I can never resist this old fashioned Plum Platz, with its tender cake base, juicy plum layer, and golden streusel topping. One slice is all it takes to see why my family has kept this German plum cake recipe for generations.
I’m obsessed with Plum Platz because it hits that rare dessert spot: simple, messy, fruity, and totally worth sneaking slivers from the pan. I love the way ripe plums sink into the soft cake base, turning jammy at the edges while still keeping a little bite.
And that crumbly top with light brown sugar? The part I pick at first, obviously.
This is the kind of old family recipe I never get tired of, mostly because it tastes like actual fruit, butter, and cake, not some fussy bakery project. But with ice cream, I’m absolutely not sharing.
Not even a little.
Ingredients
- Ripe plums bring juicy tartness, so the cake doesn’t feel too sweet.
- Lemon juice wakes up the fruit and keeps things bright.
- Granulated sugar helps the plums get glossy, jammy, and a little saucy.
- All purpose flour gives the cake its soft, sturdy base.
- Sugar in the cake makes it tender and lightly caramelized at the edges.
- Baking powder gives it lift, so it’s not dense or heavy.
- Eggs hold everything together and add that cozy cake richness.
- Milk keeps the crumb soft, moist, and easy to slice.
- Melted butter adds richness without making the batter fussy.
- Vanilla makes the whole thing smell like grandma’s kitchen.
- Brown sugar in the streusel adds deep, almost caramel-like crunch.
- Cold butter makes those crumbly bits everyone secretly picks off first.
- Cinnamon brings warm spice that loves plums.
Basically, it just works.
- Plus, a pinch of salt keeps the sweetness from going overboard.
Ingredient Quantities
- 2 pounds ripe plums, pitted and sliced (about 8 to 10 medium)
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar (for the fruit)
- 1 1/2 cups all purpose flour (for the cake)
- 1 cup granulated sugar (for the cake)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup unsalted butter, melted and cooled (for the cake)
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour (for the streusel)
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar (for the streusel)
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1 teaspoon ground cinnamon
- Pinch of salt (for the streusel)
How to Make this
1. Preheat oven to 350°F (180°C). Grease a 9×13 inch baking pan or line it with parchment and set aside.
2. Toss the pitted and sliced plums with 1 tablespoon lemon juice and 1/4 cup granulated sugar; let macerate while you prepare the batter.
3. In a bowl whisk together 1 1/2 cups all purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
4. In a separate bowl beat 2 large eggs, then whisk in 1/2 cup milk, 1/2 cup melted and cooled unsalted butter, and 1 teaspoon vanilla extract.
5. Fold the wet ingredients into the dry ingredients just until combined to form a slightly thick batter.
6. Spread the batter evenly into the prepared pan using a spatula. Arrange the macerated plums in a single layer over the batter, gently pressing them in so they sit evenly.
7. For the streusel, combine 3/4 cup all purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and a pinch of salt in a bowl. Cut in 6 tablespoons cold cubed unsalted butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
8. Sprinkle the streusel evenly over the plums.
9. Bake for 40 to 50 minutes until the streusel is golden and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. Cool at least 20 minutes before slicing. Serve warm or at room temperature, optionally with ice cream.
Equipment Needed
1. Oven and 9×13 inch baking pan (or parchment and pan)
2. Mixing bowls (one large, one medium)
3. Whisk
4. Rubber spatula or offset spatula for spreading batter
5. Measuring cups and spoons
6. Chef knife and cutting board for pitting and slicing plums
7. Pastry cutter or two forks (or your fingers) for the streusel
8. Small bowl or cup for macerating fruit
9. Spoon for sprinkling streusel
10. Toothpick or cake tester and cooling rack
FAQ
Plum Platz, Or German Plum Cake, Has A Sweet Cake Recipe Substitutions and Variations
- Plums: Use ripe Bosc pears or firm apricots, sliced; toss with the same lemon juice and sugar, bake a little longer for pears if very firm.
- Unsalted butter (cake or streusel): Swap with equal-weight salted butter, or use coconut oil at 1:1 for the cake and slightly less for the streusel if it feels too greasy.
