German Plum Cake

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A classic late-summer German sheet cake built on a soft, slightly sweet yeast dough and topped with rows of cinnamon-sugar plums. It is rustic, juicy, and traditionally enjoyed with a cup of coffee on a Sunday afternoon. The plums soften into jammy pockets as they bake, while the crust turns golden around the edges.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 11 gFat
• 6 gSaturated Fat
• 65 gCarbs
• 3 gFiber
• 29 gSugar
• 8 gProtein
• 180 mgSodium
• 230 mgPotassium
• 70 mgCalcium
• 2.6 mgIron
• 7 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the yeast dough

• 3 1/2 cups (450 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar, divided
• 1 packet (7 g) active dry yeast
• 1/2 tsp fine salt
• 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
• 1/3 cup (75 g) unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract

For the topping

• 1 1/2 lbs (680 g) Italian prune plums or Damson plums
• 1/4 cup (50 g) granulated sugar
• 1 1/2 tsp ground cinnamon
• 1 tbsp powdered sugar, for dusting

For the butter streusel (optional)

• 1/2 cup (65 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (55 g) cold unsalted butter, cubed
• 1/2 tsp ground cinnamon

Directions

1. In a small bowl, stir the warm milk, yeast, and 1 tablespoon of the sugar together; let stand 5 to 10 minutes until foamy and bubbly.
2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt. Add the yeast mixture, melted butter, eggs, and vanilla, and knead on medium speed for 8 to 10 minutes until the dough is smooth, soft, and pulls away from the sides of the bowl.
3. Shape the dough into a ball, place in a lightly greased bowl, cover with a kitchen towel, and let rise in a warm spot for 60 to 90 minutes, until roughly doubled in size.
4. Meanwhile, wash, pit, and halve the plums. In a small bowl, stir together the 1/4 cup sugar and 1 1/2 teaspoons cinnamon for the topping. For the streusel, pinch the flour, sugar, butter, and cinnamon together with your fingers until coarse crumbs form; refrigerate until ready to use.
5. Grease a 9×13 inch (23×33 cm) sheet pan. Punch down the risen dough and press it evenly into the pan, dimpling with your fingertips. Let rest 15 minutes to relax.
6. Arrange the plum halves cut-side up in tight, overlapping rows across the dough, pressing them in lightly so they stand upright. Sprinkle generously with the cinnamon sugar and, if using, scatter the streusel over the top.
7. Bake on the middle rack of a preheated 375°F (190°C) oven for 35 to 40 minutes, until the crust is deep golden and the plums are tender and bubbling.
8. Cool the cake in the pan on a wire rack for at least 20 minutes, then dust with powdered sugar. Cut into squares and serve slightly warm or at room temperature.

Cook’s Notes

• Traditional German bakers use Zwetschgen (damson plums), which are small, oval, and tart; Italian prune plums are the closest substitute and hold their shape well.
• For the best texture, let the dough rise somewhere warm and draft-free, like inside a turned-off oven with the light on.
• Serve the cake slightly warm with a dollop of softly whipped cream (Schlagsahne) or a drizzle of vanilla custard sauce.
• Cover leftovers loosely and keep at room temperature for up to 2 days; the cake is at its absolute best the day it is baked.
• The unbaked, shaped dough can be covered and refrigerated overnight after the first rise; bring to room temperature 30 minutes before topping and baking.

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