Polish Plum Cake
Nothing welcomes the cozy warmth of autumn quite like a slice of Polish Plum Cake—sweet, slightly tart plums nestled in a soft, buttery cake with just the right touch of cinnamon. This beloved dessert, known in Poland as “placek ze śliwkami,” is simple to make but rich in tradition and flavor. It’s the kind of cake you serve with a hot cup of tea or coffee, dusted in powdered sugar, inviting you to slow down and savor each tender bite.
Behind the Recipe
This recipe was passed down from my grandmother, whose kitchen always smelled of baking fruit and vanilla when plum season rolled around. Every year, we’d pick fresh plums from her backyard tree, and within hours, the first golden, fragrant cake would appear on the windowsill to cool. I’ve carried on this tradition in my own kitchen, and now I’m sharing this treasured comfort with you.
Recipe Origin or Trivia
Polish Plum Cake has been a staple of late summer and early autumn baking for generations in Eastern Europe. Traditionally made with zwetschgen (European plums), this cake was a way to use up the seasonal bounty in a dessert that could be enjoyed fresh or stored for days. The beauty lies in its simplicity: minimal ingredients, maximum flavor, and a rustic look that feels both homey and timeless.
Why You’ll Love Polish Plum Cake
- Versatile: Perfect for breakfast, dessert, or a coffee break snack.
- Budget-Friendly: Simple ingredients you likely have on hand.
- Quick and Easy: Just mix, top with plums, and bake.
- Customizable: Use any stone fruit or add a streusel topping.
- Crowd-Pleasing: Light, fruity, and never too sweet.
- Make-Ahead Friendly: Keeps well for days and flavors deepen over time.
- Great for Leftovers: Delicious cold or lightly reheated.
Chef’s Pro Tips for Perfect Results
These tips will take your plum cake from good to unforgettable:
- Use ripe but firm plums: They hold their shape and don’t release too much moisture.
- Slice plums thinly: This allows even baking and better texture distribution.
- Don’t overmix the batter: Keep it light and tender.
- Dust with powdered sugar only when cool: Keeps the topping pretty and dry.
- Let it rest before slicing: Allows flavors to settle and the cake to firm up.
Kitchen Tools You’ll Need
You won’t need much—just a few kitchen basics:
- Mixing Bowls: One for dry, one for wet ingredients.
- Electric Mixer: Helpful for creaming butter and sugar.
- 9×13 Baking Dish or Springform Pan: Depending on preferred thickness.
- Knife or Pastry Cutter: For slicing plums.
- Offset Spatula: To smooth the batter evenly.
Ingredients in Polish Plum Cake
Each ingredient works together to create that comforting, buttery texture and rich fruit flavor.
- Unsalted Butter: ½ cup (softened) – adds richness and softness.
- Granulated Sugar: ¾ cup – sweetens the cake without overwhelming.
- Eggs: 2 large – bind the batter and provide structure.
- Vanilla Extract: 1 teaspoon – enhances the cake’s warmth and aroma.
- All-Purpose Flour: 1½ cups – the base of the cake, soft but sturdy.
- Baking Powder: 1½ teaspoons – gives light lift.
- Salt: ¼ teaspoon – balances sweetness and enhances flavor.
- Milk: ½ cup – moistens the batter and keeps it tender.
- Fresh Plums: 2 cups (sliced into eighths) – juicy, tart, and the star of the show.
- Ground Cinnamon: 1 teaspoon – adds cozy spice to the topping.
- Powdered Sugar: For dusting – optional but traditional.
Ingredient Substitutions
Adapt to your pantry with these swaps:
Fresh Plums: Use apricots, nectarines, or apples.
Milk: Almond or oat milk works just as well.
Butter: Try plant-based alternatives for dairy-free versions.
Granulated Sugar: Substitute with light brown sugar for deeper flavor.
Cinnamon: Add cardamom or nutmeg for variety.
Ingredient Spotlight
Fresh Plums: Their natural tartness and vibrant color make them the perfect contrast to the soft, sweet cake base.
Butter: Creamed into the batter, it creates a moist, tender crumb that feels like a warm hug.
Instructions for Making Polish Plum Cake
Let’s bring this cozy dessert to life in just a few easy steps.
