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Apple and Plum Cake with Almond Crust – Perfect Autumn German Bake
🛒 Ingredients
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200 g softened butter
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150 g sugar
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zest of 1 unwaxed lemon
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1 pinch of salt
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3 eggs
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300 g plain flour
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1 heaped tsp baking powder
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1 sachet vanilla sugar
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150 ml milk
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4 apples
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2 tbsp lemon juice
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100 ml water
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6 plums
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100 g flaked almonds
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2 tbsp icing sugar
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1 tsp cinnamon
This recipe is also available in German.
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📌 Overview
Apple and plum cake is a beloved German autumn dessert combining gently softened apples and fresh plums atop a soft vanilla-scented sponge, finished with a crisp almond and cinnamon crust. This traditional bake from Germany’s heartland offers a balanced fruity flavour with hints of lemon zest, perfect for seasonal celebrations and everyday enjoyment.
👨🍳 Preparation
- 1
Heat the oven to 175°C conventional and line a baking tray with baking paper. Place a greased baking frame on top, if using.
- 2
Beat the softened butter with the sugar, lemon zest and a pinch of salt until pale and creamy. Add the eggs one at a time, beating well after each addition.
- 3
In a separate bowl, mix together the flour, baking powder and vanilla sugar. Add the dry ingredients to the butter mixture in turns with the milk, stirring until you have a smooth batter.
- 4
Spread the batter evenly into the baking frame and smooth the top with a lightly dampened palette knife or spatula.
- 5
Peel, core and slice the apples into wedges. Put them in a saucepan with the water and lemon juice, cover and cook over a medium heat for about 3 minutes until just softened. Drain well afterwards.
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Wash the plums, cut them lengthways and remove the stones.
- 7
Arrange the softened apple slices and fresh plums evenly over the batter.
- 8
In a bowl, mix the flaked almonds with the icing sugar and cinnamon. Lightly dampen your hands and toss the mixture together so it clings slightly.
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Scatter the almond mixture generously over the fruit.
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Bake on the middle shelf for 60 to 65 minutes, until the almond topping is golden and the cake is cooked through.
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Leave the cake to cool a little before serving.
🧠 Why It Works
This cake harmonises the natural tartness of apples and plums with the rich, nutty crunch of the almond crust, creating a delightful textural contrast. The vanilla and lemon zest in the batter lift the flavour, while the cinnamon in the almond topping adds warmth and depth. The gentle cooking of the apples softens their acidity without losing freshness, and the plums contribute juiciness and colour. The balance of fat from butter, acidity from fruit and sugar’s sweetness ensures a moist, aromatic sponge that reflects authentic German baking traditions.
🛠️ Troubleshooting
Why is my cake soggy under the almond topping?
Ensure the apples are well drained after cooking to avoid excess moisture. Also, bake the cake fully until the almond crust is golden to achieve a crisp topping.
How can I prevent the cake from drying out?
Use softened butter and do not overbake. Cover the cake after cooling to retain moisture and consider adding a splash of cream to the batter for extra softness.
What if the cake is too dense or heavy?
Make sure to beat the butter and sugar until pale and creamy to incorporate air. Alternate adding dry ingredients with milk gently to keep the batter light.
Can I prepare the cake in advance?
Yes, bake the cake and store it covered at room temperature or refrigerated. Warm it slightly before serving to refresh the texture and aroma.
💡 Tips and Variations
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For a richer version, use a really good-quality salted butter and add a splash of double cream to the batter for extra softness.
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A baking frame gives the cake neat edges and an even height, but a lined springform tin will work perfectly well too.
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What makes this cake so lovely is the contrast between the gentle sharpness of the apples and plums and the nutty crunch of the almond topping.
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This recipe is already vegetarian. For a vegan version, replace the eggs with apple purée or a flaxseed egg and use a plant-based butter.
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If you haven’t got plums, you can use damsons or pears for a similarly fruity finish.
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A little vanilla in the batter quietly deepens the flavour and brings everything together beautifully.
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For a quick gluten-free or vegan adaptation, use a gluten-free flour blend and replace the eggs with aquafaba or chia gel to help keep the sponge light.
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The real charm of this cake lies in the combination of softly cooked fruit and the crisp almond crust, which gives it such a pleasing texture.
📦 Storage
Keep the cake covered at room temperature, where it will stay fresh for up to 2 days. For longer storage, wrap it well and keep it in the fridge, then warm it slightly before serving.
🍷 Pairing
A glass of off-dry German Riesling from the Mosel region complements this apple and plum cake beautifully, its crisp acidity cutting through the almond crust’s richness and enhancing the fruit’s brightness. A Silvaner from Franconia offers a subtle minerality and gentle body that harmonises with the cake’s delicate vanilla and cinnamon notes. For an international touch, a fresh Pinot Grigio from northern Italy provides light floral aromas and a clean finish, echoing the cake’s fruity character while maintaining a refined balance.
❓ F.A.Q.
Can I make this apple and plum cake vegan?
Yes, replace the eggs with apple purée or a flaxseed egg substitute and use plant-based butter to keep the cake moist and flavorful while maintaining its texture.
How do I store the apple and plum cake to keep it fresh?
Store the cake covered at room temperature for up to two days. For longer freshness, wrap it well and refrigerate, warming slightly before serving to restore softness.
What can I substitute if I don’t have plums?
Damsons or pears are excellent alternatives that provide a similar fruity sweetness and texture, maintaining the cake’s seasonal character.
Is this cake suitable for gluten-free diets?
Yes, by using a gluten-free flour blend and egg substitutes like aquafaba or chia gel, you can create a gluten-free and vegan-friendly version without compromising the sponge’s lightness.
Why is the almond crust important in this recipe?
The almond crust adds a nutty crunch and aromatic cinnamon flavour that contrasts beautifully with the soft fruit and sponge, enhancing the overall texture and taste.
🏛️ History and Tradition
Apple and plum cake is a traditional German dessert with roots in the country’s rich baking heritage, especially popular in autumn when these fruits are in season. Historically, such cakes were made in rural households across regions like Bavaria and Swabia, celebrating the harvest with simple, wholesome ingredients. The almond crust and cinnamon reflect longstanding German flavour preferences, often associated with festive occasions such as Martinmas or harvest festivals. This cake exemplifies the German culinary identity through its balance of fruit, nuts, and spices, reinforcing Alltagsküche’s commitment to authentic, culturally anchored recipes.
If you’re after a bake that feels both comforting and a little bit special, this apple and plum cake is well worth making. The soft fruit, tender sponge and crisp almond topping make it a real pleasure to share, whether with a cup of tea in the afternoon or as a simple pudding after dinner. Do give it a try at home and, if you can, put it in the middle of the table for everyone to help themselves — it’s exactly the sort of cake that brings people back for another slice.
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