Sugar-Free Plum Cake (German Pflaumenkuchen)

This Sugar-Free Plum Cake with Streusel Topping is a classic recipe in Germany, where it’s known as Pflaumenkuchen or Zwetschgenkuchen. The delicious fusion of buttery cinnamon streusel, plums and cake dough will touch your heart. If you have German friends or relatives, this cake, which is essentially a plum coffee cake, will put them in seventh heaven, especially if you serve this slightly tart cake with a dollop of whipped cream or a scoop of vanilla ice cream.

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Having lived in Berlin for almost a decade, I can tell you that Germans love Plum Cake. In fact, they serve it at 3:00pm which is when they sit down for “Kaffee und Kuchen” (coffee and cake), a daily ritual where Germans indulge their sweet tooth with friends or family.

Germans traditionally make Plum Cake (Pflaumenkuchen/Zwetschgenkuchen) as sheet cake, but I used a round 9-inch springform pan. An 8 x 8 pan is also fine.

Germans don’t always make this cake with a streusel topping, but streusel is simply to die for, so I made it with streusel.

The ingredients for Sugar-Free Plum Cake (Pflaumenkuchen)

• Flour – I use all-purpose flour for this recipe.
• Granulated sweetener – I use zero-calorie monk fruit specifically to reduce the carbs and calories.
• Baking powder
• Salt
• Milk
• Butter – unsalted, since salt is added separately in this recipe.
• Vanilla
• Egg
• Plums – about 6 plums (up to 12 if you are using small Santa Rosa Plums). Firstly, cut them in half. Then cut them in half again to make quarters. Note: It’s not a good idea to use overly ripe plums because too much juice could make your dough soggy.
• Cinnamon

How to make Sugar-Free Plum Cake

1. Set oven to 350F and line a 9-inch springform pan or an 8×8 baking dish with parchment paper. Then, sift flour, sugar, baking powder and salt together in a bowl. Stir in milk, butter, vanilla and egg.
   Note: I do this by hand since the quantity isn’t big enough to use a stand mixer.
2. Spread the dough out onto the lined baking pan. Then press down with your fingers and try to make an even bottom with gentle sides.

3. Cut pitted plums into quarters and place closely together on dough.

4. Sprinkle streusel on top of plums.

5. Allow the baked sugar-free cake to cool at least 30 minutes in pan before releasing from pan and removing parchment paper.

Q&As

• What is the origin of German plum cake (Pflaumenkuchen)? This German cake was apparently invented in the Bavarian city of Augsburg.
• What kind of plums are used in German plum cake? Germans usually use Italian plums which are also known as European plums. I, however, use California plums.
• Does a German plum cake contain yeast? There are basically two ways to make the dough: with yeast or simply as a shortbread crust.
• Can I use this recipe to make a plum sheet cake? Yes, just double the recipe.
• When is plum cake served? Serve it for brunch or at coffee time with a dollop of whipped cream or vanilla ice cream.

Kitchen equipment for Sugar-Free Plum Cake

• A 9-inch springform pan or an 8 x 8 pan
• Parchment paper

How to store your cake

• To store: After a few hours, refrigerate the cake for up to 3 days. I above all recommend using a special cake storage container that clicks shut. However, other options include an airtight plastic container or plastic bag.
• To freeze: Wrap in plastic and freeze for up to 3 months.

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