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Plum Cake Recipe – Classic German Sheet Cake

Name: Plum Cake Recipe – Classic German Sheet Cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 12 servings
Cuisine: Deutsch
Ingredients: 500g all-purpose flour (bread flour works too); 1 cube fresh yeast (42g); 250ml lukewarm milk; 80g sugar; 1 egg; 80g softened butter; 1 pinch of salt; 1.5kg ripe plums; 60g sugar (for the plums); 1 tsp ground cinnamon; 30g butter (for the crumb topping); 40g flour (for the crumb topping); 30g sugar (for the crumb topping)

This classic German plum cake with a tender yeast dough and juicy plums is the perfect fall cake. A traditional family recipe.

Recipe.food AI-generated recipe

Updated 2. September 2026

65 min Total

30 min Prep

35 min Cook

12 servings

180°C Temperature

Instructions

Dissolve the yeast in the lukewarm milk and let it sit for 5 minutes. Add the flour, sugar, egg, softened butter, and salt to a large bowl, then pour in the yeast mixture and knead everything into a smooth dough. Let rise in a warm spot for 45 minutes.

Meanwhile, wash, pit, and halve the plums. Toss with 60g of sugar and the cinnamon and let them macerate. Preheat the oven to 350°F (180°C) conventional heat.

Butter a rimmed baking sheet (about 16x12 inches / 40x30cm) and roll the risen dough out onto it. Press the edges up slightly to form a small rim.

Arrange the plums cut-side up tightly in rows on top of the dough, leaving the rim uncovered.

For the crumb topping, rub 30g cold butter, 40g flour, and 30g sugar together with your fingertips until coarse crumbs form, then scatter over the plums.

Bake the plum cake in the preheated oven for 35–40 minutes, until the dough is golden brown and the plums are tender.

Let the cake cool completely before slicing. Dust with powdered sugar if desired and serve.

History & Origin

Sheet-pan plum cake has its roots in the German and Austrian baking tradition, where yeast-based sheet cakes topped with seasonal fruit have been a staple of the afternoon coffee table for generations. Plums and prune plums were inexpensive and widely available across Central Europe, which made this cake a simple, satisfying bake for the whole family. Today it remains a beloved classic in late summer, when plums are in season, and is a fixture at afternoon coffee gatherings and family celebrations.

Variations

Vegan version: Replace the milk with oat milk, omit the egg (the dough will be slightly denser but still works well), and swap the butter for vegan margarine.

With Italian prune plums instead of regular plums: Prune plums are firmer and more tart — they hold their shape better during baking and release less liquid, resulting in a crispier bottom crust.

Quark-oil dough instead of yeast dough: If you’re short on time and don’t want to wait for the dough to rise, use a quick quark-oil dough instead — the result is more tender and less fluffy, but it comes together in just 10 minutes.

With almond crumb topping: Replace some of the flour in the crumb topping with ground almonds and add a splash of almond extract — it pairs beautifully with the tartness of the plums.

Common Mistakes – and How to Avoid Them

Killing the yeast with milk that’s too hot: The milk should be no warmer than lukewarm (about 95–100°F / 35–38°C), otherwise the yeast will die and the dough won’t rise.

Using plums that are too wet: Plums that haven’t been drained well enough, or that are overripe, release a lot of juice during baking and will make the bottom soggy — choose ripe but firm fruit and pat them dry.

Rolling the dough too thin: A dough that’s too thin will get soaked through by the fruit juices — keep it at least ½ inch (about 1 cm) thick and press the edges up slightly.

Making the crumb topping with butter that’s too warm: Soft butter won’t form crumbs — it will turn into dough. The butter must be cold so the crumbs stay crispy while baking.

Cutting the cake while it’s still warm: Slicing too soon risks the topping sliding off and the bottom compressing — let it cool completely first.

Storage & Shelf Life

Covered at room temperature, the cake keeps for 1–2 days; tightly covered in the refrigerator, it will keep for up to 4 days, though it will firm up a bit. It freezes well: wrap individual slices and freeze for up to 2 months. To reheat, bake slices at 325°F (160°C) for 10–12 minutes to crisp the crumb topping back up — the microwave works in a pinch but will soften the bottom.

What to Serve With It

Classically, plum cake is served at afternoon coffee time with a strong drip coffee or a latte — the bitterness of the coffee balances the sweetness perfectly. For a more festive touch, add a dollop of unsweetened whipped cream or a scoop of vanilla ice cream. A light black tea also pairs nicely, or, for the adults, a glass of dry Federweißer (young wine) during plum season is a wonderful match. This cake is ideal for family get-togethers, kids’ birthday parties, and autumn garden parties.

Frequently Asked Questions

Can I use other types of plums?

Yes, any variety of plum will work. Italian prune plums (Zwetschen) or greengages are especially good. The key is that they are ripe but still firm.

Can I use active dry yeast instead of fresh yeast?

Yes, substitute one packet (7g / 2¼ tsp) of active dry yeast for the 42g of fresh yeast. Add it directly to the flour and knead as usual.

How do I know when the yeast dough has risen enough?

The dough should have roughly doubled in size. Do the poke test: press a finger lightly into the dough — if the indent stays, it’s ready.