-
Preheat Your Equipment:
Preheat your oven to 350°F (175°C). Grease and line a 9×13 baking dish or springform pan. -
Combine Ingredients:
Cream butter and sugar in a mixing bowl until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla. -
Prepare Your Cooking Vessel:
In a separate bowl, whisk together flour, baking powder, and salt. -
Assemble the Dish:
Alternately add dry ingredients and milk to the butter mixture, mixing until just combined. Pour batter into the pan and smooth the top. -
Cook to Perfection:
Arrange sliced plums skin-side up across the surface. Sprinkle with cinnamon. Bake for 40–45 minutes, or until a toothpick comes out clean. -
Finishing Touches:
Cool in pan for at least 20 minutes. Dust with powdered sugar once completely cool. -
Serve and Enjoy:
Slice into squares or wedges. Serve plain or with a dollop of whipped cream or vanilla yogurt.
Texture & Flavor Secrets
This cake shines thanks to the contrast between its tender, buttery crumb and the slightly tart, juicy plum topping. Cinnamon adds a subtle spice that brings warmth, while the vanilla ties everything together. The edges brown slightly for a gentle crunch, while the center stays moist and soft.
Cooking Tips & Tricks
- Use parchment paper for easy removal and cleaner slices.
- Let the cake cool completely before cutting—it’ll slice beautifully.
- A light glaze can be added instead of powdered sugar for a shiny finish.
- Mix in lemon zest for a citrus twist.
What to Avoid
Keep your bake on track by steering clear of these common issues:
- Using overripe plums—they’ll release too much juice.
- Overbaking—watch the edges to avoid dryness.
- Skipping the rest period—the cake needs time to firm up.
Nutrition Facts
Servings: 12
Calories per serving: 230
Note: These are approximate values.
Preparation Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Make-Ahead and Storage Tips
Polish Plum Cake can be baked a day ahead and stored at room temperature, covered loosely with foil. It keeps well for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze slices individually for up to 3 months. Reheat in a warm oven for 10 minutes to refresh.
How to Serve Polish Plum Cake
Serve this cake warm or at room temperature with tea or coffee. Add a spoonful of whipped cream, crème fraîche, or vanilla ice cream for extra indulgence. It also pairs beautifully with a drizzle of honey or fruit compote for a more elegant dessert plate.
Creative Leftover Transformations
Turn extras into something new and delicious:
- Crumble into yogurt for a plum cake parfait.
- Toast slices and serve with butter for breakfast.
- Layer with custard in a trifle glass for a quick plum dessert.
Additional Tips
- Sprinkle the plums with a touch of sugar if they’re very tart.
- Store extra slices between parchment paper for grab-and-go snacks.
- Try baking in muffin tins for individual servings.
Make It a Showstopper
Dust with powdered sugar in a crisscross pattern using a stencil. Top with halved plum slices and edible flowers for a rustic yet elegant presentation. Serve on a wooden board for a cozy farmhouse feel.
Variations to Try
- Streusel Topping: Add a brown sugar crumble over the plums.
- Glazed Finish: Drizzle with a lemon glaze after baking.
- Nutty Twist: Mix chopped walnuts or almonds into the batter.
- Spiced Cake: Add nutmeg or cloves for extra warmth.
- Mini Cakes: Bake in ramekins or muffin tins for individual treats.
FAQ’s
Q1: Can I use canned plums?
A1: Fresh is best, but canned (well-drained) can work in a pinch.
Q2: Can I make this gluten-free?
A2: Yes, use a 1:1 gluten-free flour blend.
Q3: Do I need to peel the plums?
A3: No, the skins add color and texture and soften beautifully.
Q4: Can I add a streusel topping?
A4: Absolutely—it adds a delicious crunch.
Q5: What kind of plums are best?
A5: European plums or Italian prune plums are traditional, but any firm, ripe plum works.
Q6: Can I use frozen plums?
A6: Yes, thaw and drain before using.
Q7: How long does it keep?
A7: Up to 5 days in the fridge or 3 months frozen.
Q8: Can I use this base with other fruits?
A8: Yes—peaches, cherries, or apricots are all great.
Q9: Why is my cake soggy?
A9: Likely due to overly ripe or wet plums—pat slices dry before topping.
Q10: Can I double the recipe?
A10: Yes, bake in two pans or adjust time if using a larger pan.
Conclusion
Polish Plum Cake is the kind of dessert that tastes like home, no matter where you’re from. Its tender crumb, juicy fruit topping, and simple elegance make it a timeless treat that belongs on every table. Whether you’re sharing with family or savoring solo, this one’s a total game-changer.
