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5 from 1 vote

German Plum Cake (Pflaumenkuchen)

German plum cake with the softest and lightest yeasted cake base
Author Diana
Servings 10 Slices
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes


  • ⅓ cup (65g) unsalted butter
  • 1 cup (240ml) milk
  • 2½ cups (400g) all-purpose flour
  • 1 teaspoon (6g) instant yeast
  • 1 egg
  • a pinch of salt
  • 1 teaspoon pure vanilla extract
  • ⅓ cup (65g) granulated sugar
  • 4 lb (2kg) ripe plums pitted, 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 30 minutes).
  • Preheat the oven to 355°F/180°C.
  • Dust a working area with flour, knead the dough again. Roll out onto the baking pan.
  • Top the dough with plum quarters and allow the dough to rise for about half an hour - 1 hour.
  • Bake at 355°F/180°C for about 30 minutes or until golden brown. Remove from oven, allow to cool, then sprinkle with caster sugar before slicing and serving.


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