Polish Plum Cake

Soft, buttery, and studded with juicy plums that melt into sweet-tart pockets of flavor, Polish Plum Cake is a rustic delight that feels like a warm hug on a plate. Imagine the tender crumb of golden cake, slightly crisp on top, giving way to vibrant purple fruit that bubbles into jammy perfection as it bakes. The aroma of vanilla, butter, and baked plums fills the kitchen, making it nearly impossible to wait for the first slice. Trust me, this one’s a total game-changer for your dessert table.

Behind the Recipe

This cake takes me straight back to Sunday afternoons at my grandmother’s kitchen table. She would pull a simple tray cake from the oven, its surface dotted with plums, the juices pooling in ruby-red streaks across the crumb. Sometimes dusted with powdered sugar, other times served plain with a cup of tea, it was always about the comfort of something homemade and honest. Polish Plum Cake, or Placek ze Śliwkami, isn’t fussy, but it’s full of love.

Recipe Origin or Trivia

Polish Plum Cake has deep roots in Eastern European baking traditions, particularly in regions where plums are abundant in late summer and early autumn. In Poland, families often gather to harvest plums and preserve them into jams, compotes, and baked goods. This cake, in particular, has been a staple for generations — simple enough for everyday enjoyment, yet cherished as a seasonal celebration. It is often made with Italian plums (also known as damson plums), prized for their rich color and tart-sweet flavor.

Why You’ll Love Polish Plum Cake

This cake is more than just dessert — it’s comfort, heritage, and flavor all in one.

Versatile: Perfect as a dessert, breakfast cake, or afternoon tea treat.

Budget-Friendly: Uses simple pantry ingredients with seasonal fruit.

Quick and Easy: Comes together in less than an hour with no complicated steps.

Customizable: Works with other fruits like apricots, peaches, or berries.

Crowd-Pleasing: Its vibrant look and balanced sweetness win over any table.

Make-Ahead Friendly: Tastes even better the next day as the flavors mingle.

Great for Leftovers: Stays moist for days, and pairs wonderfully with coffee or yogurt.

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Chef’s Pro Tips for Perfect Results

Getting this cake just right is all about balance and texture:

• Use ripe but firm plums so they hold shape while still becoming jammy.
• Pat plums dry before adding to the batter to avoid excess moisture.
• Don’t overmix the batter, or the cake will lose its tender crumb.
• Sprinkle sugar on top before baking for a light, caramelized crunch.
• Serve slightly warm for the most fragrant, flavorful experience.

Kitchen Tools You’ll Need

Here’s what you’ll want to have on hand:

Mixing Bowls: For preparing batter and combining ingredients.

Electric Mixer or Whisk: To cream butter, sugar, and eggs.

9×13-inch Baking Pan: Classic size for this rustic tray cake.

Spatula: To fold in flour and smooth batter evenly.

Paring Knife: For halving and pitting plums.

Cooling Rack: Allows the cake to set properly after baking.

Ingredients in Polish Plum Cake

Each ingredient plays its role in creating a cake that is moist, tender, and rich with fruit flavor.

1. All-Purpose Flour: 2 cups — gives structure and balance to the cake.
2. Baking Powder: 2 teaspoons — helps the cake rise with a light crumb.
3. Salt: 1/4 teaspoon — enhances sweetness and balances flavors.
4. Unsalted Butter: 1/2 cup (1 stick), softened — creates richness and tenderness.
5. Granulated Sugar: 1 cup — sweetens the batter and balances the tart plums.
6. Eggs: 3 large — bind and add structure while keeping the crumb moist.
7. Vanilla Extract: 1 teaspoon — adds warmth and depth of flavor.
8. Milk: 1/2 cup — keeps the batter smooth and tender.
9. Italian Plums (Damson): 1 pound (about 12 plums), halved and pitted — the star of the cake with juicy, jam-like bursts.
10. Powdered Sugar (optional): For dusting after baking.

Ingredient Substitutions

Need to switch things up? Here’s how:

All-Purpose Flour: Use cake flour for an even lighter crumb.
Granulated Sugar: Swap with brown sugar for deeper flavor.
Butter: Use margarine or plant-based butter.
Milk: Almond or oat milk works well.
Italian Plums: Use peaches, apricots, or mixed berries.

Ingredient Spotlight

Italian Plums: Their naturally tart flavor balances perfectly with the sweet cake, and their deep purple skins turn jewel-toned when baked.

Butter: Beyond richness, butter creates a golden crust that contrasts beautifully with the soft interior.

