German Plum Cake with Yeast Dough Recipe

If you’re looking for a dessert that feels like a warm hug from Germany, you have to try my German Plum Cake with Yeast Dough Recipe. This cake has the perfect balance of a tender, yeasty crust hugged by juicy, slightly tart Italian plums and crowned with a buttery, cinnamon-spiced streusel. When I first tried this traditional Zwetschgenkuchen, I was amazed at how simple ingredients meld into a showstopper that will have everyone asking for seconds. Whether you’re a longtime fan of fruit cakes or a newbie, this recipe is fan-freaking-tastic and I can’t wait to share all my tips to help you nail it on the first try.

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Ingredients You’ll Need

This recipe calls for straightforward ingredients that come together to create that effortlessly delicious German Plum Cake. I recommend using fresh, ripe Italian plums for the best flavor, and good-quality vanilla extract really makes a difference in the dough.

• Italian plums: Choose firm but ripe plums; their tartness balances the sweet dough and streusel beautifully.
• Warm milk: Use warm, not hot, to activate the yeast properly without killing it.
• Dry active yeast: This is what gives the dough that wonderful rise and chewiness.
• All-purpose flour: The foundation for both the dough and streusel—measure carefully for texture.
• Sugar: Just the right amount to sweeten without overpowering the plum’s natural flavor.
• Salt: Balances sweetness and strengthens the dough’s structure.
• Butter: Melted but not hot for the dough, and softened for the streusel—both add rich flavor.
• Eggs: Provide structure and richness to the yeast dough.
• Pure vanilla extract: A little touch that brightens the dough’s taste.
• Ground cinnamon (for streusel): Adds a warm spice note that pairs beautifully with plums.

Variations

I love making this cake just as the recipe calls for, but it’s also great for playing around with flavors. Adding your special touch makes the German Plum Cake with Yeast Dough Recipe truly your own.

• Use different fruit: If Italian plums aren’t in season, try ripe apricots or cherries—the dough and streusel still work beautifully.
• Lighter streusel: Swap half of the butter with applesauce for a less rich topping, my family actually enjoyed this lighter version in warmer months.
• Spiced streusel: Add a pinch of nutmeg or cardamom to the streusel for a warm, cozy flavor twist.
• Gluten-free adaptation: While I haven’t perfected it myself yet, some readers reported success using a gluten-free flour blend—just be mindful the texture will differ.

How to Make German Plum Cake with Yeast Dough Recipe

Step 1: Activate the Yeast

Start by dissolving your dry active yeast in 3/4 cup of warm milk. Make sure the milk is pleasantly warm—not hot—or it’ll kill the yeast. Let it sit for about 5 to 10 minutes until you see it frothing and bubbling up. This little foam is the yeast waking up, and it’s your assurance that the dough will rise beautifully.

Step 2: Mix and Knead the Dough

Next, combine the flour, sugar, and salt in your stand mixer bowl. Pour in the yeast mixture, melted butter that’s cool to the touch, the eggs, and vanilla extract. Give it an initial stir to bring it together before attaching your dough hook. Knead the dough on a low bread setting for about 4-5 minutes, adding the rest of your milk if the dough feels too thick. It’s sticky—that’s supposed to happen—but it should still hold together like a thick batter rather than a firm ball. Cover loosely with plastic wrap and find a warm, draft-free spot for it to rise until doubled in size, which usually takes about an hour.

Step 3: Shape and Add Plums

I like to generously butter a large German Backblech pan or a jelly roll pan to keep the dough from sticking and to help with browning. Press your risen dough into the pan with your hands, spreading it flat and pushing it right up the sides. It resists a bit because of the yeast, but don’t give up! The plums will help weigh it down in a minute. Arrange the quartered plums in close rows over the dough, skin side down. If you’re craving a sweeter cake, sprinkle just a little sugar or cinnamon-sugar over the plums, but lightly—too much sugar can make the cake soggy and cause the streusel to melt.

Step 4: Let It Rise Again and Prepare Streusel

Set the pan aside in a warm spot and let the cake rise again for up to an hour. Meanwhile, make the streusel by mixing flour, sugar, cinnamon, and room temperature butter with your fingers until you get a crumbly, sand-like texture with some clumps. When your cake has puffed slightly, sprinkle the streusel evenly over the plums.

Step 5: Bake and Cool

Bake your cake on the middle rack in a preheated 350°F oven for about 30-35 minutes until the streusel is golden and crunchy on top. Don’t rush slicing it—let the cake rest for at least 10 minutes after baking. This helps the juices set so you get firm squares instead of a watery mess. Then slice and serve; I promise your kitchen will smell heavenly!

How to Serve German Plum Cake with Yeast Dough Recipe

Garnishes

I usually keep it simple and dust the cake lightly with powdered sugar for a pretty finish. Sometimes, I add a dollop of fresh whipped cream or a scoop of cold vanilla ice cream—both elevate it into a dreamy dessert, especially on cooler evenings.

Side Dishes

While the cake stands beautifully on its own, it pairs wonderfully with a hot cup of coffee or fragrant black tea. For brunch gatherings, I like to serve it alongside fresh fruit or a light cheese plate to balance the sweetness.

Creative Ways to Present

For special occasions, I’ve tried layering this cake in a trifle bowl with whipped cream and plum compote between layers—super festive and fun! You can also cut smaller squares and serve them on decorative plates with a drizzle of caramel sauce for a fancy touch.

Make Ahead and Storage

Storing Leftovers

I store leftover German Plum Cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. The crust stays pleasantly soft, and the plums keep juicy without drying out.

Freezing

You can definitely freeze slices in airtight bags for up to two months. When I do this, I like to separate slices with parchment paper so they don’t stick together. When ready to eat, thaw overnight in the fridge.

Reheating

To bring back that freshly baked feel, warm slices gently in an oven preheated to 300°F for about 8-10 minutes. Avoid microwaving, as it tends to make the crust chewy instead of crisp.

FAQs

Final Thoughts

This German Plum Cake with Yeast Dough Recipe has a special place in my heart—not just because of its incredible flavor, but because of the memories it evokes in my family kitchen. It’s a recipe that takes some patience but is totally worth it for the joyful reactions at the first bite. When you try it for yourself, you’ll discover how that tender yeast dough, the fresh plums, and crunchy streusel come together in one delicious, comforting slice. Trust me, this one’s going to be a keeper in your recipe collection—and I can’t wait to hear how you make it your own!

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