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German Plum Kuchen

This tender kuchen/coffee cake has buttery streusel topping and is made with fresh summer plums!
Course Dessert
Cuisine German
Keyword Cake, Dessert, German, Kuchen, Plum
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12
Author Lynn / Turnips 2 Tangerines


  • 9-inch springform pan


  • 1 ½ cup all purpose flour
  • 1 teaspoon baking powder
  • pinch salt
  • 6 tablespoons unsalted butter, room temp.
  • cup sugar
  • 1 lemon finely grated zest
  • 1 egg, room temp.
  • cup half and half
  • 1 teaspoon pure vanilla extract
  • 6 plums or enough plums of your choice to cover the dough, cut into wedges
  • ½ cup plain all purpose flour
  • 4 tablespoons unsalted butter cool but not cold
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon
  • pinch salt


  • Preheat oven 400ºF and grease and line the base of a 9 inch springform cake pan
  • Whisk together the flour, baking powder and salt.
  • In the bowl of a stand mixer beat the butter until smooth.
  • Add the sugar and beat for 2 or 3 minutes. Add the lemon zest, egg and vanilla extract, beat well.
  • On low speed, alternately add flour mixture and milk on low speed (end with flour). Mix until just smooth.
  • Spread the batter over the base of the baking pan using the back of a spoon.
  • Arrange the plums decoratively over the dough.
  • Put flour, sugar, butter, cinnamon and salt into a bowl (it's fine to use the bowl you made the cake in without cleaning it). Rub the butter into the other ingredients forming a crumbly streusel.
  • Bake for 35 to 40 minutes until a skewer inserted comes out clean. Always adjust cooking time if your oven is hotter or cooler.
  • Allow to cool for 10 minutes before unclipping the sides of the springform pan and removing carefully. Cool for at least another 30 minutes.
  • Serve warm.