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Authentic German Plum Cake (Pflaumenkuchen) with Yeast Dough

A moist slice of german plum cake topped with baked red fruit and powdered sugar on a white plate.
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Create a classic German Plum Cake, or Pflaumenkuchen, using a soft yeast dough base. This recipe guides you through making the traditional, comforting fruit pastry perfect for late summer baking.

Ingredients

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  • 1 cup warm milk (about 105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 2 3/4 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 2 pounds fresh Italian prune plums (Zwetschgen), halved and pitted
  • 1 tablespoon lemon juice
  • 1/4 cup granulated sugar for topping
  • 1 teaspoon ground cinnamon
  • 1/2 cup heavy cream or milk for brushing
  • Powdered sugar for dusting

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let this stand for 5 to 10 minutes until foamy.
  2. Prepare the dough: In a large bowl, whisk together the remaining 1/4 cup sugar, flour, and salt. Make a well in the center and pour in the yeast mixture, melted butter, and egg. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until it is smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the plums: While the dough rises, wash and halve the plums, removing the pits. Toss the plum halves gently with the lemon juice.
  6. Preheat and shape: Preheat your oven to 375°F (190°C). Lightly grease and flour a 10×15 inch baking sheet. Punch down the risen dough and roll or press it out onto the prepared sheet, forming a rectangle that covers the base.
  7. Arrange the fruit: Arrange the plum halves cut-side up over the dough, packing them closely together. You can slightly overlap them for a dense fruit layer.
  8. Second rise (optional): Let the assembled cake rest for 15 minutes while you prepare the topping.
  9. Top the cake: In a small bowl, mix the 1/4 cup sugar and cinnamon. Sprinkle this mixture evenly over the plums. Brush the exposed dough edges with heavy cream or milk.
  10. Bake: Bake for 35 to 45 minutes, or until the yeast dough is golden brown and cooked through, and the plums are soft.
  11. Cool and serve: Let the German Plum Cake cool slightly on a wire rack. Dust generously with powdered sugar before slicing and serving. This pastry is wonderful served warm with whipped cream.

Notes

  • For an authentic taste, use Italian prune plums (Zwetschgen) as they hold their shape well and offer a good tartness against the sweet dough.
  • If you prefer a richer, crumbly topping, you can substitute the cinnamon-sugar topping with a simple streusel (crumble topping).
  • This cake is traditionally made on a sheet pan, resulting in a classic German sheet cake style.

Nutrition

Find it online: https://blissbatter.com/german-plum-cake-recipe-pflaumenkuchen/