There are actually a lot of variations of the German Plum Cake, with some debate as to whether it should have streusel or not. Our version has streusel, because… well, because isn’t streusel such a magical thing? Crunchy and buttery and so sugary! It’s a great contrast to the rich, floral, jammy plums and the tender, delicately spiced cake! German Plum Cake is simple, rustic, and yet captivatingly delicious!

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For the streusel:

  • 1 cup flour
  • 1/3 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons butter, cold

For the cake:

  • 2 sticks butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 cup Greek yogurt
  • 2 1/2 cups flour
  • 1 cup ground almonds
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 pounds plums, pitted and quartered
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Step 1 –Preheat the oven to 360 degrees F.

Step 2 –Line a 9×13-inch cake pan with parchment paper.

Step 3 –Add 1 cup of the flour, 1/3 cup of the sugar, and 1/4 teaspoon of the ground cinnamon to a small bowl, mixing well.

Step 4 –Cut in 4 tablespoons of the cold butter until crumbs form.

Step 5 –Chill the streusel mixture.

Step 6 –Cream the remaining softened butter, the remaining sugar, and the eggs together until light and fluffy, about 4-5 minutes.

Step 7 –Slowly beat in the Greek yogurt.

Step 8 –Evenly sprinkle the remaining flour, the ground almonds, the baking powder, the remaining cinnamon, and the salt into the egg mixture.

Step 9 –Slowly mix in the dry ingredients until a smooth, thick batter forms.

Step 10 –Spread the cake batter in the prepared pan.

Step 11 –Evenly place the plum quarters on top of the batter, slightly pressing them into the batter.

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Step 12 –Scatter the streusel mixture over the batter.

Step 13 –Bake until a toothpick inserted into the middle comes out fairly clean, about 35-40 minutes.

Step 14 –Cool the cake in the pan on a wire rack.

Step 15 –Serve.