This German Plum Cake recipe has three subtle layers: a rich butter cake, plums with almond meal, and a buttery cinnamon topping. It’s great as a dessert served warm with vanilla ice-cream, custard or cream. If you can, use ripe black plums, as other varieties can be too tart for the cake.

Recipe adapted from The Cook’s Companion, by Stephanie Alexander

You will need: a 23cm (9in) round cake tin

German Plum Cake

German Plum Cake
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This German Plum Cake recipe has three subtle layers: a rich butter cake, plums with almond meal, and a buttery cinnamon topping. It’s great as a dessert served warm with vanilla ice-cream, custard or cream. If you can, use ripe black plums, as other varieties can be too tart for the cake.
Servings: people at least




  1. Preheat the oven to 180 degrees Celsius (160 fan-forced; 350F). Line the bottom of a 23cm round cake tin with baking paper and grease the sides with non-stick spray.
  2. Add the soft butter and sugar to the bowl of your mixer. Beat on medium speed until it turns pale, thick and creamy. Scrape down the sides of the bowl.
  3. Stir in the plain flour, self-raising flour, salt, beaten eggs and milk until smooth batter forms. The batter should slide easily off the spoon. If not, add a little more milk.
  4. Place the cake batter in the cake tin so it’s no more than half full and smooth the top. Sprinkle the almond meal evenly over the top. In a circular pattern place the plum halves on the almond meal with the cut side facing up.
  5. Make the cake topping. In a small saucepan melt the butter over low heat. Stir in the sugar and cinnamon. Allow the mixture to cool a bit, then whisk in the eggs (otherwise the eggs will scramble!). Spoon the topping mix directly over the plum halves.
  6. Check the oven has reached the correct temperature. Place the cake tin on the middle rack of the oven and bake for about 45 minutes. The cake is ready when the thin topping has turned brown. Use a skewer to test if the cake layer underneath is fully cooked.
  7. Remove cake from the oven. It can be served warm or at room temperature.

Baking Tips


  • The cake will store in an airtight container for up to 3 days
  • This cake tastes great served warm with cream, custard or vanilla ice-cream.


COOKBOOK AVAILABLE ONLINE AT: The Cook’s Companion (free worldwide shipping) The Cook’s Companion The Cook’s Companion [2004 Ed.] (free AU and NZ shipping)


  1. msihua

    You’re back and yayy new recipe! I too have burnt a pan.. a Tefal pan.. which is all the more heartbreaking.. but it didn’t light up in flames, just turned black and the whole house smokey (Thank God!)

  2. Mary

    Your blurb is pure gold Emma.

  3. Di Liciouscupcakes

    I haven’t quite managed to set anything alight but I did learn the hard way NOT to bake a batch of scones straight after cleaning your oven with caustic oven cleaner – terrible, chemical tasting scones! I couldn’t bake scones for years after that.

  4. Sara McCleary

    What a perfect recipe for these colder autumn days. I think most people have a good fire related kitchen story to tell. Mine was taking a phone call from my father in law with computer problems when I has heating some oil up on the stove. End result was a fire damaged range hood and unusable pot :(

  5. Franziska Erbar

    Oh yes, oven fires… I went outside with a cold beer and a new magazine and sat happily in the sunshine until I suddenly smelt something burning and couldn’t figure out what it was. It smelt too sweet to be coming from a BBQ. When I looked up and saw smoke coming out of my backdoor I realised that I had forgotten my cupcakes… they were burnt to a shrivel!

    The plum cake looks nice. I sometimes use apricots instead of plums, tastes wonderful, too!

  6. Emma

    Oh this cake looks beautiful. It’s just my thing. I love plums and often use almond meal for baking.
    Re: kitchen mishaps. I’ve broken two blenders, a saucepan and a microwave. The first blender I was making cocktails and somewhat under the influence when I left a spoon in there then turned it on. Epic fail plus horrible grinding noise. The second one I tried blending soup which was too thick and it burned out. I killed our microwave by trying to warm up a cookie on high for 6 seconds and keyed in 6 minutes by accident.. chatting on phone and 3 minutes later = horrible burning smell which never went away no matter how much I cleaned it. Couldn’t be bothered replacing it. Tried once to make rice pudding and burned the bottom of a kind of expensive saucepan which I had to throw out.


  7. Jayson James

    What a perfect way to do a comeback. It totally looks divine to me. Thanks for sharing the recipe. My mom will be visiting me this weekend and this is perfect for a post Mother’s day celebration. Thanks again!

  8. Ladybird

    Yes, the kitchen can be a dangerous place.. hehe :) That is one beautiful looking cake!

  9. Conor @ Hold the Beef

    I think a fire blanket might also be a good idea. And an asbestos suit.

    I once made an extra pizza after dinner for us to have for lunch the next day, and forgot about it until it was a rock hard black oversized puck :( No homemade lunch for us :( If only we had a German plum cake to console ourselves, it wouldn’t be such a sad memory.

  10. May Shank

    This looks wonderful! I always have almond meal on hand!

  11. Miss T

    who doesn’t like a good plum?
    Miss T

  12. Sophie Lou

    Love this recipe! It’s been my go-to for many a mums group morning tea. Well loved all ’round served with luscious whipped cream!