Amazing 1-Bowl Moist Plum Cake Recipe

Oh, my friends, you know how much I adore baking when the summer fruit is absolutely screaming to be used! There is nothing quite like pulling a warm, rustic fruit cake out of the oven, especially when it smells like cinnamon and sweet, slightly tart plums. If you think making a truly wonderful plum cake is difficult, I’m here to tell you that’s just not true! What I’m sharing today is my absolute favorite take on a classic: this incredibly Moist German Plum Cake (Pflaumenkuchen) with Streusel Topping. It’s surprisingly straightforward, tastes like comfort, and reminds me so much of my grandmother’s farmhouse kitchen back in Ohio. I adapted this from old family ideas, much like I did for my sour cream coffee cake recipe, to make it perfect for busy weeknights. We’re going to create something beautiful and surprisingly easy together right now!

Why This Moist Plum Cake Recipe is Your New Favorite Homemade Plum Dessert

I know there are a million fruit cake recipes out there, but trust me, this one is different. If you are looking for a truly moist plum cake, you’ve found the one! This recipe leans into the best parts of German baking—that amazing combination of tender cake, juicy fruit, and crunchy topping—without being fussy. It’s the definition of an easy plum cake that still looks impressive when you set it on the table. It feels rustic, comforting, and truly special, making it the perfect homemade plum dessert for any day of the week.

It comes together in one bowl for the batter, so cleanup is a breeze. Plus, that streusel topping? It’s just the right amount of buttery crunch to contrast with the soft, baked plums. It’s the simplicity combined with that deep, seasonal flavor that makes me pull this recipe out every year.

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Expert Tips for the Best Plum Cake with Streusel Topping

A few little things can take this cake from good to absolutely unforgettable. First, the plums matter! For the best flavor and texture, use European plums, sometimes called Italian prune plums, if you can find them. They hold their shape nicely when baked. If you use the big red ones, just make sure they are firm, not mushy.

Here’s my trick for avoiding that dreaded soggy bottom: Don’t skip the 15 minutes of cooling time in the pan after it comes out of the oven. That small window allows the bottom crust to set up properly before you turn it out. Also, pack that streusel topping on! You want a nice thick layer of that buttery crumble to protect the cake from the plum juices.

If you’re worried about the bottom sticking, I always use my homemade release—you can find the quick recipe over here if you need a reminder—but really, just greasing and flouring well works wonders for this type of batter.

Gathering Ingredients for Your Easy Plum Cake

Okay, getting ready for this easy plum cake is half the fun! I’ve listed everything out below, but let’s talk about what you need. For the batter, we need all the usual suspects, but make sure your butter is softened—not melted, just soft enough to easily dent when pressed. That’s crucial for creaming later on! You’ll also need your fresh plums, and I always advise pitting them and slicing them in half or giving them a rough chop, depending on their size.

Then we tackle the streusel; this topping is what really makes this German-style cake shine! It’s intentionally simple: flour, sugars, cinnamon, and cold butter cut into tiny cubes. Seriously, keep that butter cold for that perfect crumbly texture. Doesn’t this sound like a simple, satisfying recipe for a beautiful summer fruit cake?

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Ingredient Notes and Fresh Plum Cake Recipe Substitutions

I always like to give you a few ways to play with the recipe! If you want an extra layer of depth for your fresh plum cake recipe, try adding half a teaspoon of almond extract right in with the vanilla. It pairs so beautifully with the plums.

For the liquid in the batter, the recipe calls for milk, but if you happen to have plain yogurt (Greek or regular works), you can swap that in cup-for-cup! Yogurt brings just a tiny bit more tang and makes the final crumb even more luxurious and moist. Don’t be afraid to experiment with what you have on hand!

Step-by-Step Instructions for the German Plum Cake (Pflaumenkuchen)

Alright, let’s get baking! This is where the magic happens, and honestly, it’s so relaxing once you get into the rhythm. First things first, make sure your oven is heated up to 350°F (175°C). Nobody wants a cool oven throwing off their bake! While it’s heating, grab your 9-inch round or 8×8 square pan and give it a good grease and flour dusting. A sticky pan is the enemy of a beautiful cake, right?

Next, dry ingredients go into one bowl—that’s your flour, baking powder, and salt. Whisk that together so everything is nicely distributed. In your bigger bowl, where all the flavor starts, we cream the softened butter and the granulated sugar together until it’s fluffy. This might take a minute or two, but it’s worth it! Then, toss in those eggs one at a time, followed by that lovely shot of vanilla extract.

Now, pay close attention, because this is key for a tender cake: you need to alternate. Add the dry mix in thirds, alternating with the milk in halves. Start and end with the dry ingredients. And please, for the love of all things delicious, do not overmix the batter! Mix until *just* combined until you see no flour streaks left. More mixing means tough cake, and we want this plum cake tender!

Spread that beautiful batter evenly into your prepared pan. Now take your plums—remember, pitted and sliced or halved—and arrange them right on top of the batter. I like to place them cut-side up so you get those gorgeous caramelized edges when it bakes.