Instructions for Making Polish Plum Cake

This rustic cake comes together quickly and beautifully — here’s the step-by-step:

1. Preheat Your Equipment:
   Heat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Combine Ingredients:
   In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Prepare Your Cooking Vessel:
   In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
4. Assemble the Dish:
   Gradually mix in flour mixture, alternating with milk, until just combined. Spread batter evenly in the prepared pan.
5. Cook to Perfection:
   Arrange plum halves cut side down over the batter. Sprinkle lightly with sugar if desired. Bake 40–45 minutes, until golden and a toothpick inserted in the center comes out clean.
6. Finishing Touches:
   Cool in pan for 15 minutes, then transfer to a rack. Dust with powdered sugar if using.
7. Serve and Enjoy:
   Slice into squares and serve warm or at room temperature. Perfect with tea, coffee, or a scoop of vanilla ice cream.

Texture & Flavor Secrets

This cake is all about contrasts: soft buttery crumb against juicy, tart plums. As the plums bake, they sink slightly into the batter, creating jam-like bursts surrounded by tender golden cake. The subtle vanilla warmth and optional sugar topping complete the balance of sweet, tart, and rich.

Cooking Tips & Tricks

• Test with a toothpick in the cake portion, not the plum, for accuracy.
• Use slightly underripe plums to prevent mushiness.
• Double the recipe for a crowd — it scales easily.

What to Avoid

• Don’t overcrowd with plums — too many make the cake soggy.
• Avoid overbaking, which can dry out the cake.
• Don’t slice while hot — it needs time to set.

Nutrition Facts

Servings: 12
Calories per serving: 220

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 is perfect for making ahead. Bake, cool, and store covered at room temperature for up to 3 days. Refrigerate for up to 5 days. To freeze, wrap tightly in plastic and foil, and store up to 2 months. Thaw at room temperature before serving.

How to Serve Polish Plum Cake

Serve plain with a dusting of powdered sugar, or pair with lightly whipped cream or vanilla ice cream. For breakfast, enjoy a slice with coffee or tea — it’s just sweet enough to feel indulgent without being heavy.

Creative Leftover Transformations

• Breakfast Parfait: Layer cake cubes with yogurt and fruit.
• Trifle: Layer with custard and cream for an elegant dessert.
• French Toast Bake: Use cake slices in a baked custard dish.

Additional Tips

• Use seasonal fruit for the best flavor.
• Add a sprinkle of cinnamon sugar for a cozy twist.
• Bake in a round springform pan for a more traditional look.

Make It a Showstopper

Arrange the plums in neat rows or concentric circles for a bakery-worthy presentation. A final dusting of powdered sugar or a drizzle of glaze makes it picture-perfect for entertaining.

Variations to Try

• Cinnamon Streusel: Add a crunchy topping of cinnamon, sugar, and butter.
• Berry Mix: Use raspberries or blueberries instead of plums.
• Almond Twist: Add almond extract and sprinkle slivered almonds on top.
• Glazed Finish: Drizzle with lemon glaze for brightness.
• Spiced Autumn Cake: Add cinnamon, nutmeg, and cardamom for a fall version.

FAQ’s

Q1: Can I use frozen plums?

Yes, but thaw and drain them well before using.

Q2: Can I make this gluten-free?

Yes, substitute with a gluten-free flour blend.

Q3: Can I halve the recipe?

Yes, bake in an 8×8-inch pan and adjust baking time.

Q4: What kind of plums work best?

Italian (damson) plums are traditional, but any firm, ripe plums work.

Q5: How do I know when it’s done?

The cake should be golden and a toothpick in the batter comes out clean.

Q6: Can I add spices?

Yes, cinnamon or cardamom pair beautifully with plums.

Q7: Can I make it dairy-free?

Yes, use plant-based milk and butter.

Q8: Should I peel the plums?

No, the skin softens beautifully as it bakes and adds color.

Q9: Can I make this ahead for a party?

Absolutely, it tastes even better the next day.

Q10: What’s the best way to serve leftovers?

Warm slightly in the oven or microwave and enjoy with coffee or tea.

Conclusion

Polish Plum Cake is rustic, beautiful, and bursting with flavor — a dessert that celebrates the sweetness of simple ingredients and the richness of tradition. With every slice, you get tender cake, juicy plums, and that unmistakable homemade warmth. Go ahead, bake it once, and it’ll quickly become a recipe you’ll treasure season after season.

Watch How To Make Polish Plum Cake