Traditional German Plum Crumble Cake Without Yeast

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If you love the taste of German plum cake but don’t want to deal with yeast, this is your cake. It’s super simple, buttery, and packed with sweet-tart plums. No rising time, no kneading—just mix, press, layer, and bake. That crumbly topping? Golden, crisp, and absolutely addictive. This is the perfect no-fuss bake that tastes like something straight from an old German kitchen.

💛 Why I Love This Recipe

I first made this when I didn’t have time for a yeast dough—and honestly, I liked it just as much. It’s now my go-to when I want something fast, cozy, and guaranteed to please.

No yeast = no waiting
Simple ingredients you probably already have
Crumb topping and crust from the same dough
Great for using up ripe plums
Tastes even better the next day!

🍑 What You’ll Need

For the Base & Crumble:

2 ¼ cups all-purpose flour
¾ cup granulated sugar
½ tsp baking powder
Pinch of salt
1 tsp vanilla extract
¾ cup unsalted butter, cold and cubed
1 egg

For the Plum Layer:

1 ½ lbs fresh plums, halved and pitted
2 tbsp granulated sugar
½ tsp cinnamon (optional)

ingredients for traditional German plum crumble cake without yeast: all-purpose flour in a clear glass jar, granulated sugar in a second clear glass jar, baking powder and salt in tiny white dishes, vanilla extract on a small white plate, cold cubed butter on a small white plate, one egg on a small white plate, halved fresh plums in a clear bowl, and cinnamon in a tiny white dish.

🧁 How to Make German Plum Crumble Cake (No Yeast)

Step 1: Make the Dough

In a large bowl, combine flour, sugar, baking powder, and salt. Add cubed butter, vanilla, and egg. Mix until crumbly and soft like wet sand.

flour, sugar, baking powder, and salt in a bowl, with cold cubed butter, vanilla, and a cracked egg being mixed into a crumbly dough with fingers.

Step 2: Press Dough Into Pan

Take two-thirds of the dough and press it firmly into the bottom of a parchment-lined rectangular or round baking pan.

hands pressing crumbly dough into the bottom of a lined baking pan, forming an even, packed base.

Step 3: Add the Plums

Arrange halved plums cut-side up over the crust. Sprinkle with 2 tbsp sugar and cinnamon if using.

fresh plum halves being arranged cut-side up in rows on the pressed crust, then lightly dusted with sugar and cinnamon

Step 4: Top With Crumble

Sprinkle the remaining dough over the plums to make a rustic crumble topping.

loose crumbles of dough being sprinkled by hand over the plum layer, covering it unevenly with golden chunks

Step 5: Bake

Bake at 350°F (175°C) for 40–45 minutes, until the top is golden and the plums are bubbling.

German plum cake baking in the oven, crumb topping turning golden and plum juices bubbling at the edges

Step 6: Cool and Slice

Let the cake cool completely before slicing. Serve at room temp or slightly warm.

a slice of cooled plum crumble cake being lifted from the tray with a cake server, showing layers of golden crust, juicy plums, and crumb topping

☕ What to Serve With

A hot mug of coffee or black tea
Whipped cream or a scoop of vanilla ice cream
Dust of powdered sugar for a pretty finish
Glass of spiced wine for fall vibes

❓ FAQ

Can I use regular plums instead of Italian plums?
Yep! Just slice them thinner if they’re larger.

Does this cake need to be refrigerated?
Only if you’re keeping it more than 2–3 days. Otherwise, room temp is fine.

Can I freeze it?
Yes! Wrap slices tightly and freeze up to 2 months.

Can I skip the cinnamon?
Absolutely. It’s optional, but it adds a nice warm touch.

Can I use a springform pan?
Totally. Just make sure to line the bottom with parchment.

🧡 That’s It!

This Traditional German Plum Crumble Cake Without Yeast is the kind of bake that feels like a hug. It’s easy, comforting, and absolutely perfect with a warm drink. If you try it, leave a comment and let me know how it turned out—I’d love to hear from you! 🍰🍑