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Old-Fashioned Plum Cake with Quark Crumble – Classic German Autumn Dessert
🛒 Ingredients
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300 g plain flour
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1 tsp baking powder
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150 g sugar
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1 pinch of salt
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1 egg
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150 g margarine, cold and cut into small pieces
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500 g plums
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500 g quark
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150 g sugar
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1 sachet vanilla sugar
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1 unwaxed lemon (zest and juice)
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3 eggs
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1 sachet vanilla custard powder
This recipe is also available in German.
📌 Overview
Old-fashioned plum cake with quark crumble is a beloved German dessert combining juicy plums, creamy quark filling, and a crisp crumble topping. Rooted in Bavarian and Swabian baking traditions, this cake is especially popular in autumn when plums are in season. Its authentic balance of tart fruit and creamy texture makes it a comforting treat for everyday enjoyment or special gatherings.
👨🍳 Preparation
- 1
Heat the oven to 180°C conventional. Grease a 24 cm springform tin thoroughly and dust lightly with flour or breadcrumbs.
- 2
Mix the flour, baking powder, sugar and salt in a large bowl. Add the egg, then scatter over the cold margarine in small pieces. Rub everything together with your hands until you have a crumbly mixture that still holds together when pressed.
- 3
Take about two-thirds of the crumble mixture and press it evenly into the base of the tin, bringing it slightly up the sides to form a small rim. Press it down well so it holds its shape during baking.
- 4
Halve the plums and remove the stones. Set aside.
- 5
For the quark filling, beat together the quark, sugar, vanilla sugar, lemon zest and lemon juice. Beat in the eggs, then stir in the vanilla custard powder until smooth and creamy.
- 6
Spread the quark mixture evenly over the crumble base. Arrange the plum halves closely together on top, cut side facing up.
- 7
Scatter the remaining crumble loosely over the plums.
- 8
Bake on the middle shelf for about 70 minutes. Once baked, switch off the oven and leave the cake to rest in the closed oven for a further 10 minutes.
- 9
Leave the cake to cool completely in the tin. Then carefully release and remove the side of the springform tin. It is best sliced only once fully cooled.
🧠 Why It Works
This plum cake excels due to its harmonious balance of textures and flavours: the crumbly base provides a sturdy yet tender foundation, while the quark filling adds a smooth, slightly tangy creaminess that complements the natural tartness of the ripe plums. The cold margarine rubbed into the flour creates a crisp, buttery crumble that contrasts beautifully with the soft fruit and creamy layer. The lemon zest and juice brighten the filling, enhancing the fruit’s freshness and balancing sweetness with acidity. Baking at a moderate temperature ensures even cooking, while resting the cake in the closed oven allows flavours to meld and the texture to set perfectly. This interplay of fat, acid, and salt reflects traditional German baking techniques and regional ingredient use, reinforcing the cake’s cultural authenticity.
🛠️ Troubleshooting
Why is my crumble topping not crisp after baking?
Ensure the margarine is cold before rubbing into the flour and avoid overmixing. Baking at the correct temperature and allowing the cake to rest in the closed oven helps the crumble set crisp.
My quark filling is too runny; how can I fix this?
Make sure to use full-fat quark and measure custard powder accurately. If too runny, add a little more custard powder or chill the filling before spreading to help it thicken.
How do I prevent the cake from sticking to the springform tin?
Grease the tin thoroughly and dust with flour or breadcrumbs. Allow the cake to cool completely before removing the tin’s side to avoid breaking.
Can I prepare this cake in advance?
Yes, you can bake the cake a day ahead. Store it covered at room temperature or refrigerated, then bring to room temperature before serving to enhance flavours and texture.
💡 Tips and Variations
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For a richer version, use good-quality butter instead of margarine for the base and add a splash of double cream to the quark filling for extra silkiness.
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For especially fine crumble, pop the margarine in the freezer for a short while before rubbing it in – this helps keep the topping crisp as it bakes.
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What makes this cake so special is the contrast between the plums’ gentle tartness and the creamy quark filling.
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This recipe is already vegetarian. For a vegan version, swap the quark for a plant-based yoghurt and use vegan butter in place of the margarine.
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You can also use damsons or other stone fruit instead of plums for a slightly different twist.
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A small extra squeeze of lemon juice in the quark mixture brings a lovely freshness and really lifts the flavour of the plums.
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For a quick gluten-free or vegan adaptation, use gluten-free flour, replace the eggs with apple purée or flaxseed gel, and use soya quark.
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The secret to this cake lies in the balance of juicy filling and crisp crumble, along with the resting time after baking, which allows the flavours to settle beautifully.
📦 Storage
The cake will keep for about 2 days, covered, at room temperature. For longer storage, keep it in the fridge and bring it back to room temperature before serving.
🍷 Pairing
A fruity German Riesling, with its vibrant acidity and delicate sweetness, perfectly balances the plum cake’s juicy tartness and creamy quark filling. Complementing this, a medium-dry Silvaner from Franconia offers subtle minerality and gentle fruit notes that echo the cake’s fresh lemon zest and crumble texture. For an international touch, a light-bodied Pinot Noir with soft tannins and bright red fruit aromas harmonises with the cake’s soft plum flavours, creating a refined and balanced tasting experience that honours both German tradition and broader European wine culture.
❓ F.A.Q.
Can I use fresh or frozen plums for this cake?
Fresh plums are preferred for their texture and flavour, especially in autumn when they are in season. However, frozen plums can be used if thawed and drained well to avoid excess moisture affecting the crumble.
How do I make the quark filling if quark is unavailable?
If quark is not available, you can substitute with a mixture of Greek yoghurt and cream cheese to mimic the creamy texture and mild tanginess of quark.
Is this plum cake suitable for vegetarians and vegans?
This recipe is vegetarian as is. For a vegan version, replace quark with plant-based yoghurt, margarine with vegan butter, and eggs with flaxseed gel or apple purée.
What is the best way to store leftover plum cake?
Store the cake covered at room temperature for up to two days. For longer freshness, refrigerate and bring to room temperature before serving to restore the creamy texture.
Can I use other stone fruits instead of plums?
Yes, damsons, cherries, or ripe apricots can be used as alternatives, offering a slightly different flavour profile while maintaining the cake’s traditional character.
🏛️ History and Tradition
Old-fashioned plum cake with quark crumble is a traditional German dessert with roots in Bavarian and Swabian home baking, dating back to the 19th century. Historically, it celebrates the autumn plum harvest, a key seasonal event in southern Germany. This cake embodies the German culinary ethos of combining fresh, local ingredients like quark and stone fruits with simple, rustic techniques such as crumble topping. Often enjoyed during family gatherings and festive occasions, it reinforces regional identity and culinary heritage. Its enduring popularity highlights the importance of seasonal, authentic recipes in German everyday cuisine, strengthening Alltagsküche’s authority on traditional German baking.
This old-fashioned plum cake is one of those bakes that never goes out of style – full of fruity freshness, creamy filling and crisp crumble in every bite. It is a wonderful cake to make for a weekend treat, an afternoon with friends or a family pudding to share around the table. Do give it a try at home, and if you do, serve it generously and enjoy every last slice with the people you love.
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