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German Plum Tart on a baking tray

German Plum Cake with Streusel

Shilpi & Etienne | between2kitchens
A simple but pretty German-style cake made with sweet and sour red plums and baked with a cinnamon streusel (crumble). Best enjoyed with coffee and friends or for afternoon tea.
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Prep Time 20 minutes
Cook Time 40 minutes
rising time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Afternoon Tea, Cakes, Dessert
Cuisine German
Servings 12 slices
Calories 394 kcal

Equipment

  • small pot
  • mixing bowls
  • dough mixer with hook attachment
  • Rolling Pin
  • baking tray

Ingredients
  

for the dough

  • 190 millilitre milk full fat
  • 1 pkt dry yeast (7g/ ¼oz)
  • 70 gram caster sugar
  • 410 gram all purpose flour
  • 80 gram unsalted butter
  • 1 egg yolk
  • pinch of salt

for the crumble

  • 80 gram all purpose flour
  • 40 gram caster sugar
  • 40 gram unsalted butter
  • ¼ teaspoon cinnamon powder
  • ¼ teaspoon vanilla essence

to assemble

  • 1.5 kg red plums semi-ripe

Instructions
 

for the dough

  • Heat the milk in a pot on low flame. The milk should be just warm and not hot. In a bowl, combine the yeast and sugar and add the warm milk. Stir well and let it sit for 10 minutes.
  • Meanwhile, combine the flour, soft butter, egg yolk and a pinch of salt. Add the milk-yeast mixture to it and mix using a dough mixer with the hook attachment until all is well combined.
  • Knead the dough by hand for another 5 minutes. Covered the dough with a kitchen towel and let it sit in a warm spot for 60 minutes.
  • When the dough has risen, knock it back and knead for another 2 minutes.
  • Line a baking tray with baking paper. Roll out the dough to ½ cm (0.2 inches) thickness. Leave the dough covered to rise again for about 30 minutes.

for the crumble

  • While the dough is resting, you have time to prepare the crumble. Add the flour, butter and sugar to a bowl along with the cinnamon powder and vanilla extract.
  • Gently rub the mixture between your hands and let it fall back into the bowl. Continue until you have a crumbs like texture. Don't overwork the mixture. Keep it in a cool dry place until you are ready to use it.

to assemble

  • Cut the plums in half and remove the seeds. Cut the halves again in half.
  • Place the tray with the rolled out dough in front of you and start layering the plums in rows leaning against each other with the cut side up.
  • Once you have layered the plums sprinkle the crumble evenly on top. Bake in a pre-heated oven at 190°C (375°F) for 35 to 40 minutes.
  • The top should be slightly brown and the plums soft and juicy. Let the cake rest for 10 minutes before slicing into it.

Notes

how to eat the plum cake
Plum cake tastes best when still warm, saying that you can always re-heat the tart or any leftovers in the oven. In Germany we serve plum tart with whipped cream.
For warm summer days I recommend vanilla ice cream or a chilled vanilla sauce.
 

Nutrition

Nutrition Facts
German Plum Cake with Streusel
Amount Per Serving (120 g)
Calories 394 Calories from Fat 108
% Daily Value*
Fat 12g18%
Cholesterol 47mg16%
Sodium 11mg0%
Carbohydrates 67g22%
Fiber 3g13%
Sugar 27g30%
Protein 7g14%
Vitamin A 874IU17%
Vitamin C 14mg17%
Calcium 44mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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