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Quick Plum Streusel Cake (Pflaumenkuchen) by the Kitchen Maus

Quick Plum Streusel Cake

A quick Plum Streusel Cake recipe that uses late summer/early fall Italian Prune Plums as its main ingredient. Moist, easy to make and not too sweet. Perfect.
Cook Time 50 minutes
Author The Kitchen Maus



  • 1 pound of Italian Prune Plums quartered
  • 3/4 + 1/8 cups of Flour 125g
  • 1/2 + 1/8 cups of Sugar 125g
  • A pinch of salt
  • 1 tsp of Baking Powder
  • 1 tsp of Vanilla Extract
  • 1 tsp of Lemon Zest
  • 4.5 oz of room temperate Butter 1 stick plus a little extra
  • 2 Eggs

Streusel Topping

  • 1 cup of Flour 150g
  • 1/2 cup of Sugar 100g
  • A pinch of salt
  • 1 stick of room temperate Butter
  • A healthy pinch of Cinnamon


  • Electric Mixer
  • 9.5 inch Springform pan


  1. Prep: Preheat your oven to 350 degrees. Grease your springform pan with butter. Wash, pit and quarter the plums.
  2. Add flour, sugar, salt and baking powder in a mixing bowl and stir until blended. Add wet ingredients - soft butter, vanilla extract, 2 eggs and lemon zest - to flour mixture. Mix together on the highest speed setting of an electric mixer for 2 minutes until creamy and fluffy. Pour batter into prepared springform pan and spread evenly to edges.
  3. Place quartered plums in a circle around the edge until completed. Add another inner circle and fill in the middle as necessary.
  4. Prepare the streusel by putting all the ingredients in a bowl and mix until it's a coarse crumb texture. Gently spoon streusel over top the plums until evenly coated.
  5. Bake on the middle rack for 50 minutes. Cool on a wire rack before removing from pan. Enjoy!

Recipe Notes

No lemon zest? Substitute 2 tablespoons of lemon juice or just go straight for that if you want a more subtle lemon flavour. The recipe also works without it.
Vanilla sugar works instead of vanilla extract too. Just use 1 + 1/2 teaspoons.

Adapted from Dr. Oetker