- All purpose flour (cake or streusel): Substitute with equal-weight whole wheat pastry flour for a nuttier texture, or use a 1:1 gluten-free all purpose blend for a gluten-free cake.
- Eggs: For each egg, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes, or use 1/4 cup unsweetened applesauce for a moister crumb.
Pro Tips
1) Let the plums macerate at least 20 to 30 minutes so they release some juices, then give them a quick drain if they seem very wet. Too much liquid will sink into the batter and make the cake soggy.
2) Use room temperature eggs, milk and melted butter. They blend together more smoothly and yield a lighter, more even crumb.
3) Cut the streusel butter into fairly large pea sized pieces and chill the mixture 10 minutes before topping. Those little pockets of cold butter bake into crisp, distinct crumbs rather than melting away.
4) Arrange the plum slices in a single, slightly overlapping layer but avoid crowding. If pieces are too thick, shave a little off each slice so they sit flush with the batter and release juices evenly during baking. Serve warm with a scoop of vanilla ice cream or a dollop of crème fraîche.
Plum Platz, Or German Plum Cake, Has A Sweet Cake Recipe
I can never resist this old fashioned Plum Platz, with its tender cake base, juicy plum layer, and golden streusel topping. One slice is all it takes to see why my family has kept this German plum cake recipe for generations.
8
servings
706
kcal
Equipment: 1. Oven and 9×13 inch baking pan (or parchment and pan)
2. Mixing bowls (one large, one medium)
3. Whisk
4. Rubber spatula or offset spatula for spreading batter
5. Measuring cups and spoons
6. Chef knife and cutting board for pitting and slicing plums
7. Pastry cutter or two forks (or your fingers) for the streusel
8. Small bowl or cup for macerating fruit
9. Spoon for sprinkling streusel
10. Toothpick or cake tester and cooling rack
Ingredients
2 pounds ripe plums, pitted and sliced (about 8 to 10 medium)
1 tablespoon lemon juice
1/4 cup granulated sugar (for the fruit)
1 1/2 cups all purpose flour (for the cake)
1 cup granulated sugar (for the cake)
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup milk
1/2 cup unsalted butter, melted and cooled (for the cake)
1 teaspoon vanilla extract
3/4 cup all purpose flour (for the streusel)
1/2 cup packed light brown sugar
1/4 cup granulated sugar (for the streusel)
6 tablespoons cold unsalted butter, cut into small cubes
1 teaspoon ground cinnamon
Pinch of salt (for the streusel)
Directions
- Preheat oven to 350°F (180°C). Grease a 9×13 inch baking pan or line it with parchment and set aside.
- Toss the pitted and sliced plums with 1 tablespoon lemon juice and 1/4 cup granulated sugar; let macerate while you prepare the batter.
- In a bowl whisk together 1 1/2 cups all purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate bowl beat 2 large eggs, then whisk in 1/2 cup milk, 1/2 cup melted and cooled unsalted butter, and 1 teaspoon vanilla extract.
- Fold the wet ingredients into the dry ingredients just until combined to form a slightly thick batter.
- Spread the batter evenly into the prepared pan using a spatula. Arrange the macerated plums in a single layer over the batter, gently pressing them in so they sit evenly.
- For the streusel, combine 3/4 cup all purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and a pinch of salt in a bowl. Cut in 6 tablespoons cold cubed unsalted butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Sprinkle the streusel evenly over the plums.
- Bake for 40 to 50 minutes until the streusel is golden and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. Cool at least 20 minutes before slicing. Serve warm or at room temperature, optionally with ice cream.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 252g
- Total number of serves: 8
- Calories: 706kcal
- Fat: 22g
- Saturated Fat: 13.1g
- Trans Fat: 0.1g
- Polyunsaturated: 0.6g
- Monounsaturated: 5.6g
- Cholesterol: 99mg
- Sodium: 200mg
- Potassium: 212mg
- Carbohydrates: 91g
- Fiber: 2.6g
- Sugar: 61g
- Protein: 6.3g
- Vitamin A: 500IU
- Vitamin C: 10.8mg
- Calcium: 41mg
- Iron: 0.7mg
