German Plum Cake with Yeast Crust Recipe

If you’re a fan of cozy, comforting desserts with a bit of old-world charm, you’re going to adore this German Plum Cake with Yeast Crust Recipe. It’s a real gem from southern Germany, known as Zwetschgenkuchen, and it features a pillowy yeast dough base topped with juicy Italian plums and a buttery streusel crumble. Trust me, once you try this, it’ll become your go-to when you want something that’s both classic and ridiculously satisfying. Keep reading and I’ll share everything you need to nail it perfectly!

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Ingredients You’ll Need

The ingredients for this German Plum Cake with Yeast Crust Recipe come together beautifully to create that irresistible balance of soft, fruity, and crumbly goodness. I like to use ripe but firm Italian plums for the best flavor and texture — and trust me, a good quality vanilla extract makes a subtle but noticeable difference!

• Italian plums: Look for fresh, ripe but firm plums; they hold up well during baking and aren’t overly juicy.
• Warm milk: Start with 3/4 cup and keep some extra handy to adjust dough consistency as you mix.
• Dry active yeast: Make sure it’s fresh and active—proof it in the warm milk to see it froth.
• All-purpose flour: Provides structure for the yeast crust, so measure carefully and avoid over-flouring.
• Sugar: Just enough to sweeten the dough and topping without overpowering the plums.
• Salt: Enhances the flavors in the dough.
• Butter: Melted but not hot for the dough and softened for the streusel topping—don’t skip room temperature butter here.
• Eggs: Bring richness and help with that tender crumb.
• Vanilla extract: Adds warmth and depth to the dough’s flavor.
• Ground cinnamon: Blended into the streusel for a cozy aromatic note.

Variations

I love how this German Plum Cake with Yeast Crust Recipe is so flexible—once you get comfy with the basics, you can mix it up to suit your taste or whatever you have on hand. Don’t be afraid to make it your own!

• Swap plums for other stone fruits: When plums aren’t in season, peaches or nectarines work wonderfully, though the flavor changes slightly.
• Add a splash of almond extract: I sometimes substitute half the vanilla with almond extract for a rich, nutty twist that my family adores.
• Make it gluten-free: I’ve had success using a gluten-free all-purpose flour blend, just watch the liquid ratio as the dough might absorb differently.
• Light streusel topping: If you prefer less crumble, try sprinkling chopped nuts on top instead for crunch without extra sweetness.

How to Make German Plum Cake with Yeast Crust Recipe

Step 1: Activate Your Yeast and Make the Dough

First things first—dissolve your yeast in 3/4 cup of warm milk. You’ll want it at about body temperature, not too hot or you’ll kill the yeast. After 5-10 minutes, you should see it frothing and bubbling, which means it’s alive and ready. Next, toss your flour, sugar, and salt into the mixing bowl along with the yeast mixture, melted butter (make sure it’s cooled to warm, not hot!), eggs, and vanilla extract. Mix on low with a dough hook, gradually adding that last 1/4 cup of milk if the dough feels too stiff. You’ll know it’s right when it feels sticky but still holds together, kind of like a thick batter—not a traditional ball of bread dough. This sticky texture is actually what gives the crust its wonderful lightness after baking.

Step 2: Let It Rise Until Puffy and Puffy

Cover the dough loosely with plastic wrap and pop it in a warm, draft-free spot—your oven with just the light on is perfect. Give the dough about an hour to double in size. This rise is key to developing that signature airy texture. I used to get impatient here, but waiting truly makes a huge difference in the final cake.

Step 3: Preparing the Pan and Shaping the Dough

Butter a large, extended baking sheet—ideally a German Backblech or any big jelly roll pan you have with at least 18-inch length and 1-inch sides. This large surface area lets the plum cake bake to that delightfully thin, crusty base. The dough is sticky and a bit resistant, so use your hands to spread it out all the way across the pan, pushing it up the sides as best you can. Don’t worry if it’s a little stubborn; once you add the plums, they’ll help keep it in place.

Step 4: Layer On the Plums and Let Rise Again

Arrange your quartered Italian plums tightly in rows over the dough. If you like your cake a touch sweeter, sprinkle a little sugar or cinnamon-sugar lightly over the fruit—just don’t go overboard because too much sugar can make your cake watery and cause that lovely streusel topping to melt prematurely. Let the assembled cake rise for up to another hour in a warm place—this second rise helps soften the fruit and meld the flavors.

Step 5: Make the Streusel and Bake

While the cake is rising, whip up your streusel topping by mixing flour, sugar, cinnamon, and softened butter with your fingers until it looks like clumpy, sandy crumbs. Sprinkle this generously over the top of the plums and bake on the middle rack in a preheated 350°F oven for about 30-35 minutes. When the streusel is golden and the cake edges are pulling away slightly from the pan, you’ll know it’s ready. Let the cake cool for at least 10 minutes—it allows the juices to set so your pieces won’t be soggy when you slice.

How to Serve German Plum Cake with Yeast Crust Recipe

Garnishes

I love to dust this cake lightly with powdered sugar just before serving—it adds a pretty touch and a little extra sweetness. Sometimes I dollop on some freshly whipped cream or even a scoop of vanilla ice cream when I want to elevate this into a special dessert. The cool creaminess balances the warm, soft cake so beautifully.

Side Dishes

This cake pairs delightfully with a simple cup of strong coffee or black tea. If you’re serving brunch, try it alongside scrambled eggs or light cheese plates—it’s a nice sweet contrast to savory dishes.

Creative Ways to Present

For a festive occasion, I’ve trimmed the cake into neat squares and arranged them on a rustic wooden board with fresh plum slices and sprigs of mint. It’s simple but always gets “wow” comments! You could also drizzle a thin glaze of powdered sugar and lemon juice over the top to add a subtle zing and shiny finish.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover German Plum Cake tightly in plastic wrap or store in an airtight container at room temperature. It stays fresh and delicious for about 2 days this way—though I usually don’t have leftovers hanging around that long!

Freezing

I’ve frozen slices wrapped individually in plastic wrap and placed inside a freezer-safe bag. When thawed at room temperature, the cake retains most of its original texture and flavor. Just keep in mind the streusel topping might lose a bit of its crispness after freezing.

Reheating

To reheat, I pop a slice in a toaster oven or regular oven at 300°F for about 8–10 minutes—this revives that fresh-from-the-oven scent and texture better than the microwave, which can turn the crust soggy.

FAQs

Final Thoughts

This German Plum Cake with Yeast Crust Recipe is truly one of those special treats that feels both nostalgic and homemade-elegant. I absolutely love how it fills the house with that warm, inviting aroma and how the combination of the yeast crust with juicy plums and buttery streusel just sings with every bite. Whether you’re baking it for a casual family afternoon or a sweet ending to a dinner party, I know you’ll find it as rewarding and delicious as I do. So go ahead, grab your plums, and dive into this timeless German favorite—I promise it’s worth every minute of that rise time!

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