German Plum Cake with Yeast Crust Recipe

If you’re looking to impress with a dessert that’s both comforting and a little bit special, you’ve got to try this German Plum Cake with Yeast Crust Recipe. I absolutely love how it combines a tender, slightly chewy yeast dough base with juicy, tart plums and a buttery crumbly streusel topping that just melts in your mouth. When I first made this, the aroma alone filled my kitchen with cozy vibes — you’ll see why it’s a cherished classic from southern Germany (Swabia) that my family goes crazy for!

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Ingredients You’ll Need

The ingredients for this German Plum Cake with Yeast Crust Recipe are straightforward and pantry-friendly, but each plays a role in creating the cake’s signature texture and flavor. I recommend using ripe but firm Italian plums so you get that balance of sweetness and tang without the cake turning soggy.

• Italian plums: Look for plums that are ripe but still firm to hold their shape on the yeast crust.
• Warm milk: This activates the yeast gently—avoid too hot or cold to keep yeast happy.
• Dry active yeast: The magic behind the soft crust; fresh packets from a reliable brand work best.
• All-purpose flour: Use good quality flour for a tender dough and crumbly streusel topping.
• Sugar: Adds subtle sweetness to both the dough and the streusel topping.
• Salt: Just a pinch — essential to balance flavors and help with yeast activity.
• Butter (melted and room temp): Divided between the dough and streusel to add richness and flakiness.
• Eggs: Adds structure and moisture to the dough.
• Vanilla extract: Enhances the flavor, making the cake smell like a dream.
• Cinnamon: Paired with sugar in the streusel for a warm, cozy touch.

Variations

I love to play around with this German Plum Cake with Yeast Crust Recipe depending on the season or what’s in the pantry. It’s super versatile, so don’t hesitate to adapt it to your taste or dietary needs.

• Fruit Variations: I’ve swapped plums for fresh apricots or even sour cherries when plums aren’t in season; it still tastes fantastic!
• Gluten-Free: Though I haven’t tried it myself, you can attempt a mix of gluten-free flours and add xanthan gum for structure.
• Less Sugar: If you prefer a less sweet dessert, reduce sugar slightly in the dough and streusel, but keep the balance so the yeast activates properly.
• Nutty Streusel: Add chopped walnuts or almonds to the streusel topping for some crunch and extra flavor.

How to Make German Plum Cake with Yeast Crust Recipe

Step 1: Activate the Yeast and Prepare the Dough

Start by dissolving your dry active yeast in about ¾ cup of warm milk—make sure it’s pleasantly warm, not hot, or you’ll kill the yeast! Let it rest for 5 to 10 minutes until you see that foamy froth on top. This tells you the yeast is alive and kicking. Meanwhile, in your stand mixer bowl, combine the flour, sugar, and salt. Pour in the frothy yeast mixture, melted butter (cool but still liquid), eggs, and vanilla extract. Give it a quick stir to get things moving before attaching your dough hook.

Switch your mixer to the bread setting (“2” on most machines) and knead for 4 to 5 minutes. Add the remaining ¼ cup milk gradually if the dough seems too stiff. Your dough will be sticky—it’s more like a thick batter than a firm ball, and that’s how it should be. Cover loosely with plastic wrap and set it somewhere warm and draft-free to rise for about an hour, or until it’s nearly doubled in size.

Step 2: Butter the Pan and Shape the Dough

I always use a German Backblech or a large jelly roll pan (think at least 18 inches long with 1-inch sides) so the cake bakes with that classic rectangular shape and thin crust. Generously butter the pan—don’t be shy here, it helps prevent sticking and adds flavor. Place the risen dough in the pan and use your hands to gently stretch it out along the entire surface and press it up against the edges. It will resist slightly because of the yeast, but don’t stress—keep pushing it gently, and the plums will help hold it in place.

Step 3: Arrange the Plums and Let It Rise Again

Take your quartered, pitted plums and lay them close together in neat rows over the dough. Here’s a little trick I learned: if you want it a tiny bit sweeter, sprinkle a light dusting of sugar or cinnamon-sugar over the plums, but don’t overdo it. Too much sugar makes the cake watery because the fruit releases more liquid, and the streusel topping can sink and melt into it. After arranging the plums, cover the pan again and let the cake rise in a warm spot for up to another hour.

Step 4: Make and Add the Streusel Topping

While the cake is rising, mix the streusel ingredients in a bowl: flour, sugar, cinnamon, and room-temperature butter. I actually like to use my fingers to rub everything together until it forms rough crumbs and little clusters. This gives you that perfectly crumbly texture. Once your cake has risen the second time, sprinkle the streusel generously over the top.

Step 5: Bake Until Golden and Delicious

Preheat your oven to 350°F (175°C). Bake the cake on the middle rack for about 30 to 35 minutes until the streusel is golden and the cake feels set. A little tip I always give guests: let the cake rest for 10 minutes before slicing. This helps the juices from the plums set so your slices aren’t too runny but still wonderfully moist. Then, cut into squares and enjoy a slice of German bakery magic at home!

How to Serve German Plum Cake with Yeast Crust Recipe

Garnishes

I keep it simple here—just a light dusting of powdered sugar right before serving adds a lovely touch without overpowering the flavors. Sometimes, a dollop of freshly whipped cream or a scoop of vanilla ice cream takes the cake to another level, especially on cooler days.

Side Dishes

This plum cake goes great with a cup of good coffee or a nice black tea, making it perfect for afternoon fika or dessert after dinner. If you’re serving at brunch, a simple vanilla yogurt or fresh fruit salad complements it really nicely without being too heavy.

Creative Ways to Present

For special occasions, I’ve served this cake layered on a pretty platter with edible flowers scattered around for a rustic look. You can also cut smaller bite-sized squares and serve on a tiered tray for a charming party spread that everyone can easily grab.

Make Ahead and Storage

Storing Leftovers

Leftover German Plum Cake with Yeast Crust keeps well for a couple of days at room temperature when wrapped tightly in plastic wrap or stored in an airtight container. The crust stays tender without drying out, which is always a win in my book.

Freezing

If you want to freeze it, slice the cake first and wrap individual squares in plastic wrap and foil. This makes it easy to thaw a piece at a time. I’ve had great success freezing it for up to two months without losing that lovely texture.

Reheating

To reheat, I pop a slice in a preheated oven at 300°F (150°C) for about 10 minutes to warm through and refresh that crumbly streusel. Avoid microwaving if you want to keep the topping crisp.

FAQs

Final Thoughts

This German Plum Cake with Yeast Crust Recipe holds a special place in my heart because it brings friends and family together around the table with its nostalgic, comforting flavors. Once you try it, you’ll see how the simple yeast dough makes all the difference in texture, and paired with those juicy plums and buttery streusel, it’s a guaranteed crowd-pleaser. I can’t wait for you to bake it and share moments with people you love – it’s honestly one of those recipes you’ll want to keep revisiting season after season.

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