This charming recipe for a Classic German Plum Cake (also known as Pflaumenkuchen or Zwetschgenkuchen) is the embodiment of home-baked comfort. Made with ripe plums nestled into a soft, tender batter enriched with vanilla, oil, and yogurt, and baked to golden perfection, this cake is finished with a gentle dusting of powdered sugar. Lightly sweet and tangy from the fruit, it’s a seasonal delight perfect for summer and early autumn when plums are at their best. Paired with coffee or tea, it’s a treat enjoyed by generations in Germany—and now, yours to recreate with simple ingredients.
Cooking Time
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Prep Time: 15 minutes
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Cook Time: 25–30 minutes
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Total Time: 45 minutes
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Servings: 8 slices
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Oven Temperature: 180°C (356°F)
Ingredients
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6–7 fresh ripe plums, halved and pitted
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1 large egg
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4 tablespoons (80g) granulated sugar
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8g vanilla sugar (or 1 tsp vanilla extract)
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8 tablespoons (80ml) neutral oil (like canola or sunflower)
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½ cup (100ml) milk
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200g all-purpose flour
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16g (approx. 1 tbsp) baking powder
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Butter and flour for greasing a 26cm round baking pan
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1 tub (110g) plain yogurt
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1 tsp cornstarch
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Powdered sugar, for dusting
Step-by-Step Cooking Directions
1. Prepare the Plums
Wash, dry, and halve the plums. Remove the pits and set aside.
2. Make the Cake Batter
In a large mixing bowl, beat together the egg, granulated sugar, and vanilla sugar until light and creamy. Slowly whisk in the oil and milk. Combine the flour with baking powder and sift into the wet mixture. Mix until just smooth—avoid overmixing.
3. Prepare the Baking Pan
Grease a 26cm (10-inch) round cake pan with butter and lightly dust it with flour to prevent sticking.
4. Assemble the Cake
Pour the batter evenly into the pan. Gently press the plum halves (cut-side up) into the batter in a circular pattern, slightly overlapping.
5. Mix the Yogurt Topping
In a small bowl, stir together the yogurt and cornstarch. Spoon small dollops between the plums to add moisture and a creamy finish.
6. Bake
Place the cake in a preheated oven at 180°C (356°F) for 25–30 minutes or until golden and a toothpick inserted in the center comes out clean.
7. Cool and Garnish
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Once completely cool, dust generously with powdered sugar before serving.
Nutritional Information (Per Slice)
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Calories: ~210
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Carbohydrates: 28 g
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Protein: 4 g
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Fat: 9 g
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Fiber: 2 g
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Sugar: 14 g
The Origins and Popularity of the Recipe
This recipe draws inspiration from traditional German fruit cakes, specifically Pflaumenkuchen, a staple during plum season in Central Europe. Typically made with a yeast dough or sponge base, it’s often served in the afternoon with coffee—known as Kaffee und Kuchen time. Its simplicity, fruity tang, and rustic charm make it popular in both home kitchens and bakeries across Germany, Austria, and Switzerland.
