German Plum Cake
This traditional German Plum Cake recipe uses a yeast dough with streusel topping. It’s the perfect recipe to take advantage of the short plum season. You’ll find it not overly sweet with a touch of tartness. Delicious for an afternoon treat with tea or coffee.
Double this recipe to make a larger cake using our 24” Universal Tray.
Apples can be used instead of plums.
Ingredients – The Dough
1 1/2 cups all-purpose flour
1/4 cup sugar
1 pinch of salt
3 tablespoons of softened butter
1 teaspoon vanilla extract
1 teaspoon active dry yeast
1/3 cup warm milk
Ingredients – The Filling
2.5 pounds of plums (cut into eighths)
1 teaspoon sugar
1 teaspoon cinnamon
1/3 cup flour
1/3 cup sugar
4 tablespoons cold butter
- To make dough, stir yeast into warm milk (105-115°F) until dissolved.
- Stir in egg, vanilla and salt, then add sugar, softened butter and flour.
- Using a stand mixer knead for about 7-10 minutes on low/medium. Dough should be smooth and soft, if too tacky add a little extra flour.
- Shape dough into ball and place back into bowl for proofing.
- Select Operating Modes / Special Modes / Proofing / Set to 90°F / Duration 40 minutes
- Place proofed dough into Miele round baking tin and press all the way to edges.
- Preheat oven: Operating Modes / Moisture Plus/ 350°F / One burst of steam/ Manual
- Arrange plums on dough and sprinkle with sugar-cinnamon mix.
- Make Streusel by mixing flour, sugar and butter with hands until crumbly, top cake with crumble.
- Place cake in oven and activate burst of steam. Bake for 30-40 minutes (depending on thickness of plums).