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
1 egg
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 


  1. To make dough, stir yeast into warm milk (105-115°F) until dissolved.
  2. Stir in egg, vanilla and salt, then add sugar, softened butter and flour.
  3. 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.
  4. Shape dough into ball and place back into bowl for proofing.
  5. Select Operating Modes / Special Modes / Proofing / Set to 90°F / Duration 40 minutes
  6. Place proofed dough into Miele round baking tin and press all the way to edges.
  7. Preheat oven: Operating Modes / Moisture Plus/ 350°F / One burst of steam/ Manual
  8. Arrange plums on dough and sprinkle with sugar-cinnamon mix.
  9. Make Streusel by mixing flour, sugar and butter with hands until crumbly, top cake with crumble.
  10. Place cake in oven and activate burst of steam. Bake for 30-40 minutes (depending on thickness of plums). 


To top of page