German Pflaumenkuchen - Traditional Yeasted Plum Cake
This traditional German yeasted plum cake features a tender, slightly sweet bread base topped with arranged plum quarters in an elegant flower pattern. The cake balances tangy plums with a subtle vanilla-lemon dough, finished with an apricot glaze that adds shine and sweetness. Perfect for late summer when plums are at their peak, this rustic yet elegant dessert makes an impressive centerpiece for afternoon coffee or casual dinner parties. The yeasted dough creates a lighter texture than typical cake batters, while the long rising time develops complex flavors that complement the fruit beautifully.
Ingredients
- ½ cup warm milk, 110 degrees F
- 4 tablespoon granulated sugar, divided
- 1 ½ packets active dry yeast, 10 grams
- 4 tablespoons butter, melted
- 1 egg, room temperature
- 2 cups flour, plus 2 tablespoons
- ¼ cup superfine sugar, plus 1 tablespoongranulated sugar1:1baking
works fine but texture slightly different
- ⅛ teaspoon vanilla extract
- lemon zest, of 1/2 lemon
- 1 pinch salt
- 2 pounds firm ripe plums, pitted, 6-7 plums
- 2 teaspoons cinnamon
- 2 tablespoons apricot jellypeach jam1:1fruit
strain to remove chunks
- 1 tablespoon liqueur, Grand Marnier, Brandy, or Kirschvanilla extract1:3 ratioalcohol-free
reduces complexity
Instructions
- 1
Adjust oven rack to middle position and heat oven to 200 degrees F, then shut off when reached
- 2
Combine warm milk and 1 tablespoon granulated sugar in stand mixer bowl, add yeast and let rest 10 minutes until foamy
- 3
Add melted butter, eggs, flour, superfine sugar, vanilla, lemon zest and salt to yeast mixture and mix with dough hook on medium-low until thoroughly combined, about 10 minutes
- 4
Transfer dough to lightly oiled bowl, cover with plastic wrap and place in warm oven until doubled in size, about 1 hour
- 5
Cut plums in half and quarter each half to get 8 slices per plum, transfer to large bowl and sprinkle with 2 tablespoons granulated sugar and cinnamon, stir and let rest 10 minutes
- 6
Turn dough out onto lightly floured surface, cover and let rest 10 minutes
- 7
Lightly grease and flour 9-inch spring-form pan and line bottom with parchment paper, preheat oven to 350 degrees F
- 8
Press dough into prepared pan and arrange plums skin side down in flower pattern from outside working inward to cover completely
- 9
Let cake rest 20 minutes, then sprinkle with remaining 1 tablespoon granulated sugar
- 10
Bake at 350 degrees F for 55 to 60 minutes until golden brown and toothpick inserted in center comes out clean
- 11
Cool 15 minutes, remove pan sides, slide thin metal spatula under cake to loosen, then transfer to wire rack
- 12
Heat apricot preserves in small saucepan over medium heat until melted, remove from heat and add liqueur, strain through fine strainer
- 13
Let glaze cool until slightly warm, brush light coat on plums and let cool completely before serving
Tips
Ensure plums are firm but ripe - overly soft plums will release too much juice and make the cake soggy.
The dough should be slightly sticky but manageable; avoid adding too much flour during kneading as this will make the cake dense.
Arrange plums tightly in the flower pattern to prevent gaps that could cause uneven baking.
Good to Know
Cover and store at room temperature up to 3 days or refrigerate up to 1 week
Can be made 1 day ahead; add glaze just before serving for best appearance
Serve at room temperature with whipped cream or vanilla ice cream
Common Mistakes
Don't skip the resting periods to avoid dense cake
Use firm plums to prevent excess moisture making cake soggy
Let glaze cool slightly before brushing to avoid melting into cake
Substitutions
strain to remove chunks
FAQ
Can I use other stone fruits instead of plums?
Yes, firm peaches, apricots, or even apple slices work well. Adjust sugar based on fruit sweetness and ensure they're not overripe.
How long does this cake keep?
The cake stays fresh for 3 days at room temperature covered, or up to a week refrigerated. The texture is best within 2 days.
Can I freeze this cake?
Yes, wrap tightly and freeze up to 3 months. Thaw at room temperature and refresh the glaze if needed before serving.