Making the Perfect Plum Cake with Streusel Topping Crumble

While your plums are resting nicely, it’s time for that heavenly crisp topping. We need the ingredients for that plum cake with streusel topping to be cold, especially the butter. Combine your streusel flour, brown sugar, regular sugar, and cinnamon in a smaller bowl. Then, drop in your cold butter pieces. You want to work this together quickly, either with a pastry blender or just using your fingertips, until it looks just like coarse crumbs. If it starts to feel warm, stop and pop the bowl in the fridge for five minutes!

Once you have that perfect coarse crumble, gently sprinkle it evenly over the plums. Don’t press it down, let it sit right on top—it will toast up beautifully as it bakes. It really finishes off this moist cinnamon swirl apple bread style cake perfectly.

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Baking Times and Cooling the Rustic Fruit Cake

Pop the pan into that preheated oven! You are looking at about 45 to 55 minutes for this rustic fruit cake. How do you know when it’s done? Don’t just rely on the clock! Insert a thin wooden skewer right into the cake portion—make sure you avoid hitting a plum, or it will read wet! If it comes out clean, or with just a few moist crumbs clinging to it, it’s ready to go. Another trick: the edges should start pulling slightly away from the sides of the pan.

This cooling step is non-negotiable for a nicely set bottom. Let the cake cool right there in the pan for a solid 15 minutes. Once those 15 minutes pass, run a knife around the edge if needed, and gently invert the whole thing onto a wire rack to cool completely. This process ensures you get that wonderful contrast between the soft interior and the crunchy topping.

Equipment Needed for This Buttery Plum Dessert

Before we get the butter softened, let’s make sure your kitchen is ready! For this buttery plum dessert, you won’t need anything too intimidating. A standard 9-inch round or 8×8 inch square pan is the way to go. You’ll want your electric mixer for creaming the butter, but a sturdy hand whisk works too!

• Mixing bowls (one large, one medium)
• Electric mixer or strong whisk
• 9-inch round or 8×8 inch baking pan
• Pastry blender (or your clean fingertips!)
• Wire cooling rack

You can check out how I use my air fryer for crispy potato wedges, but for this cake, the trusty oven does all the heavy lifting!

Serving Suggestions for Your Fresh Plum Cake Recipe

This amazing cake deserves to be served right! While it’s absolutely heavenly on its own—still slightly warm from the oven—I always like to jazz it up a little bit, depending on who I’m serving it to. This really shines as a perfect summer fruit cake that transitions beautifully into those early fall bakes.

If you’re having a cozy evening with just the family, a simple dust of powdered sugar is elegance itself. But when you want to make it feel like a true event? You have to go for the cold contrast. A big scoop of good quality vanilla ice cream melting right into those caramelized plums? Yes, please! Or, if you’re aiming for something lighter, a dollop of freshly whipped cream makes the streusel topping feel even richer.

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Sometimes, when I’m feeling fancy and want to lean into that cozy, rustic fruit cake vibe, I’ll make a quick drizzle of crème fraîche mixed with a tiny bit of maple syrup. It brings a wonderful tang that cuts through the sweetness of the cake base. Honestly, though, you could serve this with anything—it’s so good it almost doesn’t need accompaniments! If you’re looking for other fruit-forward desserts, you might want to check out my recipe for banana cream cheesecake, though nothing beats the simplicity of this plum bake!

Storage and Reheating Instructions for Leftover Cake

Now, the problem with a cake this delicious is that you might actually have leftovers—though I certainly hope you don’t! Since this plum cake has a good amount of moisture from the fruit and butter, it handles storage much better than a light sponge cake. You absolutely do not need to refrigerate this cake unless your kitchen is unbearably hot or humid. Room temperature is its happy place.

To store it, cover it loosely but well. I usually place a large cake dome over it, or if I’ve had to cut into it, I carefully cover the exposed cut side with a small piece of plastic wrap before covering the whole thing. At room temperature, sealed loosely, it stays wonderfully fresh for about two full days. After that, the streusel might start to soften a little too much for my liking.

If you absolutely must keep it longer than two days, that’s when the fridge comes in. Wrap individual slices tightly in plastic wrap or foil and keep them refrigerated for up to five days. Just know that the cold air can sometimes dry out the cake base slightly, even with the fruit!

If you pull a refrigerated slice out, don’t eat it cold! It deserves better than that. To bring back that just-baked tenderness, pop that slice into the microwave for about 10 to 15 seconds. That little burst of heat wakes up the butter and makes it soft again. If you want to be extra fancy, try a quick reheat in a toaster oven for 3 or 4 minutes—the streusel gets briefly crispy again! Speaking of refreshing treats, if you need a cool contrast to this warm cake, you should check out my recipe for an easy frozen strawberry daiquiri sometime!

Frequently Asked Questions About Baking with Plums

I get so many questions every time I post about a fruit cake! It’s natural—baking with fresh fruit always brings a few little curveballs. Since we talked about making this easy, moist plum cake, I wanted to answer the biggest queries right here so you feel totally confident when you pull out your mixing bowls.

