Easy Plum Cake

August 16, 2018
FacebookTwitterPinterest

Traditional Austrian plum cake recipe
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.

easy Italian plum cake recipe

 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.

damson plums Italian prune plums

I used damsons (Italian prune plums) from a tree in our garden for this cake.

 

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.

Italian plums damsons

The damson tree in our garden is bearing soooooo many fruits.

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.

plum cake Austria recipe

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.

plum cake batter recipe

Spoon batter into baking dish and spread evenly.

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.

 

easy plum cake recipe

Top the batter with plums, skin side down.

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.

simple plum cake recipe

Bake plum cake until golden in color.

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.

easy fluffy plum cake recipe from Austria

Dust cake with confectioners’ sugar.

Recipe for Easy low-sugar Plum Cake from Austria

Dust with powdered sugar and serve.

 

Easy Plum Cake

Yield: 8x10 inch (25cmx21cm) baking pan (see note)

Easy Plum Cake

This Austrian plum cake super easy to make and yet the fluffiest, most delicious cake ever. I used damsons (also called Italian prune plums or Empress Plums). 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. 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.

Recipe: Ursula | lilvienna.com

Ingredients

  • About 10-12 small purple Italian plums (damsons), halved and pitted
  • 10 tablespoons (140 g) unsalted butter, softened
  • 2/3 cups (150 g) sugar
  • 4 large eggs, separated and at room temperature
  • 1/4 cup + 2 tablespoons (90 g) sour cream (or about 1/4 cup milk if you don’t have sour cream on hand)
  • 1 teaspoon vanilla extract
  • Pinch salt
  • Pinch cinnamon (optional)
  • 1.5 cups (200 g) all-purpose flour
  • 1.5 teaspoons baking powder
  • Powdered sugar for dusting

    >> All ingredients should be at room temperature. Forgot to remove eggs and butter from the fridge? Place eggs in a bowl with warm tap water for a few minutes. Cut butter into thin slices or small cubes and let them sit for 5 minutes outside in summer or place the bowl with the butter cubes or slices in the microwave for 10-15 seconds.

Instructions

  1. Beat the egg whites with a pinch of salt until stiff. Set aside until needed.
  2. In a separate bowl, cream the softened butter and sugar for a few minutes.
  3. Add the egg yolks, one at a time, beating well after each addition. Mix until thick and pale, about 3-5 minutes.
  4. Add sour cream, vanilla, and cinnamon. Mix until well combined.
  5. Mix all-purpose flour and baking powder and add to the batter. Mix just until combined.
  6. Fold in the beaten egg whites.
  7. Line the baking pan with parchment paper (or grease it) and spread the batter evenly with a spatula.
  8. 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.
  9. 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. A wooden toothpick, inserted in the middle should come out clean or with a few crumbs clinging to it.
  10. Let cool and dust with powdered sugar. Enjoy!

Notes

Baking pan: I used a 8x10 inch (25cmx21cm) baking pan but a regular standard 9-by-12 inch (23x30 cm) pan works well too. The cake might turn out slightly flatter.

https://www.lilvienna.com/easy-plum-cake/

 

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 enjoy@lilvienna.com


Light plum cake made by User Jenifer following a recipe by www.lilvienna.comJenifer: "Just made this cake. Absolutely delicious! 😋 Another winner! So light and fluffy!"










Light and easy plum cake made by User Monika following a recipe by www.lilvienna.comMonika: "I doubled the ingredients to make a big sheet cake. It tastes delicious!!"










Fluffy plum cake made by User Sabrina following a recipe by www.lilvienna.comSabrina: "This is my version of the Easy Plum Cake!"










Fluffy plum cake made by User following a recipe by www.lilvienna.comJennifer H.: 

"First go at this: Had the first helping absolutely delicious great recipe 👏"














Best plum cake made by User following a recipe by www.lilvienna.comMehnaz A.: 

Austrian plum cake - made in Pakistan.
Easy Plum Cake was last modified: October 2nd, 2020 by Ursula

18 thoughts on “Easy Plum Cake

  1. Christina

    I didn’t have Italian plums, but took a chance with regular plums and what a cake! Made it this morning to take to the neighbors for dessert this evening, and it was a hit. Everyone loved it, and I’m not surprised. Light, not too sweet and lovely contrast with the plums and the cake. I have more plums and will be making this again!

    Highly recommended! Great recipe!

    Reply
    1. Ursula Post author

      Hi Christina,
      This makes me very happy to hear :-))) I love the tartness of the plums in combination with the fluffy cake as well. Thank you so much for trying the recipe!

      Reply
        1. Ursula Post author

          Hi Christina,
          I saw the picture on your IG Stories and then totally forgot to comment. It looked sooooooo good. I made it this past weekend for my family with Italian plums and I’ll make it again with raspberries soon – the second harvest is ripe in a bit ;-)

          Thanks so much for baking this cake. Makes me so happy :-)

          Reply
  2. chris demers

    Thank you so much for ALL your wonderful recipes…but especially this one. My Mom used to make this when I was a child…she passed away when I was 17 and I never did have this recipe….so happy to see this as now I can make it for my family ……THANK YOU xo

    Reply
    1. Ursula Post author

      Hi Chris,
      So sorry to hear this :-( I hope it will taste just like the one your mom made for you. Hope you’ll like it as much as I do!

      Reply
  3. David N

    Takes me back to my childhood and my grandmother making this for afternoon tea when we visited at the weekends. Much to her dismay, my brother and I would demolish a tray within minutes!

    We have a Victoria plum tree and my wife makes an equally delicious version of the Austrian plum cake, simply mixing a normal sponge mix…cake best eaten while still slightly warm with plenty of icing sugar

    Reply
  4. margaret andersen

    I just got my first batch of Italian plums this year and am planning to make this but was wondering if I could substitute a large round springform pan instead. I believe it’s a 10-inch. I only have either an 8-inch square or a 9 X 13 inch pain, neither of which I would want to use. Thanks. My mother used to make a wonderful plum cake and this seems to be the closest.

    Reply
    1. Ursula Post author

      Hi Margaret,

      Yes, you can use an 10-inch round pan as well. The cake will turn out with about the same height, maybe a bit higher (an fluffier ;-)). The 8 inch is too small. Sorry for my late reply. I guess it is too late for your plums by not. Hope you made the cake anyways. Thanks for giving the recipe a try! I love this cake.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload the CAPTCHA.