German Plum Cake Recipe

Hey there! Let’s talk pure dessert magic: a plum cake that’s like a warm hug in every bite. Trust me, once you taste the sweet plums nestled in fluffy, cinnamon-kissed cake, you’ll understand why this is my go-to treat for any cozy occasion. Ready to bake something unforgettable?

I adore how the abundant flavor of softened, unsalted butter and a whisper of vanilla extract enhance the straightforwardness of this German Plum Cake. When you whip together the sweet, granulated sugar and the tartness of plums, it creates a joyful taste balance.

Tender crumbles courtesy of baking powder and buttermilk make this cake next to impossible to resist.

German Plum Cake Recipe Ingredients

• Flour (2 cups): Provides structure and texture; source of carbohydrates.
• Granulated Sugar (1/2 cup): Sweetens the cake; contributes to browning.
• Unsalted Butter (1/2 cup): Adds richness and moisture; enhances flavor.
• Plums (1 1/2 pounds): Adds tartness and natural sweetness; contains fiber.
• Buttermilk/Whole Milk (3/4 cup): Adds moisture and tenderizes; slight tang from buttermilk.

German Plum Cake Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup buttermilk or whole milk
• 1 1/2 pounds plums, pitted and quartered
• 2 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• Optional: powdered sugar, for dusting

How to Make this German Plum Cake Recipe

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and make the interior of a 9×13 inch (23×33 cm) baking dish nonstick by applying grease or by using parchment paper in the dish.

2. In a big mixing basin, combine the softened butter and granulated sugar. Mix with a hand mixer until the combination is light and fluffy. This is a standard creaming method and is often used in cake and cookie making.

3. Mix the egg and vanilla extract into the combination until they are thoroughly integrated.

4. In a different dish, beat together the plain flour, the rising agent, and the salt.

5. Slowly incorporate the dry ingredients into the butter mixture. Add the buttermilk in between. Start with everything but the buttermilk, and add it when you start to see the batter forming (it will be too thick to mix well, which is an ideal stage for the buttermilk to be added). Then end with everything but the buttermilk, and again add it as the batter forms in a stage that should not allow for too much mixing.

6. Evenly spread the batter into the prepared baking dish.

7. Place the plums cut in quarters on top of the batter in a single layer, and press them down lightly into the batter.

8. In a small bowl, combine the light brown sugar and ground cinnamon. Evenly sprinkle the mixture over the plums.

9. Preheat the oven to 350 degrees Fahrenheit. Bake for 35-40 minutes or until the cake is a lovely golden brown and a toothpick inserted into the center comes out clean and dry.

10. Let the cake cool in the pan on a wire rack. If you wish, you can dust it with powdered sugar prior to serving.

German Plum Cake Recipe Equipment Needed

1. Oven
2. 9×13 inch (23×33 cm) baking dish
3. Parchment paper or greasing tool (e.g., pastry brush or paper towel for applying grease)
4. Large mixing bowl
5. Hand mixer
6. Spoon or spatula for mixing
7. Medium-sized mixing bowl
8. Measuring cups and spoons
9. Small bowl
10. Wire rack
11. Toothpick

FAQ

• Can I use a different fruit instead of plums?Plums can be replaced with other stone fruits, such as peaches, apricots, or cherries, for a different but equally tasty outcome.
• What type of plums are best for this cake?The best plums to use are Italian plums or damson plums, thanks to their firm texture and sweet-tart flavor.
• Can I use salted butter instead of unsalted?Yes, but cut back on the added salt in the recipe. A pinch should do it, and it’ll balance the flavors.
• How should the cake be stored?Maintain it at room temperature for up to two days or keep it in the refrigerator for longer-lasting freshness.
• Can I make this cake ahead of time?You can bake the cake a day ahead of time, and this often boosts the flavor because it allows the plum juices to meld with the cake.
• What can I use if I don’t have buttermilk?Buttermilk can be substituted by mixing ¾ cup of milk with a tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
• Do the plums need to be peeled?No, you do not need to peel the plums before adding them to the cake.

German Plum Cake Recipe Substitutions and Variations

Whole wheat flour can be used in place of all-purpose flour when a nutty flavor is desired, but the end product will have a denser texture.
You can substitute coconut sugar for granulated sugar, and get a caramel-y taste instead of just sweet.
Coconut oil can be substituted for unsalted butter in order to impart its subtle tropical flavor to baked goods, but the flavor will be different. If you need or want to avoid high amounts of butter, this alternative is worth trying.
A substitute for buttermilk or whole milk can be made with 3/4 cup almond milk and 1 tablespoon lemon juice. This provides a non-dairy alternative.
If you swap honey or maple syrup for light brown sugar, the result will taste and feel a little different. And that is okay. It’s all good.

Pro Tips

1. Ensure that your butter is at room temperature but not melted when creaming it with sugar. This creates a lighter and fluffier batter, contributing to a tender cake texture.

2. Use fresh, ripe plums for the best flavor. If plums aren’t in season, or if you prefer, experiment with other stone fruits like peaches or nectarines.

3. If you don’t have buttermilk, you can make a substitute by mixing 3/4 cup of whole milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes before using.

4. For a beautiful presentation, arrange the plum quarters in a pattern, such as overlapping circles, before pressing them lightly into the batter. This gives the cake an attractive, professional look when served.

5. To intensify the cinnamon-sugar topping, consider adding a pinch of nutmeg or ground ginger to the brown sugar and cinnamon mix for added depth and warmth in the flavor.