This is the yeast-dough version of German plum cake — softer, taller and more bread-like under the fruit than the quick sheet-pan style, and the one most German grandmothers actually bake. The yeast base soaks up just enough plum juice to stay tender without going soggy, and the Streusel on top gives it that buttery crunch. Late August through September is peak Italian prune plum season in the US, which is the moment to make it. More seasonal German recipes here.
Delicious plum crumble cake recipe for plum cake with instructions for fluffy yeast cake. Fruit crumble cakes are extremely popular as it gives the cake a delicious and sweet finish on the fruit. Especially with apple cake and plum cake, you can find many different alternatives and variations of recipes.
Place eggs, lukewarm milk, sugar, vanilla sugar, salt and fluffy margarine in a mixing bowl.
Add flour and finally yeast and mix everything carefully at first, then quickly with a dough hook.
Then let the dough rise for an hour (warm place - without drafts).
In the meantime, wash the plums, cut them in half and remove the seeds. You can also quarter the plums.
Then spread the dough on a baking tray lined with baking paper and baking frame with a little flour and press the half plums lightly into the dough as desired.
For the crumbles, mix flour, sugar, vanilla sugar and soft margarine until small balls are formed - add more flour if needed.
Now spread the crumble on the cake.
Place the crumble plum cake in the oven preheated to 200 °C for approx. 35 minutes. Start 35 minutes timer
After baking, let the cake cool on the tray. After that, the cake is welcome to store in the refrigerator in small pieces or freeze with aluminum foil.
Tip Have fun baking our recipe for a delicious sheet cake and plum crumble cake with dry yeast. Especially with plums it also tastes very good if you add a little cinnamon to the crumbles with…
Nutrition per serving
247kcal
10 gFat
33 gCarbs
5 gProtein
13 gSugar
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Instructions for the delicious plum crumble cake recipe
Put eggs, lukewarm milk, sugar, vanilla sugar, salt and fluffy margarine in a mixing bowl. Add flour and finally yeast and mix everything first carefully, then quickly with a dough hook. Then let the dough rise for an hour (warm place – without drafts).
In the meantime, wash, halve and pit the plums. You can also cut the plums into quarters. Then spread the dough on a baking tray lined with baking paper and baking frame with a little flour and press the half plums lightly into the dough as desired.
For the crumble, mix flour, sugar, vanilla sugar and soft margarine until small balls are formed – add more flour if needed. Now spread the crumble on the cake.
Bake the plum crumble cake for about 35 minutes in an oven preheated to 200 degrees (top/bottom heat). Let the cake cool on the baking tray after baking. After that, you are welcome to store the cake in small pieces in the refrigerator or freeze it with aluminum foil.
After our plum cake with shortcrust pastry, which tastes especially fresh and summery, today we would like to show you a soft and chewy plum cake variant as plum crumble cake. Our favorite cake with sweet buttery crumbles and a soft fluffy yeast base make the most delicious plum cake for us.
Juicy plum crumble cake is a traditional plum cake that we’ve enjoyed for generations. It remains a favorite at afternoon coffee and always tastes deliciously fruity and never too sweet or bitter.
For a better tolerance and a higher feeling of satiety, we bake our classic crumble cake recipe no longer with wheat flour 405 but with spelt flour 630, which has comparable properties and delicious taste. The plum cake with crumble recipe works completely regardless of the type of flour you want and have.
We always like to use a baking frame for crumble cakes, because it allows you to make the best use of the entire baking sheet when baking sheet cakes, without crumbles falling over the edge. It also prevents the plum juice from spreading to the extreme. However, we like plum cake with and without crumble.
Yeast dough must also in our plum crumble cake recipe always rise a little before the base can be topped with plums. The crumble is added to the cake at the very end and gives the cake the perfect sweetness. Since plum cake can sometimes get a little tart, some also sprinkle a little vanilla sugar on the plums. Us tastes the cake through the sweet crumble even without extra sugar.
