Print Pin

German Plum Cake (Pflaumenkuchen)

German plum cake with the softest and lightest yeasted cake base
Course Cake
Cuisine German
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 10 Slices
Calories 332kcal
Author Diana


  • 65 g butter
  • 220 ml milk
  • 400 grams plain flour
  • 7 grams yeast
  • 1 egg
  • A pinch of salt
  • 1 tsp vanilla extract
  • 65 grams sugar
  • 2 kg plums stones removed, quartered


  • Pour the milk into a pan then add the butter, place over a medium heat until the butter dissolves into the milk. Allow to cool slightly.
  • Place all other ingredients into a bowl (apart from the plums), add the warm (not hot) melted milk/butter mixture and mix by hand until smooth.
  • Cover the bowl with a towel and allow the dough to double in size (this should take about 15-30 minutes).
  • Dust a working area with flour, knead dough again. Roll out onto the baking pan/tray.
  • Cover the dough with plum quarters and allow the dough to rise for about half hour - 1 hour. Then bake at 180C on a greased baking pan/tray for about 30 minutes or until golden brown. Remove from oven, allow to cool, then sprinkle with caster sugar.


Calories: 332kcal | Carbohydrates: 61g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 63mg | Potassium: 398mg | Fiber: 4g | Sugar: 27g | Vitamin A: 910IU | Vitamin C: 19mg | Calcium: 47mg | Iron: 2.3mg