Sheet-Pan Plum Cake with Streusel (Pflaumenstreuselkuchen)
This easy sheet-pan plum cake with streusel, aka Pflaumenstreuselkuchen, is a large traybake, topped with juicy plums and buttery, crunchy streusel. Perfect for afternoon tea or as dessert.
Why you’ll love my plum cake with streusel
If you’re baking for a crowd or have produce galore from your garden, this easy plum cake is a versatile fruit cake recipe. The buttery, sweet streusel adds extra crunch and complements the tartness of the juicy plums.
- Large sheet cake, perfect for a crowd.
- Extremely versatile – swap out plums for any seasonal fruit.
- The moist cake stores well (freezer-friendly).
Substitutions
- Plums – fresh, destoned plums work best for the cake but you can also use canned plums. Just make sure you’re draining them thoroughly before adding them to the base layer.
- Butter – I recommend using unsalted butter for this cake but if you’re using salted, simply omit the additional salt in this recipe.
- Powdered sugar / icing sugar gives the base layer a fine texture but you can substitute it with granulated sugar as well.
- Vanilla extract – You can alternatively use vanilla essence, sugar, or paste.
Variations
If plums are not in season or you’re struggling to get your hands on some fresh ones, you can substitute them with fresh cherries, apples, pears, or apricots.
Serving
Generously dust the cake with icing sugar once cooled. Add a dollop of whipped cream, mascarpone cream, or vanilla ice cream when serving for some extra indulgence.
FAQ
This moist cake stores well in the fridge in an airtight container for 2-3 days or up to 3 months in the freezer.
Yes, simply drain canned plums thoroughly to avoid the cake from becoming soggy.
Related recipes
For more delicious cakes, check out the following recipes:
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Sheet-Pan Plum Cake with Streusel
Ingredients
Streusel Layer
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 pinch salt
Plum Layer
- 1 kg plums washed, pitted & quartered
- 1 tbsp powdered sugar
Base Layer
- 1 cup unsalted butter softened
- 1 cup powdered sugar
- 4 eggs room temperature
- 3/4 cup all-purpose flour sifted
- 1 tsp baking powder
- 1/8 tsp salt
Instructions
- Preheat the oven to 350F/180C. Place baking paper onto a full-size baking sheet pan.
- In a medium bowl, combine butter, sugar, flour, vanilla extract, cinnamon, and salt. Mix well until until crumbles form. Cover the bowl with a tea towel and store it in the fridge.1/2 cup unsalted butter, 3/4 cup granulated sugar, 1/3 cup all-purpose flour, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1 pinch salt
- Wash, pit, and quarter the plums. In a medium bowl, mix the plums with the icing sugar. Set aside.1 kg plums, 1 tbsp powdered sugar
- In a large bowl, combine butter and sugar. Add the eggs and vanilla and mix thoroughly. Slowly add the dry ingredients including flour, baking powder, and salt. Mix well until everything is well combined.1 cup unsalted butter, 1 cup powdered sugar, 4 eggs, 3/4 cup all-purpose flour, 1/8 tsp salt, 1 tsp baking powder
- Pour the dough onto the baking sheet pan. Add plum quarters one by one and top it with the streusel.
- Bake the cake for 50 minutes until the streusel is golden brown and slightly crunchy.
- Once cooled, add a light dusting of icing sugar. Cut it into squares and enjoy it with a dollop of cream!
