Plum Cake with Walnut Crumble

This delicious plum cake with walnut crumble (known in Germany as Zwetschgenkuchen) is the perfect companion to a cup of coffee and a beautiful way to celebrate late-summer plums. Inspired by the traditional German plum cake, this version is gently sweetened, with an almond-rich spelt flour base infused with vanilla and lemon. Juicy slices of fresh plums are layered on top, then finished with a buttery cinnamon–walnut crumble that bakes to irresistible golden perfection.

An Easy Coffee Cake Inspired by Traditional Zwetschgenkuchen

This plum crumble cake is everything a coffee cake should be – simple, unfussy, and perfect alongside an afternoon cup of tea or coffee. In North America, “coffee cake” describes a humble bake that’s not overly sweet, never too rich, and just fancy enough to feel special without trying. This version stays true to that spirit, while adding a touch of German tradition and a crumble topping that makes it irresistible. Best of all, it’s as easy to make as it is to love.

Ingredients for the Best Crumble Cake with Plums

To make this healthy plum crumble cake, you’ll only need a handful of simple, nourishing ingredients:

• Fresh plums (Zwetschgen) – small, ripe but firm for the best flavour and structure.
• Spelt flour – lighter than whole wheat but with more character than white flour. You can substitute plain flour.
• Ground almonds – add a nutty, tender crumb.
• Butter – for both the cake and the crumble topping; choose quality for flavour.
• Natural sugar – mascobado or raw cane sugar for a richer, caramel-like sweetness.
• Cinnamon – aromatic and slightly sweet.
• Walnuts – add crunch and earthy depth to the crumble.
• Eggs & baking powder – for a light, airy sponge.
• Vanilla sugar & lemon zest – for extra aroma and brightness.
• (Optional) icing sugar for dusting – purely for looks.

Plum Season and the Best Varieties for German Plum Cake

Plums have a relatively short season which runs from August to October. During this season, you’ll find them locally grown plums in abundance at your weekly farmers market, but also at the supermarket. They also vary in varieties, from sweet to sour and something in between. For this plum cake, I like to use the sweet-sour variety (Bühler), but any type will do. A great alternative to plums (Zwetschgen) would be plums (Pflaumen) or apricots.

How to Make Plum Crumble Cake – Step by Step!

This recipe is incredibly straightforward. Here’s the high-level overview:

1. Prepare your tin & oven – Grease and line a springform tin, preheat your oven.
2. Make the crumble topping – Rub butter, sugar, cinnamon, walnuts, and flour together until crumbly.
3. Mix the sponge batter – Whisk eggs, sugar, and vanilla until fluffy. Fold in flour, almonds, baking powder, lemon zest, and melted butter.
4. Assemble the cake – Spread batter in the tin, arrange plums on top, then scatter over the crumble.
5. Bake until golden – Enjoy warm with whipped cream or ice cream for maximum indulgence.

The exact ingredient quantities and baking details are in the printable recipe card below.

Why This Plum Crumble Cake Will Be Your New Favourite Bake

1. Balanced sweetness – lets the natural tang of the plums shine.
2. Wholesome ingredients – spelt flour, nuts, and unrefined sugar make it a more nourishing bake.
3. Quick prep – only 15 minutes hands-on time.
4. Versatile – works with plums, damsons, or apricots.
5. Perfect for coffee time – the ideal companion to a cappuccino.

If you love this crumble cake with plums recipe, you might also enjoy these seasonal bakes:

• A juicy Mixed Berry Crumble Cake that’s bursting with summer flavour.
• A moist Apple Crumb Cake that’s perfect for autumn afternoons.
• Or this Jam Crumble Cake with a buttery crumble over a fruity jam filling, that’s endlessly customisable.

5 from 1 vote

Print

Plum Cake with Walnut Crumble

A delicious crumble cake made with a spelt flour and ground almonds base that is topped with plums and a walnut crumble. A quick and easy, lightly sweet coffee cake.

I’d love your feedback – just click on the stars to rate this recipe! ⭐

Course Dessert

Category Baking

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 10

Calories 380 kcal

Autor Elle

Ingredients

For the crumble topping:

• 60 g butter, melted
• 3 tablespoons Mascobado brown sugar
• 1 teaspoon cinnamon (Ceylon)
• 60 g walnuts, chopped
• 70 g white spelt flour (Type 630 – or regular flour)

For the base:

• 100 g raw sugar or beet sugar
• 1 package vanilla sugar (8g)
• 4 large eggs
• 170 g white spelt flour, sifted (Type 630 – or regular flour)
• 1 teaspoon baking powder (phosphate-free)
• 100 g almond meal (blanched)
• 1 teaspoon lemon zest, finely grated (from an organic lemon)
• 80 g butter, melted and cooled to room temperature
• 8-10 small plums (Zwetschgen), stoned and cut into thin slices
• Icing sugar, to dust (optional)

Method

1. Preheat oven to 320°F / 160°C (140°C fan-assisted). Grease the bottom and sides of a 24 cm round springform cake tin and line the base with parchment paper.
2. To make the crumble topping: in a small bowl, add the sugar, butter, cinnamon and stir to combine. Add the nuts and flour and mix only until just combined (do not over mix). Set aside.
3. Using a hand mixer, or in the bowl of an electric stand mixer fitted with the paddle attachment, beat together the sugar, vanilla sugar and eggs until light and fluffy (3-4 minutes).
4. In a large bowl, whisk together the sifted flour, baking powder, almond meal and lemon zest. Add it to the egg mixture and using a spatula, mix gently until just combined.
5. Add the melted butter and gently fold it in until incorporated (do not over mix!).
6. Scrape the batter into the prepared tin and smooth the top.
7. Arrange plum slices evenly over the batter and drop small spoonfuls of the crumble over the plums.
8. Transfer to the preheated oven and bake for 45-50 minutes until golden brown and risen.
9. Remove from the oven and place on a cooling rack to and cool completely in the tin.
10. Serve sprinkling with a little icing, if desired. Enjoy!

Notes

• This cake is best eaten within the first 1-2 days. It can be stored in the fridge for up to 4 days.
• Spelt flour can easily be substituted with regular all-purpose flour. 

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

Did you try this Plum Crumble Cake recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this Plum Cake with Walnut Crumble recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).
´