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German Plum Traybake with Cinnamon Crumble and Yeast Dough
🛒 Ingredients
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500 g plain flour or German Type 405 flour for the yeast dough
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100 g caster sugar
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1 pinch of salt
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zest of 1 unwaxed lemon
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250 ml lukewarm milk
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42 g fresh yeast
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2 medium eggs, at room temperature
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125 g soft butter or margarine for the dough
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1 kg firm plums, ideally Italian prune plums or damsons
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275 g plain flour or German Type 405 flour for the crumble
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100 g caster sugar for the crumble
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1 tsp ground cinnamon
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125 g cold butter or margarine for the crumble, cut into pieces
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optional: 1–2 tbsp breadcrumbs or ground almonds if the plums are very juicy
📊 Nutritional Information
This recipe is also available in German.
📌 Overview
This German plum traybake with cinnamon crumble is a classic autumn cake made with a light yeast dough base, a generous layer of firm plums and a crisp spiced crumble topping. It is the English-language version of Zwetschgenkuchen vom Blech, the kind of large sheet cake often baked for family gatherings, harvest season and afternoon coffee. The key to success is using firm, slightly tart plums, giving the yeast dough enough time to rise and chilling the crumble before baking. That way the base stays tender rather than soggy, while the topping bakes golden and crisp.
You may also find it useful to look at recipes Juicy Plum Traybake with Buttery Sponge, Old-Fashioned Plum Cake with Quark Crumble, and Moist Lemon Traybake Cake, in addition to this one.
👨🍳 Preparation
- 1
For the yeast dough, combine the flour, sugar, salt and lemon zest in a large bowl. Make a well in the centre.
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Dissolve the fresh yeast in the lukewarm milk. The milk should feel warm to the touch but not hot, otherwise it can damage the yeast.
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Pour the yeast milk into the well and add the eggs and soft butter or margarine. Knead for 8–10 minutes until the dough is smooth, elastic and starts to pull away from the sides of the bowl.
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Cover the bowl and leave the dough to rise in a warm, draft-free place for about 40–60 minutes, until noticeably puffed. It does not have to be exactly doubled, but it should look lighter and more aerated.
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Wash the plums, dry them well, halve or quarter them and remove the stones. If they are very juicy, let them drain briefly on kitchen paper.
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For the crumble, rub together the flour, sugar, cinnamon and cold butter or margarine with your hands, a pastry cutter or two knives until coarse crumbs form. Chill the crumble for at least 15 minutes so it bakes up crisp.
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Preheat the oven to 180°C conventional heat. Line a baking tray with baking parchment or grease it lightly.
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Roll the risen dough on a lightly floured surface into a rectangle the size of the baking tray. Transfer it to the tray and press it gently into the corners. If the dough springs back, let it rest for 5 minutes, then continue shaping.
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If the plums are very juicy, sprinkle a thin layer of breadcrumbs or ground almonds over the dough. This absorbs excess fruit juice and helps protect the base.
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Arrange the plums close together on the dough, preferably cut-side up or slightly overlapping at an angle. This allows some juice to evaporate rather than running directly into the yeast base.
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Scatter the chilled crumble evenly over the plums. Do not press it down, as loose crumbs bake up lighter and crunchier.
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Bake on the middle shelf for 40–50 minutes, until the crumble is golden, the plums are bubbling slightly and the yeast dough looks fully baked at the edges.
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Let the cake cool on the tray for at least 20–30 minutes before slicing. This gives the fruit juices time to settle and helps the crumble keep its structure.
🧠 Why It Works
This German plum traybake works because the yeast dough, fruit layer and crumble each serve a clear purpose. The well-kneaded yeast dough creates an elastic, airy base strong enough to hold the plum juices. The plums should be ripe but still firm: they release flavour and moisture during baking while keeping their shape and a pleasant tartness. Cold crumble made with flour, sugar, cinnamon and butter or margarine melts more slowly in the oven, which helps it bake into distinct, crisp crumbs. Lemon zest brightens the dough and supports the fruit, while cinnamon adds warmth. If the plums are especially juicy, a thin layer of breadcrumbs or ground almonds absorbs excess liquid and helps prevent a soggy base.
🛠️ Troubleshooting
Why is my yeast dough not rising?
The milk may have been too hot or too cold, the yeast may be old, or the dough may be resting in a cold place. The milk should be lukewarm, not hot. Leave the covered dough in a warm, draft-free place and allow closer to 60 minutes if the room is cool.
What should I do if the yeast dough is sticky?
Sticky dough is normal at first. Knead it longer before adding extra flour. If it is still very wet after 8–10 minutes, add flour one tablespoon at a time. Too much flour will make the cake dense and dry.
How do I stop plum traybake from becoming soggy underneath?
Use firm plums, dry them well and avoid rolling the dough too thin. If the fruit is very juicy, sprinkle a thin layer of breadcrumbs or ground almonds over the dough before adding the plums. Let the cake cool before slicing so the juices can settle.
Why is my crumble not crispy?
Crumble often turns soft if the fat is too warm or the crumbs are pressed down too firmly. Use cold butter or margarine, chill the crumble before baking and scatter it loosely over the fruit. Do not cover the cake airtight while it is still warm.
Why is the crumble browning before the dough is baked?
