This plum kuchen is a classic German-style crumb cake made with a soft, enriched dough, juicy sliced plums, and a buttery cinnamon streusel topping. It sits somewhere between a tender cake and a sweet yeast bread, which makes it especially good for breakfast, brunch, dessert, or an afternoon coffee break.
The dough is rich with butter, milk, egg, sour cream or buttermilk, lemon zest, and vanilla. It bakes into a tender base that supports the fruit without becoming heavy. The plums add bright, tart-sweet flavor, while the streusel brings crisp texture and warm spice. If you enjoy fruit cakes that are not overly sweet, this German plum cake is a wonderful way to make the most of ripe seasonal plums.
You can make the dough the same day and let it rise at room temperature, or prepare it the night before and let it rest in the refrigerator overnight. That make-ahead option is especially useful if you want to serve warm plum kuchen for a late breakfast or brunch. A mix of plum varieties works beautifully here, both for flavor and for color. Italian prune plums are ideal, but any ripe, juicy fresh plums can be used.
This kuchen is best enjoyed on the day it is baked, when the streusel is crisp and the cake is soft. Leftovers can be covered and kept at room temperature for up to 3 days. To refresh the texture, wrap the cake in foil and warm it in a medium oven for a few minutes before serving.
–Annie Rigg
Plum Kuchen FAQs
Kuchen is pronounced KOO-ken. It is the German word for cake, and in this recipe it refers to a yeasted plum cake with a crumbly streusel topping.
Use a paring knife to cut around the plum from the stem end, following the natural line around the fruit. Twist the halves apart to expose the stone. Gently loosen and remove the stone, then place the plum halves cut side down on a cutting board and slice them into sixths or eighths, depending on their size.
Store the kuchen covered at room temperature for up to 3 days. For the best texture, rewarm slices briefly before serving.
Italian prune plums are a traditional choice, but any fresh ripe plums will work. Choose fruit that is juicy, fragrant, and gives slightly when gently squeezed.
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Plum Kuchen
David Leite
Ingredients
For the cake
- 9 tablespoons (4 1/2 oz) unsalted butter, diced and softened, plus more for the pan
- 1/2 cup whole milk
- 2 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 ounce fast-acting dried yeast
- A good pinch of salt
- 1/3 cup sour cream or buttermilk, at room temperature
- 1 medium egg
- 1 medium egg yolk
- 1 teaspoon finely grated lemon zest, preferably organic
- 1 teaspoon vanilla extract
- 1 1/4 pounds plums, rinsed and sliced into sixths or eighths, about 4 plums
For the streusel
- 1/4 cup light brown sugar
- 1/4 cup dark or light brown sugar
- A good pinch of salt
- 1/2 teaspoon ground cinnamon
- 2/3 cup all-purpose flour
- 4 tablespoons (2 oz) unsalted butter, melted
Instructions
Make the cake dough
- Butter an 8-inch (20-cm) square cake pan. Line the bottom and sides with buttered parchment paper, leaving an overhang so the cake can be lifted out easily.
- Warm the milk in a small saucepan over low heat until it reaches 110°F (43°C), or just slightly warmer than body temperature. Do not let it boil.
- Place the flour in the bowl of a stand mixer fitted with the dough hook. Add the granulated sugar, cinnamon, yeast, and salt. Whisk to combine, then make a well in the center.
- In a bowl or large measuring cup, mix the sour cream or buttermilk, whole egg, egg yolk, lemon zest, and vanilla. Add the warm milk, sour cream mixture, and softened butter to the flour mixture. Knead on medium speed for 4 to 6 minutes, until the dough is smooth and resembles a very thick cake batter.
- Scoop the dough into the prepared pan and spread it evenly with a palette knife. Cover loosely with plastic wrap. Let it rise overnight in the refrigerator, or let it rise at room temperature for 2 to 3 hours. The dough may rise a little or it may double; either result is fine.
- If the dough was refrigerated overnight, let it come to room temperature before assembling the kuchen.
Make the streusel
- In a small bowl, stir together the sugars, salt, cinnamon, and flour. Add the melted butter and mix until the streusel begins to form large, crumbly clumps.
Assemble and bake the kuchen
- Preheat the oven to 375°F (190°C).
- Scatter one-third of the streusel over the cake dough. Arrange the sliced plums over the streusel, then scatter the remaining streusel over the fruit.
- Place the cake pan on a foil-lined rimmed baking sheet. Bake for 20 minutes. The dough may puff up close to the top of the pan.
- Reduce the oven temperature to 350°F (177°C). Continue baking until the cake has risen, the streusel is golden and crisp, the plums are tender, and a tester inserted in the center comes out clean, 40 to 50 minutes more.
- Let the plum kuchen cool in the pan until warm or room temperature before slicing. Serve the same day if possible, or reheat leftovers wrapped in foil in a warm oven for a few minutes.
Adapted From
Summer Berries & Autumn Fruits
Nutrition
Calories: 537 kcal
Carbohydrates: 78 g
Protein: 8 g
Fat: 22 g
Saturated Fat: 13 g
Cholesterol: 99 mg
Sodium: 34 mg
Fiber: 3 g
Sugar: 39 g
Nutrition information is automatically calculated and should be used only as an approximation.
Recipe Testers’ Reviews
This plum kuchen was reviewed by home cooks who tested the recipe in their own kitchens. Their notes highlight the cake’s tender texture, balanced sweetness, and versatility as a breakfast, brunch, or dessert recipe.
Chiyo Ueyama
This plum kuchen is delicious at any time of day: for breakfast, with afternoon tea, or as an after-dinner dessert. It is not overly sweet, which lets the seasonal fruit stand out.
The dough is easy to mix, and it rises only once, directly in the baking pan. The cake is best on the day it is baked. It became a little drier the next day at room temperature, and refrigeration made it firmer, so reheating leftovers is a good idea.
This cake would likely also work well with other summer fruit such as peaches, apricots, or sour cherries. The streusel was pleasantly sweet, although using all light brown sugar would give the topping a lighter flavor.
Sandy Owen
This German plum kuchen is an easy and delicious version of a German crumb cake. The plums make the cake tart, juicy, and worthy of breakfast, brunch, or dessert. It pairs especially well with a strong cup of coffee.
The dough can be prepared the night before and left to rise in the refrigerator. When mixed, it looks more like a very thick cake batter than a traditional bread dough. After chilling overnight, it firms up and rises slightly.
The streusel and fruit create a generous topping, and the finished cake is moist, tangy, crumb-covered, and satisfying.