Pflaumenkuchen (German Yeast Plum Cake)
Why this recipe works
- Classic yeast base: The enriched yeast dough gives the cake a soft, lightly bready crumb that supports the juicy fruit without becoming heavy.
- Jammy fruit topping: Firm ripe plums soften in the oven and release just enough juice to create a glossy, concentrated fruit layer.
- Balanced sweetness: Cinnamon sugar adds warmth and sweetness while letting the natural tartness of the plums stay noticeable.
Get the most out of this recipe
Timing notes
- Allow the dough to rise fully: The dough should look airy and roughly doubled before it is pressed into the tin; a cool kitchen may slow this down.
- Best served slightly warm: Let the cake stand briefly after baking so the topping settles, then serve while the fruit is still soft and glossy.
Ingredient notes
- Choose firm ripe plums: Plums should be fragrant and ripe but not collapsing; very soft fruit can release too much liquid during baking.
- Damsons work well: Damsons give a tarter, more traditional edge and suit the cinnamon sugar topping particularly well.
Texture tips
- Knead until smooth: A smooth, elastic dough bakes into a softer crumb and gives the cake enough structure for the fruit topping.
- Pack the fruit tightly: Tightly arranged plum wedges support one another as they shrink, helping the topping bake into a jammy layer rather than sinking unevenly.
Make-ahead tips
- Warm gently before serving: Reheat slices in a 160°C (320°F) oven until just warmed through, then add freshly whipped cream.
- Freeze without cream: Freeze the baked cake well wrapped, then thaw overnight in the fridge and warm gently before serving.
Equipment you'll need
Ingredients
Yeast dough
Topping and finish
Instructions
- Warm the milk until just lukewarm. Stir in 20 g of the caster sugar, then whisk in the yeast and leave for 5 to 10 minutes until foamy.
- Put the flour in a mixing bowl and make a well in the centre. Add the egg, the softened butter, the remaining caster sugar, and the yeasted milk, then mix to a shaggy dough.
- Knead until smooth and elastic, about 8 to 10 minutes by hand. Cover and leave in a warm place until doubled in size.
- Meanwhile, stone the plums and cut into wedges. Grease a 23 cm cake tin with a little of the butter from the dough if you like, then set aside.
- Heat the oven to 190°C (375°F). Tip the risen dough into the tin and press it out evenly to the edges, then leave to puff slightly while the oven finishes heating.
- Arrange the plums very tightly over the dough, cut-side up, in concentric circles so they support each other. Bake for 35 to 40 minutes until the edges are golden and the fruit is soft and jammy.
- Mix the cinnamon with 30 g of the caster sugar and sprinkle over the hot cake. Leave for 10 minutes so the topping melts slightly, then lift out and cool briefly on a rack.
- Whip the cream to soft peaks. Serve the cake slightly warm with a generous spoonful of whipped cream.
Recipe notes
Tips
- Pack the plums in as tightly as you can; as they bake they shrink and release juice, which helps create the classic jammy top.
- If your kitchen is cool, let the dough rise in an unheated oven with the light on; it should feel airy and spring back slowly when pressed.
- For best results, whip the cream just before serving and keep it chilled; stop at soft peaks so it stays spoonable.
Substitutions
- Replace Plum with damsons for a tarter, more traditional edge; keep the same weight and pack them tightly.
- Replace Caster sugar with light brown sugar for a deeper, lightly caramel flavour in the dough and topping.
- Replace Whole milk with buttermilk for a slightly tangier crumb; warm it gently and do not let it get hot.
Storage
- Refrigerate up to 3 days
- Store the cake covered in the fridge for up to 3 days. Reheat slices in a 160°C (320°F) oven for 8 to 10 minutes until warmed through; whip fresh cream to serve. Freeze the cake (without cream) well wrapped for up to 2 months, then thaw overnight in the fridge and warm gently before serving.
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Recipe overview
- Servings: 10 servings
- Yield: plum cake (23 cm)
- Total time: 2h 30min (35min active)
- Difficulty: Medium
- Cuisine: German
-
Allergens:
Eggs Gluten Milk Wheat
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