The longer you have time to rest the plum cake with crumble, the softer and fluffier the finished cake. You can mix the dough or the base the night before and let it rise overnight. However, it may be that you will smell the yeast dough more then. Please do not open your windows until the cake is in the oven, as drafts can destroy the yeast dough.
Enjoy baking our recipe for a delicious sheet cake as plum cake with crumble recipe and plum cake with dry yeast. Especially for plum crumble cake, we also like it very much if you add about 2 teaspoons of cinnamon to the crumbles. However, the cake also tastes delicious without cinnamon and the crumble does not turn brownish, as in my pictures.
Frequently Asked Questions
Can I use frozen plums?
Yes, and they work surprisingly well. Do not thaw them first — arrange them on the dough straight from frozen, cut-side up, and add about 8–10 minutes to the baking time. Thawed plums release far too much liquid and will make the yeast base wet. Sprinkling a tablespoon of semolina under the fruit is a good insurance policy either way.
My yeast dough is not rising — what went wrong?
The two usual culprits are liquid that was too hot and killed the yeast, or a kitchen that is too cold. Milk should feel just warm to the fingertip, around 100 °F (38 °C), never hot. For a reliable warm spot, put the covered bowl in your oven with only the light switched on. Also check the date on the yeast — it loses power well before it looks bad.
How long does the cake keep?
Covered at room temperature it stays good for two to three days, and the yeast base actually stays moister than a shortcrust version. Do not refrigerate it, which dries the dough out and dulls the fruit. For longer storage, freeze it in portions and refresh briefly in a warm oven.
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
5
VVanessaTeam1 year ago
Thank you so much, baking fairy
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
1
SSilkeVoss2 years ago
I can only recommend this recipe. I tried it and everything tasted great, and I had no problems with it turning out too soggy or anything, which has happened to me before with yeast. Delicious combination with the streusel, but it’s also great without them. I only made half the amount of streusel and deliberately made some pieces a little more “diet” style. Everything was fantastic!
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
1
MMyGermanBakeryTeam2 years ago
Dear Silke,
thank you for your sweet comment, and of course there’s nothing wrong with a few “diet” slices 🙂 (or does that mean you can just treat yourself to one more piece? They’re without streusel, after all)
Best
Vanessa
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
1
BBabs2 years ago
We tried your recipe for the first time today since our Edeka still had plums. My husband can’t handle yeast, so I’d been looking for an alternative. Super delicious and it really comes together fast. I was a little skeptical about the sugar at first because it seemed like too little, but it’s perfect! Thank you, and have a wonderful fall!
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
1
MMyGermanBakeryTeam2 years ago
Thank you, Babs,
you can absolutely adjust the sugar however you like. I’ve made it with a little less sugar when the plums were really ripe, or a little more when I couldn’t wait for the first plums of the year.
Wishing you a lovely fall too, and thanks for your feedback
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
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Comments 6
Super tasty and quick
Thank you so much, baking fairy
I can only recommend this recipe. I tried it and everything tasted great, and I had no problems with it turning out too soggy or anything, which has happened to me before with yeast. Delicious combination with the streusel, but it’s also great without them. I only made half the amount of streusel and deliberately made some pieces a little more “diet” style. Everything was fantastic!
Dear Silke,
thank you for your sweet comment, and of course there’s nothing wrong with a few “diet” slices 🙂 (or does that mean you can just treat yourself to one more piece? They’re without streusel, after all)
Best
Vanessa
We tried your recipe for the first time today since our Edeka still had plums. My husband can’t handle yeast, so I’d been looking for an alternative. Super delicious and it really comes together fast. I was a little skeptical about the sugar at first because it seemed like too little, but it’s perfect! Thank you, and have a wonderful fall!
Thank you, Babs,
you can absolutely adjust the sugar however you like. I’ve made it with a little less sugar when the plums were really ripe, or a little more when I couldn’t wait for the first plums of the year.
Wishing you a lovely fall too, and thanks for your feedback