German Plum Cake with Streusel

plum cake with streusel

The German plum Cake with Streusel is a popular German cake and if you can get Italian plums you should bake this cake.  Even baking beginners will be successful. The cake is very easy to make, you just need vanilla sugar, vanilla pudding and baking powder from Dr. Oetker. In Germany we would use the so called “Zwetschgen” which are called “Italian plums” in the USA. Don’t use the regular plums because they are too soft. Streusel in English means crumbles, so this cake is topped with a layer of sweet crumbles. Alternatively you also could use apples or peaches. Happy Baking!

Ingredients German Plum Cake with Streusel

Base Cake
150 g flour, all purpose
1 package Dr. Oetker Vanilla or Pudding – or 1.3 oz cornstarch and 2 tbsp vanilla  extract
120 g butter, soft
60 g sugar
1 egg
1 point of a knife (Messerspitze) baking powder, Dr Oetker
1 shot dark rum (optional) or Rum flavor
1.5 lb Italian plums (Zwetschgen in German)

Or use the Kathi Shortcrust Baking Mix to make the Base Cake
german shortcrust baking mix

100 g flour
75 g butter
50 g sugar
2 packages Dr. Oetker Vanilla sugar, 0.6 oz  – How to make Vanilla Sugar –
1 tsp cinnamon (optional)

Baking Instructions German Plum Cake with Streusel

– Mix all ingredients for the dough, with the hands or hand mixer and kneading hooks,  knead it until you get a smooth dough.
– Form to a ball, and wrap in foil, refrigerate for 30 min.
– Grease a spring form (10 inches) with butter. Dust with flour generously.
– Place the dough in the middle, and from there press it gently so the bottom will be covered. Use some dough also around the rims.
– Remove pits from the plums, and depending on the size cut them in half or quarters.
– Place them on the dough.
– Make the Streusel by mixing and kneading all ingredients – melt butter slightly – and spread them evenly over the plums.
– Bake for 34-45 min on 350 F (180C)

THIS cake tastes the best when served with whipped cream.

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