German Plum Cake

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German Plum Cake

My plum tree overfloweth...I have been trying to think of ways to use as many as I can before the squirrels, bees and other critters take them all. I came up with this recipe I modified from Quite unique and typically not a cake in the spongy sense except that I loved the not-too-sweet flavor with the tart of the plums. So after two tries, I came up with something that I can truly say is "Yum!" and more on the "cakey" side.

  • Prep Time: 20-30 mins
  • Cook Time: 40 mins
  • Servings: 6


  • approx 5 small to medium ripe plums (though not over-ripe, pitted and sliced into thin wedges)
  • 1 stick(s) unsalted butter
  • 1/2 tsp(s) vanilla
  • 1 large egg
  • 1 tbsp(s) sour cream
  • 1 pinch(s) salt
  • 1 tsp(s) finely grated lemon rind
  • 1 1/4 cup(s) all-purpose, unbleached flour
  • 1 tsp(s) baking powder
  • cinnamon
  • 4 tbsp(s) unsalted butter
  • 1/4 cup(s) granulated sugar
  • 1/4 cup(s) brown sugar
  • 1/2 cup(s) flour
  • 1/2 tsp(s) cinnamon


1. In a mixer bowl (use your KitchenAid if you have one), cream the butter, sugar, vanilla, egg, lemon rind, sour cream and salt.

2. Mix the flour and baking powder, and add that to the mixture.

3. Grease and flour an 8 X 8 glass dish and spread the dough over the bottom. It will be sticky to work with,

4. Lay the plums generously and evenly, side by side, row by row, over the dough.


5. Cream the 4 Tbsp. butter and add the sugars, cinnamon and flour. Mix until combined and "crumble" with fingers over the top of the plums.


6. Check the cake in your 375 degree oven after 35 minutes. Pick up and look at the bottom. The middle will be the last to cook. I found 40 minutes to work well, but this will vary from oven to oven.

7. Allow to cool several minutes before slicing and serve with a dollop of whipped topping or a scoop of vanilla bean ice cream. Allow to completely cool before refrigeration.

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