A Sweet Tradition: Plum Cake With Streusel Crumble

Warm, soft, and lightly spiced, plum cake carries the comfort of late summer days—when ripe plums hang heavy on backyard trees and kitchens hum with the scent of baking. In many German and Eastern European homes, this cake is more than dessert; it’s a tradition, often shared with strong coffee and gentle conversation.

Baked in a round tray, the golden sponge or yeasted base rises just enough to cradle the fruit. Sliced plums melt into soft ribbons while the streusel on top turns crisp and buttery, adding a contrast that’s as nostalgic as it is satisfying.

“When you bake, you show love—and you share a part of yourself.” M.

Why You’ll Love This Recipe

• Celebrates seasonal plums at their peak sweetness
• Buttery streusel topping adds irresistible crunch
• Perfect with tea or coffee, for afternoon or dessert
• Traditional yet simple—great for bakers of any level
• Versatile base: yeast for tradition, sponge for speed

“Cooking is love made visible.”

Ingredients: A Perfect Blend for Traditional Plum Cake

Makes 8 servings

For the Dough (Sponge or Yeast Option)

• 1 ¾ cups all-purpose flour
• ½ cup granulated sugar
• 1 tsp vanilla extract
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp baking powder (if using sponge method)
• ¼ cup warm milk (for sponge)
• 1 packet (2 ¼ tsp) active dry yeast (for yeast method)
• ⅓ cup warm milk (for yeast method)

For the Plum Topping

• 1 ½ pounds ripe plums, halved and pitted
• 1 tbsp lemon juice
• 1 tbsp granulated sugar

For the Streusel

• ¾ cup all-purpose flour
• ⅓ cup granulated sugar
• ½ tsp cinnamon
• 6 tbsp unsalted butter, cold and cubed

Equipment Needed

• 9- or 10-inch round baking tray
• Mixing bowls
• Hand mixer or stand mixer
• Pastry cutter or fork (for streusel)
• Spatula
• Knife and cutting board

Step-by-Step Guide to Making Traditional Plum Cake With Streusel

Step 1: Prepare the Dough

For the sponge base, whisk together eggs, sugar, vanilla, and milk. Sift in the flour and baking powder. Stir until smooth. For the yeast base, dissolve yeast in warm milk with a pinch of sugar. Let it foam for 5–10 minutes, then mix with flour, sugar, eggs, butter, and vanilla.

Tip:
Use room temperature ingredients to ensure even mixing and proper rise.

Step 2: Let the Dough Rest (If Using Yeast)

Cover the yeast dough and let it rise in a warm place until doubled in size—about 60–90 minutes.

Tip:
Place the bowl in an oven with just the light on to create a perfect proofing environment.

Step 3: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9- or 10-inch round baking tray and line the bottom with parchment paper.

Tip:
Using parchment makes serving and cleanup much easier, especially with juicy fruits like plums.

Step 4: Arrange the Dough and Add Plums

Press the dough evenly into the tray. Arrange the halved plums in concentric circles, cut side up. Sprinkle with lemon juice and a tablespoon of sugar.

Tip:
Overlap the plums slightly—they’ll shrink while baking and create a beautiful mosaic pattern.

“Imagine the aroma of ripe plums softening in the oven, wrapped in warm vanilla and sugar.”

Step 5: Make the Streusel

In a small bowl, combine flour, sugar, and cinnamon. Cut in the cold butter until you get crumbly, coarse pieces.

Tip:
Use your fingertips at the end to lightly rub the mix together for a rustic texture.

Step 6: Top and Bake

Sprinkle the streusel evenly over the plums. Bake for 40–50 minutes until golden and a toothpick in the center comes out clean.

Tip:
If the streusel starts to brown too early, loosely cover the cake with foil for the last 10 minutes.

Step 7: Cool and Serve

Let the cake cool in the pan for 10–15 minutes, then lift it out to finish cooling on a rack. Serve warm or at room temperature.

Tip:
Dust with powdered sugar just before serving for an elegant finish.

“Good food ends with good talk.” – Geoffrey Neighor

Time Needed

Prep Time: 25 minutes
Rise Time (if using yeast): 60–90 minutes
Cook Time: 45 minutes
Total Time:

• With sponge: 1 hour 10 minutes
• With yeast: About 2 hours 15 minutes

Pro Tips for the Best Plum Cake With Streusel Topping

• Use ripe but firm plums—overripe ones release too much juice and make the cake soggy.
• Chill the streusel ingredients before mixing to keep the crumble texture crisp.
• For deeper flavor, use brown sugar in the streusel.
• Add a pinch of cardamom to the dough for a subtle spice note.
• If using yeast, make sure your milk is warm, not hot—110°F is ideal.
• Don’t overmix the sponge batter; gentle folding keeps the cake light.
• Let the cake cool slightly before slicing to help the crumb set.
• Serve with lightly sweetened whipped cream or vanilla ice cream for a classic pairing.
• Imagine the soft, warm plum melding with the buttery crunch of streusel—pure comfort.
• Store streusel separately and sprinkle fresh before reheating for extra crispness.

