AAAAAAAAHHHH. I can’t find any words for this Austrian plum cake. It’s super easy to make and yet the fluffiest, most delicious cake ever. I lack words to describe its genius, you can tell.
Late summer and this cake are tightly linked together, at least for my taste buds. If I have a bite of this juicy, slightly sweet cake, I can almost feel pleasantly warm days and crisp nights. August and September are my favorite months of the year, mainly for that reason.
All the home-grown fruits and vegetables are ripe and ready for harvest, plus the climate is so warm and comfy that everything feels in place. This is the perfect cake to bring to a picnic, a BBQ with friends, or a potluck. It’s the perfect dessert after some treats from the grill.
Which plums for this cake?
The utter most important thing for this traditional Austrian plum cake: Use quality plums that are ripe but not overly soft and juicy yet. You want to use fruits that are more firm than you might select if eating them raw. Usually, those are the easiest to pit and they don’t fall apart into multiple pieces while trying to pit them.
I used damsons for this recipe – sometimes also referred to as Italian prune plums or Empress Plums – simply for the reason that my parents have a big tree in their garden. They are rather small and usually egg-shaped – and when cooked, they turn an amazing purple-pink color.
This year, the tree is bearing so many fruits that we had to support the branches not to snap off. Seriously. I think the tree kind of went overboard.
If you opt for a different kind of plum, make sure not to use too large ones since they will sink to the bottom of the cake. If using a larger kind, quarter them instead of cutting the plums in half.
What you should also know: I kind of made the recipe up. Don’t get me wrong: It tastes exactly like the plum cakes that I used to eat as a kid, but this one is even fluffier.
There was half a cup sour cream hanging in the fridge since who knows how long, so I simply added it. This might be the reason for the extra deliciousness. If you don’t have sour cream on hand, simply add some milk instead.
Recipe for Austrian plum cake
>> Find the detailed recipe (with ingredients and amounts) below.
Mix all ingredients, then spoon the batter into a baking dish and spread the batter evenly. I used a 8×10 inch (25cmx21cm) baking pan but a regular standard 9-by-12 inch (23×30 cm) pan works well too. The cake might turn out slightly flatter.
Place the halved plums on top, skin side down. You don’t have to push them into the batter as they will sink into the batter while baking.
Bake the cake for about 25-30 minutes in the center of the 350 °F (175 °C or 160 °C fan) preheated oven until golden.
Dust with powdered sugar and serve.
Did you follow this recipe? You could share your result here. All you need to do is take a picture with your smartphone and send it to firstname.lastname@example.org Jenifer: "Just made this cake. Absolutely delicious! 😋 Another winner! So light and fluffy!" Monika: "I doubled the ingredients to make a big sheet cake. It tastes delicious!!" Sabrina: "This is my version of the Easy Plum Cake!"