German Plum Crumble Cake | Streuselkuchen

Experience the delightful flavors of autumn with this irresistible German Plum Crumble Cake. With juicy plums and a buttery crumble topping, this dessert beautifully showcases the richness of seasonal fruits. Perfect for any occasion, it can be served warm with a scoop of vanilla ice cream or enjoyed cold with whipped cream alongside a cup of coffee or tea. This cake is a delicious and comforting fall treat that’s easy to prepare and perfect for the cozy season.

German Plum Crumble Cake | Streuselkuchen /// Pflaumenkuchen mit Streusel
Ingredients:
  • 150 g cold butter
  • 150 g sugar
  • 300 g all-purpose flour
  • 800 g plums
  • 1 tablespoon butter
  • 6 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1 packet of bourbon vanilla sugar (about 7 g)
2024_040_Pflaumen-Streuselkuchen-22
Directions:

(1) Preheat the Oven:

Preheat your oven to 180°C (350°F) for conventional heat or 160°C (320°F) for fan-assisted. Lightly grease a springform pan (about 9.5 inches in diameter) or line it with parchment paper.

(2) Prepare the Crumble: 

In a large bowl, mix together 300 g of all-purpose flour, 150 g of sugar, and 150 g of cold butter (cut into pieces). Use your hands or a stand mixer with a dough hook to blend the ingredients until crumbly.

Press about two-thirds of the crumble mixture evenly into the bottom of the springform pan to form the base. The remaining crumble, along with the springform pan with the crumble base, can rest in the refrigerator.

(3) Prepare the Plums:

Wash the plums, halve them, and remove the pits. Depending on their size, cut them into quarters or eighths.

(4) Make the Plum Filling:

In a large pan, melt 1 tablespoon of butter over medium heat. Add the plums and sprinkle them with 6 tablespoons of sugar. Stir occasionally until the plums begin to caramelize.

Then, add 2 tablespoons of cornstarch and mix everything over low heat until the cornstarch thickens the plum juice.

(5) Distribute Plums and Add Crumble:

Evenly distribute the prepared plums over the base in the springform pan. Sprinkle the packet of vanilla sugar on top, followed by the remaining crumble evenly over the plums.

(6) Bake and Serve:

Bake the cake in the preheated oven for 40–45 minutes, or until the crumble is golden brown and crispy. Let the cake cool slightly afterward.

The plum crumble cake is delicious either warm or cold and can be served with whipped cream or vanilla ice cream.

Some Recipe Tips:

Use ripe plums: For the best flavor, make sure the plums are ripe but still firm. Overripe plums might release too much liquid, making the base soggy.

Chill the dough: After pressing the dough into the springform pan, chill it in the fridge for 10-15 minutes. This helps the base hold its shape better during baking and prevents it from getting too soft.

Add a pinch of cinnamon: If you want to enhance the autumn flavor, you can add a pinch of cinnamon to the streusel topping. It pairs beautifully with the sweetness of the plums.

German Plum Crumble Cake | Streuselkuchen

Course: Desserts & Sweets, Cakes & Cupcakes & MuffinsCuisine: GermanyDifficulty: Easy
Prep time

25

minutes
Baking Time

40 - 45

minutes
Total Time

1 hour 10

minutes

Experience the delightful flavors of autumn with this irresistible German Plum Crumble Cake. With juicy plums and a buttery crumble topping, this dessert beautifully showcases the richness of seasonal fruits. Perfect for any occasion, it can be served warm with a scoop of vanilla ice cream or enjoyed cold with whipped cream alongside a cup of coffee or tea. This cake is a delicious and comforting fall treat that’s easy to prepare and perfect for the cozy season.

Ingredients

  • 150 g cold butter

  • 150 g sugar

  • 300 g all-purpose flour

  • 800 g plums

  • 1 tablespoon butter

  • 6 tablespoons sugar

  • 2 tablespoons cornstarch

  • 1 packet of bourbon vanilla sugar (about 7 g)

Directions

  • Preheat the Oven:

    Preheat your oven to 180°C (350°F) for conventional heat or 160°C (320°F) for fan-assisted. Lightly grease a springform pan (about 9.5 inches in diameter) or line it with parchment paper.

  • Prepare the Crumble: 

    In a large bowl, mix together 300 g of all-purpose flour, 150 g of sugar, and 150 g of cold butter (cut into pieces). Use your hands or a stand mixer with a dough hook to blend the ingredients until crumbly.

    Press about two-thirds of the crumble mixture evenly into the bottom of the springform pan to form the base. The remaining crumble, along with the springform pan with the crumble base, can rest in the refrigerator.

  • Prepare the Plums:

    Wash the plums, halve them, and remove the pits. Depending on their size, cut them into quarters or eighths.

  • Make the Plum Filling:

    In a large pan, melt 1 tablespoon of butter over medium heat. Add the plums and sprinkle them with 6 tablespoons of sugar. Stir occasionally until the plums begin to caramelize.

    Then, add 2 tablespoons of cornstarch and mix everything over low heat until the cornstarch thickens the plum juice.

  • Distribute Plums and Add Crumble:

    Evenly distribute the prepared plums over the base in the springform pan. Sprinkle the packet of vanilla sugar on top, followed by the remaining crumble evenly over the plums.

  • Bake and Serve:

    Bake the cake in the preheated oven for 40–45 minutes, or until the crumble is golden brown and crispy. Let the cake cool slightly afterward.

    The plum crumble cake is delicious either warm or cold and can be served with whipped cream or vanilla ice cream.

Notes

  • Use ripe plums: For the best flavor, make sure the plums are ripe but still firm. Overripe plums might release too much liquid, making the base soggy.
  • Chill the dough: After pressing the dough into the springform pan, chill it in the fridge for 10-15 minutes. This helps the base hold its shape better during baking and prevents it from getting too soft.
  • Add a pinch of cinnamon: If you want to enhance the autumn flavor, you can add a pinch of cinnamon to the streusel topping. It pairs beautifully with the sweetness of the plums.

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