Creative Variations: Make This Plum Cake Your Own

Add Almonds to the Streusel

Swap ¼ cup of the flour for almond flour or add sliced almonds on top for a nutty crunch.

Tip:
Lightly toast the almonds before using for deeper flavor.

Try Spiced Plums

Toss plums in a mix of cinnamon, nutmeg, and a hint of ground ginger before layering.

Tip:
Let the plums sit for 10 minutes in the spice mix to draw out juices and flavor.

Add a Custard Layer

Pour a thin vanilla custard over the cake before adding streusel for a creamier texture.

Tip:
Reduce bake time slightly and watch for bubbling edges—your cue it’s ready.

Make It Gluten-Free

Use a 1:1 gluten-free flour blend in both the dough and streusel.

Tip:
Add an extra egg to improve structure if using gluten-free flour.

Use Other Stone Fruits

Swap in apricots, cherries, or peaches for a seasonal twist.

Tip:
Balance sweetness by adjusting the sugar depending on the fruit.

Add Lemon Zest to the Dough

Brighten the base with a teaspoon of fresh lemon zest for a citrus note.

Tip:
Zest directly over the batter bowl to capture flavorful oils.

Make Mini Cakes

Divide the dough into muffin tins or mini springform pans.

Tip:
Reduce bake time to about 25–30 minutes and check early for doneness.

“Creativity is experimenting, growing, taking risks, breaking rules, making mistakes, and having fun.” – Mary Lou Cook

Serving Suggestions

Here’s how to complete your plum cake moment:

• Serve warm with a dollop of whipped cream or crème fraîche
• Pair with a strong cup of coffee or black tea
• Add a drizzle of vanilla sauce for extra indulgence
• Enjoy with a scoop of vanilla bean ice cream on summer days
• Sprinkle lightly with powdered sugar just before serving

Storage and Reheating

This cake keeps beautifully for a couple of days and reheats well.

• Refrigeration: Store covered at room temperature for 1 day, then refrigerate up to 3 days
• Freezing: Freeze individual slices wrapped in parchment and foil for up to 2 months
• Reheating: Warm slices in the oven at 300°F (150°C) for 8–10 minutes or microwave briefly until just heated through

Tip:
To revive the crispness of the streusel, reheat in the oven rather than the microwave.

Common Mistakes to Avoid

Even simple cakes benefit from a little care—avoid these pitfalls to keep yours perfect.

Using Overripe or Underripe Plums

Plums that are too soft release excess moisture; underripe ones stay firm and sour.

Tip:
Choose plums that yield slightly when pressed but hold their shape when sliced.

Overmixing the Batter

Especially with sponge-based cakes, overmixing can lead to dense, tough texture.

Tip:
Mix just until ingredients are combined and smooth—no more.

Letting the Streusel Melt

Warm butter or overhandling can make streusel too soft, causing it to melt rather than crisp.

Tip:
Chill the crumble briefly before topping the cake.

Skipping the Rest Time for Yeast Dough

The rise is crucial for texture and flavor.

Tip:
Give the yeast time—don’t rush the rest period.

Using a Pan That’s Too Deep or Too Small

This can lead to uneven baking or soggy centers.

Tip:
Use a shallow, round 9- or 10-inch tray for even results.

Not Prepping the Pan Properly

Without parchment or greasing, the cake may stick.

Tip:
Line the bottom with parchment and lightly grease the sides.

FAQs

Can I Make This Cake Ahead of Time?

Yes! It’s delicious the next day and the flavors deepen slightly.

Tip:
Wait to dust with sugar until just before serving for best presentation.

Can I Use Canned Plums?

Fresh is best, but well-drained canned plums can work in a pinch.

Tip:
Pat them dry to avoid excess moisture.

How Do I Know When It’s Fully Baked?

The streusel should be golden, and a toothpick should come out clean.

Tip:
Test the center, not just the edge, for accurate doneness.

Is It Better With Yeast or Sponge?

Yeast is more traditional; sponge is faster and just as tasty.

Tip:
Try both and see which texture you prefer—some love the chew of yeast dough.

Can I Double the Recipe?

Yes, but bake in two pans to avoid overcrowding.

Tip:
Don’t use one deep dish—it may bake unevenly.

Can I Reduce the Sugar?

You can reduce sugar in the dough and streusel by up to 25%.

Tip:
Taste your plums first—sweeter fruit may need less sugar.

What’s the Best Way to Slice It?

Use a serrated knife and wipe clean between cuts.

Tip:
Cool the cake slightly before slicing for cleaner edges.

The Heartwarming Comfort of Plum Cake

Traditional plum cake is more than a sweet treat—it’s a memory, a story, and a scent that lingers in the kitchen long after the oven cools. Whether you bake it for a weekend gathering or just for yourself with a quiet coffee, it carries a warmth that feels both familiar and special.

Let the plums sink into their golden base and the streusel crisp just so—you’ve just made something simple and beautiful.

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