Yeasted plum cake with streusel (Pflaumenstreuselkuchen) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 88) by Luisa Weiss

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Accompaniments: Lightly sweetened whipped cream (Schlagsahne)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • anniecc on September 12, 2025

    I have a German plum tree and have tried a few different versions of this cake. I liked this recipe and found it pretty straightforward to follow, although the dough was quite sticky to work with. In my oven 40 minutes was probably slightly too long, the crust came out quite dark.

  • hillsboroks on September 23, 2020

    I made this with perfectly ripe Italian Prune Plums and it was delicious, especially warm. I did put the streusel on and cannot imagine making it without the streusel as it was the perfect topping. I shared with several neighbors who all gave me compliments after they had eaten their pieces. Next time I would consider putting the oven rack down one level to try to get the bottom crust a bit more done.

  • stef on June 01, 2019

    I made this with rhubarb. Wish cake part was a little higher

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