German Plum Cake

Made  times
cookinmama 1

"Yummy plum cake with a crumble topping. Eat as-is or with a scoop of vanilla ice cream."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 55 m servings 364 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 66.1g
  • 21%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Beat white sugar, softened butter, and eggs together in a bowl until creamy. Whisk 2 cups flour and baking powder together in another bowl. And flour mixture to butter mixture and stir until just combined. Press mixture into the bottom of the prepared baking dish.
  3. Arrange plums on top of butter mixture in the baking dish.
  4. Stir brown sugar, 2 cups flour, and 1/2 cup cold butter together in a bowl until mixture resembles coarse crumbs. Spread crumble mixture over plums in the baking dish.
  5. Bake in the preheated oven until cake is set and plums are soft, about 1 hour 30 minutes. Cool for 1 hour before slicing.


Most helpful
Most positive
Least positive

Way to many plums 15 are enough and for the crumbles use only 1/3 of the ingredients. Otherwise it's good. I did add some cinnamon into the crumble mix.

I altered the recipe slightly by using cake flours, less butter and sugar. Excellent!

It was so Yummy! The bottom crust was more like a cookie. Using 1/3 of crumble mixture worked better. I also used half whole-wheat flour. I would make it again. Forgot to take a photo before the...

I'm confused about the portions and the bake time on this one. I wanted to make 2 so I doubled the recipe, but when I put it into the pans I realized I only had enough to really fill ONE jelly ...

Other stories that may interest you