Can I use frozen plums instead of fresh plums?

This is a tricky one! Generally, I advise against frozen plums for this specific recipe, especially if you are aiming for that beautiful streusel top. Frozen fruit releases a lot of extra moisture when it thaws and bakes, and that can turn the cake batter into soup! It messes up the streusel texture completely, too. If you absolutely must use frozen, thaw them first—spread them on paper towels and gently pat them dry. Then, you’ll want to increase your baking time significantly, maybe by 10 to 15 minutes, and watch it very closely.

What is the absolute best type of plum to use for this cake?

Hands down, the best plums for structural integrity and balanced flavor are the small, oval ones—the Italian prune plums, sometimes called Zwetschgen in Germany. They stay firmer and don’t release too much juice, which keeps our cake beautifully moist without getting soaked. If you can’t find those, look for firm, dark red or black plums, like Santa Rosa, but make sure they are not overly ripe or soft to the touch. Remember, firm fruit equals less chance of sinking!

Why did my plum cake sink in the middle?

Ugh, sinking cakes are the worst! With a dense, buttery batter like this one, sinking usually happens for two reasons. First, make sure your baking powder is fresh! If it’s old, it won’t lift the heavy batter properly. Second, and this is common with fruit cakes, opening the oven door too early is a killer. You need to let that wonderful cake set up completely before checking on it. Stick to that 45-minute mark before you even peer through the glass! You also need to make sure that when you test for doneness, the skewer comes out mostly clean, proving the center structure is set.

Can I use a square pan instead of a round one?

Absolutely! I mentioned the 8×8 inch square pan in the instructions because it works perfectly for this recipe volume. If you use a square pan, your cake will be slightly thicker and the cooking time might lean toward the longer end of the range—say, 50 to 55 minutes. Just remember to keep an eye on that center for doneness. Sometimes a square pan needs an extra five minutes compared to a round one because the heat distribution is different. If you are looking for more guidance on recipe conversions, my post on making lemon chicken soup has a general guide on adjusting bake times you might find useful!

Understanding the Nutritional Estimate for This Dessert

You know I’m all about real, honest food made with love here in my kitchen, and that means I’m not running everything through a fancy calculator! When you’re baking with fresh fruit and butter like we are in this German plum cake, things can change just based on how juicy your plums were that day or what brand of milk you used.

So, please take this next part with a grain of salt. The nutritional information provided in the recipe card (if you peeked at the full chart) is just a general estimate based on standard product measurements for one slice. It’s not meant to be exact science!

If you swap out the granulated sugar for something else, or if you use oil instead of the cold butter in the streusel topping, those numbers are going to shift, sometimes significantly. Think of that data as a general guideline only, not a fixed measurement. What matters most is the joy this cake brings to your table!

Share Your Baking Successes

That’s it! You’ve completed the bake, and now you have this gorgeous, buttery, crumbly German plum cake cooling on the rack. Isn’t that feeling of accomplishment the best? I truly hope this recipe brings the same kind of comforting joy to your kitchen that it brings to mine.

Now, I live for hearing from you all! Did the streusel bake up perfectly crumbly? Were your plums nice and tart? Please, please, come back after you’ve tried it and leave me a quick rating—even five stars with just, “This was great!” helps other home cooks know this cake is reliable. Your feedback is what keeps this little corner of the internet honest and helpful!

And if you share a picture of your finished Pflaumenkuchen on social media, tag me! Seeing my recipes come to life in your homes is honestly the greatest motivation I have. Seeing those juicy plums baked under that golden crust makes my whole week. Don’t forget, you can always browse all my other tried-and-true favorites anytime over on my main recipe index, but for now, go enjoy that slice!

Moist German Plum Cake (Pflaumenkuchen) with Streusel Topping

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This recipe delivers a moist, buttery plum cake, similar to a classic German Pflaumenkuchen, topped with fresh plums and a simple, crunchy streusel. It is an easy fruit cake perfect for any occasion.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 70 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German
• Diet: Vegetarian

Ingredients

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• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 cups fresh plums, pitted and halved or sliced
• For the Streusel Topping:
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 4 tablespoons cold unsalted butter, cut into small pieces

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 inch square pan.
2. In a medium bowl, whisk together 1 3/4 cups flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and 3/4 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Do not overmix the batter.
5. Spread the batter evenly into your prepared pan. Arrange the sliced fresh plums over the batter, cut-side up.
6. Prepare the streusel: In a small bowl, combine 1/2 cup flour, brown sugar, 1/4 cup granulated sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
7. Sprinkle the streusel topping evenly over the plums.
8. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center of the cake (avoiding a plum) comes out clean.
9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Serve this delicious plum cake warm or at room temperature.

Notes

• For an almond plum cake flavor, add 1/2 teaspoon of almond extract to the batter along with the vanilla.
• If your plums are very tart, you can lightly sprinkle them with 1 tablespoon of sugar before adding the streusel.
• This cake is excellent served with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 210mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0.5g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 85mg