German Plum Kuchen Recipe

I fell for a humble Transylvanian Pflaumenkuchen that somehow turns ripe summer plums into a beloved family recipe and now ranks among my favorite Fresh Plum Recipes.

I grew up with the smell of plain all purpose flour in the kitchen and bowls of halved ripe plums, memories that make this German Plum Kuchen Pflaumenkuchen feel like summer itself. It is a humble Transylvanian treat that looks unassuming but surprises you, stains your fingers and starts family arguments over the last slice.

I always bring it to picnics, its one of those Fresh Plum Recipes that turns simple fruit into something worth waiting for. It belongs on any list of Plum Baking Recipes, rustic a little imperfect and utterly irresistible.

Ingredients

• Ripe plums give juicy sweet-tart flavor, vitamin C, fiber, and lots of summer smell.
• All purpose flour adds structure and carbs, not much protein, classic base.
• Butter makes crust tender, adds fat and rich flavor, plus some calories.
• Sugar sweetens and helps brown, it’s simple carbs so use in balance.
• Instant yeast gives rise and lightness, small amount, lots of bubbly life.
• Egg binds the dough, adds some protein and richer color, not much else.
• Fine semolina soaks excess plum juice, stops soggy bottom, harmless pantry trick.
• Zest brightens flavor with citrus oils, adds aroma and subtle acidity.

Ingredient Quantities

• 500 g all purpose flour
• 7 g instant dry yeast (1 packet)
• 250 ml lukewarm milk
• 60 g granulated sugar (for the dough)
• 80 g unsalted butter, softened
• 1 large egg, room temperature
• 1 tsp fine salt
• 1 tsp vanilla extract or 1 packet vanilla sugar
• zest of 1 lemon (optional but nice)
• about 1.2 kg ripe plums, pitted and halved
• 3 tbsp fine semolina or fine breadcrumbs (to soak up plum juice)
• 2–4 tbsp extra granulated sugar for sprinkling, plus 1 tsp ground cinnamon if you like
• optional streusel: 100 g all purpose flour, 75 g granulated sugar, 75 g cold butter, cubed
• optional for finishing: powdered sugar for dusting

How to Make this

1. Warm the 250 ml milk until lukewarm, stir in the 7 g instant yeast and a small pinch of the 60 g sugar, let sit 5–10 minutes until a little frothy, it might not blast up like fresh yeast but it’ll work.

2. In a large bowl mix 500 g flour, the rest of the 60 g sugar, 1 tsp salt, 1 tsp vanilla extract or the packet of vanilla sugar and the lemon zest if using; add the yeast milk, 1 large room temp egg and 80 g softened butter, then knead 8–10 minutes until smooth and slightly elastic, add a bit more flour if too sticky.

3. Put dough in a lightly greased bowl, cover and let rise in a warm place about 60–90 minutes until doubled.

4. Prepare a baking pan (about 30×40 cm or a deep 26–28 cm round) greased or lined, press the risen dough evenly into the pan with slightly raised edges, if it resists let it rest 10 minutes then finish pressing.

5. Evenly sprinkle 3 tbsp fine semolina or fine breadcrumbs over the dough to catch plum juice, then arrange about
1.2 kg pitted, halved plums cut side down snugly over the surface.

6. Sprinkle 2–4 tbsp granulated sugar over the plums and optionally 1 tsp ground cinnamon, this helps caramelize the fruit as it bakes.

7. If using streusel, quickly make it now by rubbing together 100 g flour, 75 g sugar and 75 g cold cubed butter with your fingertips until coarse crumbs form, chill briefly then scatter over the plums; if not using streusel skip this.

8. Let the assembled cake rest for 15–20 minutes for a short second rise, meanwhile preheat oven to 180°C (350°F) conventional or 160°C (320°F) fan.

9. Bake 30–45 minutes until the crust is golden, streusel is browned and the plums are bubbly; start checking at 30 minutes because ovens vary.

10. Cool in the pan 15–20 minutes so the semolina soaks up juices, then transfer to a rack; dust with powdered sugar before serving if you like, store loosely covered and eat within a day or two, it actually tastes great reheated a bit.

Equipment Needed

1. Digital kitchen scale (or measuring cups and spoons for volume)
2. Large mixing bowl
3. Small saucepan or microwave-safe jug to warm the milk
4. Whisk and a silicone spatula
5. Stand mixer with dough hook (optional) or a sturdy wooden spoon and some elbow grease for kneading
6. Baking pan (about 30×40 cm rectangular or a deep 26–28 cm round), greased or lined
7. Sharp knife and cutting board for pitting and halving plums
8. Pastry cutter or fork for the streusel, plus plastic wrap or a clean towel to cover the dough, oven mitts and a cooling rack

FAQ

German Plum Kuchen Recipe Substitutions and Variations

• All purpose flour (500 g)
  • Bread flour, 1:1 – gives more chew and stronger gluten, dough may feel firmer so add 1-2 tbsp extra milk if it seems dry.
  • Whole wheat pastry flour, 1:1 – slightly denser and nuttier, use same weight and expect a heartier crumb.
  • Gluten-free cup-for-cup blend (with xanthan gum), 1:1 – works ok but texture will be different, you might need a bit more liquid.
• Milk (250 ml lukewarm)
  • Unsweetened soy or oat milk, 250 ml – warms and proofs yeast fine, oat is richer in flavor.
  • Buttermilk, 250 ml – makes the dough tangier and more tender, watch sweetness levels.
  • Warm water + 1 tbsp milk powder, 250 ml total – handy if you have no milk, adds body for the dough.
• Unsalted butter (80 g)
  • Salted butter, 1:1 – just cut the added salt to about 1/2 tsp so it doesn’t get too salty.
  • Neutral vegetable oil, 70-80 g – same weight, gives softer crumb but less buttery taste.
  • Cold coconut oil, 1:1 – dairy free option, expect a slight coconut note.
• Egg (1 large)
  • Flax “egg”: 1 tbsp ground flax + 3 tbsp water, let sit 5 min – good binder, slightly denser result.
  • Aquafaba, 3 tbsp – great vegan option, keeps dough moist and helps lift.
  • Mashed banana or applesauce, 60 g – adds moisture and mild sweetness, will change the flavor a bit.

Pro Tips

– Always check the yeast first. Milk should feel gently warm to the wrist, not hot. If that little froth doesn’t show after 10 minutes the yeast might be dead, so don’t keep going or you’ll end up with a dense cake. If it looks slow, give it a few more minutes or try a warmer spot in the kitchen.

– When you press the risen dough into the pan, let it rest whenever it fights back. Stretch a bit, then rest 5–10 minutes, then finish. Put a little oil on your hands so the dough doesn’t stick, and avoid tossing on extra flour which makes the crust dry.

– The semolina trick works great but if your plums are super juicy, toss the halves with a teaspoon of cornstarch or a bit more semolina so the filling doesn’t turn soggy. Place plums cut side down and pack them snugly so they caramelize and don’t slide off while baking.

– Keep the streusel cold and don’t overwork it, so you get big crumbly bits. If the top browns too fast, tent loosely with foil for the last 10 minutes. Let the cake cool in the pan long enough for the semolina to soak up juices, you’ll slice it cleaner once it’s a bit warm not piping hot.