Super simple and so delicious German plum cake with a juicy base made from a simple sponge and crunchy cinnamon crumbles. Perfect for late summer and autumn when the plums are ripe!
Ingredients for German Plum Cake
For the sponge:
125 g soft butter, plus a little more for the mould.
100 g sugar
175 g flour
1 tsp tartar baking powder
1 pinch of salt
a little milk
approx. 600-700 g plums
For the cinnamon crumble
75 g butter
75 g sugar
100 g flour
1/2 tsp ground cinnamon
Preheat the oven to 345° F top and bottom heat. Line the base of a 24 or 26 cm springform pan with baking paper and grease the base and sides well. Place a piece of double-folded baking paper around the base and the outer edge and press it firmly against the tin. Alternatively, place a baking tray under the springform pan. There’s probably nothing nastier than leaking prune juice that burns in the oven….
For the batter, cream the softened butter with the sugar until the sugar has dissolved. Then mix in the eggs thoroughly. Mix the flour and cream of tartar baking powder with the salt and then stir into the mixture. If the dough is still too firm, stir in a little milk.
Pour the batter into the springform pan. Wash, halve and stone the plums. For the crumble, knead all the ingredients together into a crumbly dough and crumble over the plums.
Bake on the middle shelf for about 40-45 minutes until browned. The plum cake tastes great both hot and cold. It goes well with whipped cream or vanilla ice cream.
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