German plum cake

FavoriteLoadingAdd to favorites

Plum tart

Damson plums are ideal for this recipe, though other plum varieties can be used – just avoid overly ripe, super juicy plums as they’ll make the dough soggy. This traditional German cake is great for vegans and for those who have a lactose intolerance, as it uses almond milk and olive oil instead of milk or butter.

Serve warm or cold.

German Plum Cake

2 cups plain flour, sifted
1 teaspoon dry yeast
¼ cup sugar
¼ teaspoon salt
2 ½ tablespoons extra light olive oil
2/3 cup almond milk (soy or rice milk can also be used)
1 teaspoon vanilla essence
850 gram (30 oz) Damson plums
1 tablespoons sugar
¼ teaspoon ground cinnamon


1. If you have a breadmaker use the dough setting and follow the manufacturer’s instructions as to the order of ingredients (each breadmaker is different).

2. For those who don’t have a breadmaker start by mixing the sifted flour and yeast together, add sugar and salt followed by the olive oil, almond milk and vanilla essence.

3. Mix well and knead dough for 10 minutes until you have a soft, not-too-sticky dough. Place in bowl and cover with a damp tea towel.

4. Allow dough to rise in a warm place for about an hour. It should double in volume.

5. While dough is rising, grease a flan dish or spring form. A wok can also be used (a great dish for putting on the barbecue); just ensure the handles are oven proof.

6. Wash and pit the plums, then cut into thick slices.

7. Preheat oven to 200 degrees C (400 degrees F).

8. On a floured surface, roll dough into a circle, the same size as your pan.

9. Place dough into your flan dish or pan and add plum slices with the skin facing down and packed close together. Gently push the plum slices into the dough. Let rise for further 10 minutes.

10. Bake in oven for 20 minutes, then sprinkle combined sugar and cinnamon over the plums and continue to bake for a further 5 minutes or until the crusts turns golden brown. Note, you can adjust the amount of sugar you sprinkle over plums to suit your own taste – and waistline.


  1. Karen Swainson says

    I made this today for a baby shower and it went down a treat, I will definitely make it again. It was a great use of plums I froze last summer before they come into season again!

Speak Your Mind