The oven may be too hot or the tray may be too high. Bake at 180°C conventional heat on the middle shelf. If the crumble colours too quickly, cover the cake loosely with baking parchment and continue baking until the yeast dough is done.
Can I prepare the plum traybake ahead and bake it later?
Yes. You can let the yeast dough rise overnight in the fridge. On the baking day, roll it out, add the plums and scatter over the chilled crumble. Do not place the plums on the dough hours in advance, or the base may become wet.
How do I reheat plum cake without softening the crumble?
Warm slices for 5–8 minutes at about 150°C in the oven. Avoid the microwave, as it softens the crumble and can make the yeast dough feel rubbery.
💡 Tips and Variations
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For better flavour, use butter instead of margarine. Margarine works technically, but butter gives both the yeast dough and the crumble a richer taste.
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Italian prune plums or damsons are better than very juicy round plums because they keep their shape and release less water. If using soft plums, add breadcrumbs or ground almonds under the fruit.
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For extra-crisp crumble, use cold butter or margarine and work quickly. If the crumbs soften while you prepare the fruit, chill them again before baking.
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You can replace part of the crumble flour with ground almonds or hazelnuts. This adds flavour and helps absorb some plum juice.
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For a vegan version, replace the eggs with soy yoghurt or apple sauce, use plant-based milk and vegan butter or margarine. The texture will be slightly softer but still works well as a traybake.
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For a gluten-free version, use a gluten-free flour blend suitable for yeast dough. A plain gluten-free flour without binders may produce a crumbly base.
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For a thinner cake, use a large baking tray. For a taller, softer yeast base, choose a slightly smaller or deeper tray.
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Serve the cake slightly warm with lightly whipped cream, or keep it classic with coffee. It tastes best on the day it is baked, when the crumble is still fresh.
📦 Storage
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German plum traybake tastes best on the day it is baked, especially if you want the crumble to stay crisp. Once fully cool, store it loosely covered at room temperature and eat within 1–2 days.
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Do not cover the cake airtight while it is still warm. Condensation will soften the crumble and can make the yeast base damp.
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The fridge keeps the cake a little longer, but the yeast dough loses softness faster. Room temperature is best for short storage; use the fridge if the kitchen is very warm or after the first day.
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To freeze, let the cake cool completely, cut it into slices and wrap them well. Freeze for up to 2–3 months. Thaw slowly and briefly reheat in the oven to restore some crispness to the crumble.
🍷 Pairing
German plum traybake with cinnamon crumble pairs well with an off-dry Mosel Riesling, because its acidity balances the sweet crumble and highlights the tart fruit. A Franconian Silvaner is a calmer, less aromatic choice that works well with yeast dough and cinnamon. For an international option, choose a light Pinot Grigio. Non-alcoholic pairings are just as natural here: coffee, black tea, milky coffee or lightly chilled sparkling apple juice all support the fruity, spiced flavour without overpowering the cake.
❓ F.A.Q.
What plums are best for German plum traybake?
Firm Italian prune plums, damsons or similar slightly tart plums are best. They hold their shape during baking and release less liquid than soft round dessert plums.
How long should yeast dough rise for plum cake?
Allow about 40–60 minutes, depending on room temperature. The dough should look visibly puffed and lighter, even if it has not fully doubled.
Can I let the yeast dough rise overnight in the fridge?
Yes. Overnight cold proofing works well and can improve flavour. Let the dough sit briefly at room temperature before rolling, then add the plums and crumble shortly before baking.
Should plums be placed cut-side up or down on plum cake?
Cut-side up or slightly angled is usually best for a yeast base. It allows some juice to evaporate instead of soaking directly into the dough.
How do I keep crumble crispy on plum cake?
Use cold fat, chill the crumble before baking and do not cover the cake while it is warm. To refresh leftovers, warm slices briefly in a low oven.
Can I freeze plum cake with crumble?
Yes. Freeze fully cooled slices well wrapped. After thawing, reheat them briefly in the oven to make the crumble a little crisp again.
Can I use regular plums instead of Italian prune plums?
Yes, but regular round plums are often juicier and softer. Choose firm fruit and add a thin layer of breadcrumbs or ground almonds under the plums if needed.
Can I make German plum traybake vegan?
Yes. Replace the eggs with soy yoghurt or apple sauce, use plant-based milk and vegan butter or margarine. The dough will be slightly different but still suitable for a traybake.
🏛️ History and Tradition
Traybake plum cake, or Zwetschgenkuchen, is a traditional German autumn dessert with roots in southern regions like Bavaria and Franconia. Historically, it celebrates the plum harvest season, combining local fruit with yeast dough techniques passed down through generations. Often enjoyed during harvest festivals and family gatherings, this cake embodies the essence of German home baking culture. Its enduring popularity reflects a deep connection to regional ingredients and seasonal rhythms, reinforcing its status as a staple of everyday German cuisine.
This German plum traybake with cinnamon crumble is a classic autumn sheet cake that works best when the yeast dough is kneaded and risen properly, the plums are firm and aromatic, and the crumble goes onto the cake cold. Those details keep the base tender rather than soggy and help the topping bake crisp. It is ideal for serving a crowd, freezes well in slices and is especially good slightly warm with coffee.
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