Viennese Plum Cake
Dive into the classic charm of a **Viennese Plum Cake**, a delightful treat that pairs buttery, tender cake with sweet-tart ripe plums in every bite. This rustic dessert is elevated with a sprinkle of warm cinnamon and a hint of vanilla, creating a beautifully aromatic and flavorful treat that's perfect for any occasion. Made with simple pantry staples like **all-purpose flour**, **eggs**, and **milk**, this recipe comes together in just an hour, including prep and bake time. As the plums bake, they soften and caramelize slightly, infusing the cake with their natural juices for a moist and luscious texture. Whether you serve it on its own, dusted with a light layer of powdered sugar, or take it up a notch with a dollop of whipped cream or a scoop of vanilla ice cream, this **traditional plum cake** is guaranteed to impress at weekend brunches, intimate gatherings, or as a comforting afternoon snack with coffee. Perfectly sized for eight servings, it’s the kind of timeless dessert that never goes out of style.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 150 grams granulated sugar
- 125 grams unsalted butter
- 2 large eggs
- 60 ml milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 500 grams ripe plums
- 1 teaspoon ground cinnamon
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round springform pan or line it with parchment paper.
In a large mixing bowl, cream the butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
Transfer the batter to the prepared springform pan and smooth the top with a spatula.
Wash and halve the plums, removing the pits. Arrange the plum halves, cut side up, on top of the batter in a circular pattern. Slightly press them into the batter.
Sprinkle the ground cinnamon evenly over the plums.
Bake the cake in the preheated oven for 40 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Dust the cooled cake with powdered sugar before serving.
Slice and serve as-is or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 1087 mg | 47% | |
| Total Carbohydrate | 427.0 g | 155% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 222.5 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 266 mg | 20% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1337 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
