International Recipes and Cooking Around the World


Pflaumenkuchen Recipe (German plum tart)

(German plum tart)

Image Creative Commons by Whats4eats

Average: 4.2 (26 votes)

This fruit tart is a simple way to use the freshest stonefruit of the season. Don't restrict yourself to plums! Peaches and apricots work well too. German tarts are generally less sweet than their American counterparts, so the full flavor of the fruit shines through without being cloying.

8 to 12 servings


  • Flour -- 2 1/2 cups
  • Sugar -- 3/4 cup
  • Baking powder -- 2 teaspoons
  • Salt -- pinch
  • Unsalted butter, cut into small cubes -- 1/2 cup, or 1 stick
  • Eggs -- 2
  • Milk -- 2-3 tablespoons
  • Breadcrumbs -- 1/4 cup
  • Plums (see notes), quartered and pitted -- 1 1/2 to 2 pounds
  • Sugar -- 1 tablespoon to 1/4 cup
  • Cinnamon -- 2 teaspoons


  1. Mix the flour, 3/4 cup sugar, baking powder and salt together in a large bowl.
  2. Add the butter and blend it into the flour mixture with your fingers or a pastry blender to form a mixture with an oatmeal-like texture.
  3. Beat the egg and milk together. Stir into the flour mixture with a fork until the dough comes together. Remove to a clean, floured surface and knead gently just until smooth. Wrap in plastic wrap and chill for at least one hour.
  4. Preheat oven to 400°F.Grease and flour a 9x13-inch pan. Roll the dough out to about the size of the pan. Place the dough in the pan and press it to cover the bottom, creating a lightly raised edge. Prick the dough lightly all over with a fork.
  5. Sprinkle the breadcrumbs evenly over the dough. Arrange the fruit neatly on top of the dough, cut side up.
  6. Bake in the preheated oven 35-45 minutes, or until the edges of the pastry are golden brown.
  7. Remove from the oven and sprinkly liberally with the remaining sugar and cinnamon. Serve hot or at room temperature.


  • Damson plums (Zwetschgen in German) work best for this recipe, but regular plums are fine. They are a little juicier though, so add some extra breadcrumbs.
  • Use any seasonal stone fruit for this recipe. Cherries, apricots and peaches all work particularly well.
  • The breadcrumbs help soak up any extra moisture from the baking fruit. If the fruit you use are less moist, the breadcrumbs can be eliminated.


FYI: unless I am mistaken 1/2 cup of butter is one stick. thank you

You are correct. My bad. I have updated the recipe to say 1 stick of butter.

I am trying this recipe. In Canada we do not use sticks of butter, but cups. Thanks for using both measurements.

I can not thank you enough for this wonderful recipe. My step-grannie made this for me when I was little and not only had I lost the proper name for the recipe but had no access to the recipe itself. Not only is this a wonderful tasting recipe, but it brings back incredibly happy memories to me which I am now ecstatic to share with my own children. Thank you.

Theresa B

Parksville, BC

It's the same recipe I looked up in my German "Rezept Lexikon - Backen". Now I don't have to translate and convert! Thanks!

My mother used to make this dessert when I was growing up. I haven't had pflaumenkuchen in a long time, but I remember watching Mom make it and with the exception of the breadcrumbs (I don't remember her adding them) it looks pretty much like the same recipe.

I can't wait until plum season!

My Mom's used to make it without the breadcrumbs and cinnamon. It was the best

my dad made this for me and i can't wait to make it....he put streusel on top...yum.

Help - only know imperial weights and measures. Still living in the old times. Unfamiliar with cup weights. Can anyone convert for me - can't wait to try plamenkuchen.

thankyou in eager anticipation

My grossmutter (grandma) made hers with sour cream and it was fantastic. Does anyone know the recipe for this? Until then I'm going to try this.