Reasons Why You’ll Love the Recipe
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Made with simple pantry ingredients
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Bursting with the sweet-tart flavor of ripe plums
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Yogurt adds creaminess and moisture without heaviness
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No complicated techniques or special equipment needed
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Looks beautiful with minimal effort—great for entertaining
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Naturally light and not overly sweet
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Easily customizable for other fruits
Health Benefits
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Plums are high in antioxidants, vitamin C, and dietary fiber, supporting immunity and digestion
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Yogurt adds probiotics for gut health and protein for satiety
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Eggs and milk provide essential amino acids and calcium
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Low-fat content thanks to the absence of butter and use of oil and yogurt
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Homemade baking helps control sugar levels and additives compared to store-bought cakes
Serving Suggestions
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Serve warm or at room temperature
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Pair with whipped cream or a dollop of crème fraîche
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Ideal with afternoon tea, hot coffee, or even mulled wine in the colder months
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Add a scoop of vanilla ice cream for a decadent dessert option
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Light enough to be enjoyed at breakfast with Greek yogurt on the side
Common Mistakes to Avoid
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Using underripe plums: They may be too tart or not juicy enough—opt for ripe, soft plums
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Overmixing the batter: This leads to a dense cake—mix just until combined
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Not greasing the pan properly: Even non-stick pans need butter and flour to prevent sticking
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Adding too much fruit: This can weigh down the cake—stick to about 6–7 medium plums
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Skipping the cornstarch in yogurt: It helps stabilize the topping while baking
Pairing Recommendations
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Drinks: Herbal teas (chamomile, mint), light-bodied white wine (Riesling), or espresso
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Sides: Almond biscotti or fresh fruit salad
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Textures: Add a walnut crumble topping for crunch contrast
Cooking Tips
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For extra flavor, sprinkle cinnamon or cardamom on top before baking
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Use Greek yogurt for a thicker, richer topping
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Substitute half of the flour with almond flour for a nuttier taste
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If plums are very juicy, lightly coat them in flour before pressing into batter
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Let the cake rest for 10 minutes after baking to firm up before slicing
Similar Recipes to Try
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German Apple Cake (Apfelkuchen)
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Italian Plum Tart with Almond Cream
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French Clafoutis with Cherries or Berries
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Lemon Yogurt Cake with Blueberries
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Strawberry Buttermilk Sheet Cake
Variations to Try
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Gluten-Free: Use a 1:1 gluten-free baking flour blend
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Vegan: Replace egg with flaxseed meal and milk with almond or oat milk; use plant-based yogurt
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Nutty: Add chopped almonds or hazelnuts to the batter
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Spiced: Add cinnamon, nutmeg, or allspice for a fall-inspired version
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Fruit Swap: Use peaches, nectarines, cherries, or berries instead of plums
Ingredient Spotlight: Plums
Plums are the star of this cake—sweet, juicy, and full of fiber. They contain anthocyanins, powerful antioxidants that support heart and brain health. The tartness of plums also contrasts beautifully with sweet batters and creamy toppings. In baking, their moisture keeps cakes tender, while their rich color and aroma make for beautiful presentation.
Conclusion
This Classic German Plum Cake with Yogurt Glaze is the kind of comforting, old-world dessert that feels like a warm hug. Simple, seasonal, and soulful, it brings together the rustic flavors of ripe fruit and soft vanilla cake with a creamy yogurt accent. Whether you’re baking for loved ones or just treating yourself to a quiet moment with tea, this cake promises to charm with every slice.
10 Comprehensive Frequently Asked Questions
1. Can I use canned or frozen plums?
Yes, but be sure to drain canned plums well and thaw frozen ones completely. Pat dry to avoid excess moisture.
2. How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Best served slightly warmed.
3. Can I double the recipe?
Yes! Double all ingredients and use a larger rectangular baking pan (e.g., 9×13 inches).
4. Can I add a streusel topping?
Absolutely. Mix butter, flour, sugar, and cinnamon into a crumb topping and sprinkle over the fruit before baking.
5. What kind of oil is best?
Use a neutral oil like sunflower, canola, or light olive oil. Avoid strongly flavored oils.
6. Can I make this sugar-free?
Yes, replace sugar with erythritol or a sugar substitute of your choice, and use plain yogurt with no added sugar.
7. Why add yogurt and cornstarch together?
The cornstarch thickens the yogurt slightly during baking, preventing it from becoming watery.
8. My cake came out dense—why?
You may have overmixed the batter or used expired baking powder. Always mix gently and check freshness of leaveners.
9. Can I bake this in muffin tins?
Yes! You’ll get charming individual plum cakes. Reduce baking time to about 18–20 minutes.
10. Is it okay to leave out the powdered sugar?
Of course. It’s for garnish only and doesn’t affect flavor. You can also top with sliced almonds or glaze instead.