • 1 dozen Plums, pitted and cut into fourths Italian plums/prune plums are preferable

Cake Base

  • 2/3 cup butter, softened softened
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup flour
  • 1 teaspoon baking powder
  • 2 teaspoons lemon zest
  • pinch salt

Streusel Topping

  • 3/4 cup flour - add more flour if you want a more "crumbly" streusel.
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 2/3 cup butter, softened softened

Instructions
 

  • Preheat the oven to 350° F.
  • Line the springform pan with a circular piece of parchment paper. Make sure the parchment paper is higher than the pan

Sponge Cake Base

  • Cream the butter and sugar together using a mixer or by hand.
  • Add the eggs.
  • In a small bowl, combine the flour with the baking powder and the salt.
  • Add the flour mixture to the butter/sugar/egg mixture and blend gently.
  • Add the vanilla and the lemon zest.
  • Spoon the batter into the parchment-lined springform pan. Smooth batter out with the back of a spoon.
  • Bake at 350° for 20-25 minutes. Please keep an eye on this. If it looks done, it's done. Right now I have a German oven and it's possible that my cooking times won't match up to an American oven. I'd be grateful for any feedback you have!

Streusel topping

  • While your cake is baking, assemble the streusel topping. In a medium bowl, combine the softened butter, flour and sugar.
  • Using your hands, smoosh all the ingredients together, turning the mixture over to incorporate the flour on the bottom of the bowl. Keep working with your hands until you have a very clumpy mixture.
  • Add the cinnamon and keep mixing. Set aside.

Arranging the plums/topping with streusel

  • After your cake has baked, arrange the plums on top of it. It does not have to be cooled.
  • Starting at the outer edge of the cake, arrange the plums - skin side out in a circle. Fill the cake in by continuing to arrange the plums in smaller concentric circles.
  • When your plums have been arranged, sprinkle the streusel over the plums. Be sure to add streusel to the gap between the outer wall of plums and the springform pan sides. This will ensure you have a sturdy edge to your German Plum Cake.
  • Bake your (now) completed cake again at 400°F for 30-40 minutes. You will know when it's perfectly done when you can see that the plums have become syrupy and the streusel topping is golden brown and crispy.
    Please keep an eye on this. If it looks done, it's done. Right now I have a German oven and it's possible that my cooking times won't match up to an American oven. I'd be grateful for any feedback you have!
  • I recommend letting your cake cool completely before releasing it from the springform pan.
  • If you'd like to cut away the parchment paper for appearance sake, just run a very sharp knife around the edge of the cake, slicing the visible parchment paper away from the cake.