One of the most beloved and traditional German desserts, Zwetschgenkuchen is surprisingly easy to make-and perfect for late summer when plums are ripe and ready. In Germany, we typically use smaller Italian plums called Zwetschgen, but any ripe plums work beautifully. My special twist is adding ground almonds (not almond flour!) to the streusel topping, which gives this cake a deliciously nutty flavor. This cake is light, not too sweet, and traditionally enjoyed with whipped cream. When I say easy, I really mean foolproof-a recipe I turn to whenever I want a quick, comforting German treat. It's also the number one cake I get requested to make by all my German friends living here in the States-it's truly a cake that's loved.
What Is Zwetschgenkuchen? A Traditional German Plum Cake
In Germany, Zwetschgenkuchen is a beloved late-summer treat, especially when plum trees are heavy with fruit. It's often served in the afternoon with a cup of coffee or tea, and always with a generous spoonful of whipped cream. This cake isn't overly sweet or heavy-instead, it's light, refreshing, and made to let the flavor of the plums shine.
What makes this recipe extra special is my secret ingredient: ground almonds in the streusel. Not almond flour, but real almonds finely ground at home. They add just the right hint of nuttiness and richness to the crumb topping, and pair beautifully with the tartness of the plums.
Choosing the Best Plums for Your German Plum Cake
Traditionally, Germans use Zwetschgen, which are small, dark blue Italian-style plums with a firmer texture and a slightly tart flavor. If you can find them at a farmers market or specialty store, they're perfect for this cake.
But don't worry if you can't-any ripe, but not overly soft, plum will work well. Just be sure to slice them thinly and layer them evenly, so they bake down nicely into the soft cake base.
Why This German Plum Cake Is So Easy to Make
Yes! This is truly an easy German plum cake recipe. The dough comes together quickly, the fruit gets layered on top, and the streusel is simply mixed and sprinkled. It's a no-fuss, foolproof recipe that I make often-especially when I need something quick, comforting, and crowd-pleasing.
If you're new to German baking, this is a perfect place to start. It's forgiving, flexible, and delivers that classic bakery taste with minimal effort.
How to Serve Zwetschgenkuchen
In Germany, we almost always serve Zwetschgenkuchen with whipped cream-lightly sweetened, or even plain. It balances the tart plums and crumbly topping so well.
This cake is best enjoyed the same day it's baked, especially when the streusel is still crisp. But leftovers keep well and can be gently reheated or enjoyed at room temperature.
Can You Freeze German Plum Cake? Yes, and Here's How
Yes - this cake freezes beautifully! I have to admit, I almost always have a slice or two of plum cake tucked away in my freezer. It's the perfect treat to pull out when you need something sweet and homemade without any work.
To freeze, simply let the cake cool completely, wrap slices tightly in plastic wrap or store in a freezer-safe container. When you're ready to enjoy it, let it defrost at room temperature and gently reheat in the oven to bring back that fresh-baked texture. A little whipped cream on top, and no one will know it came from the freezer!
Understanding Mürbteig: The Classic German Shortbread Crust
The dough used in this easy German plum cake recipe is called Mürbteig in Germany. It's a classic shortbread-style crust made with butter, flour, sugar, and egg. The texture is soft, crumbly, and just slightly sweet-perfect for holding juicy fruits like plums or even creamy fillings.
One of the best things about this recipe is that it's incredibly versatile. I use the same base dough for other traditional German cakes, like my German cheesecake (Käsekuchen) or fruit tarts. Once you get comfortable with making Mürbteig, you'll find so many ways to use it in your baking!
German Short Bread Crust Recipes
German Plum Cake (Zwetschgenkuchen)
Ingredients
Equipment
Method
- Prepare the Shortbread Crust
- In a stand mixer fitted with a dough hook, combine all the ingredients for the dough. Make sure everything is cold before mixing. Mix until the dough comes together into a smooth ball.
- Using your hands, press the dough evenly into the bottom of a 10-inch cake pan, pressing slightly up the sides to create a rim.
- Make the Filling
- Slice your plums into smaller wedges.
- Sprinkle almond flour over the bottom of the prepared crust - this helps absorb the juice from the fruit while baking.
- Arrange the plum slices in circles, starting from the outside and working inward. Place the plums skin-side down (flesh side facing up). This helps prevent the juice from soaking into the crust.
- Prepare the Streusel
- Grind the whole almonds finely. In a bowl, combine the ground almonds, flour, sugar, and cold butter. Mix by hand or with a paddle attachment until crumbly streusel forms.
- Sprinkle the streusel evenly over the plums.
- Bake
- Bake in a preheated oven at 350°F (175°C) for 45-60 minutes, depending on your oven. In my oven, the cake is usually ready after about 50 minutes - the streusel should be golden, and the plums tender.
- Serve
- Let the cake cool completely. Serve with a generous spoonful of freshly whipped cream or a dusting of powdered sugar.
Super Easy to Make: and our to go to recipe during Plum Season.