Description
Polish Plum Cake is a rustic, buttery tray cake dotted with juicy plums that bake into jammy bursts of sweet-tart flavor, perfect for dessert, breakfast, or afternoon tea.
Ingredients
- All-Purpose Flour: 2 cups
- Baking Powder: 2 teaspoons
- Salt: 1/4 teaspoon
- Unsalted Butter: 1/2 cup (1 stick), softened
- Granulated Sugar: 1 cup
- Eggs: 3 large
- Vanilla Extract: 1 teaspoon
- Milk: 1/2 cup
- Italian Plums (Damson): 1 pound (about 12 plums), halved and pitted
- Powdered Sugar (optional): For dusting after baking
Instructions
- Preheat Your Equipment: Heat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Combine Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- 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.
- Assemble the Dish: Gradually mix in flour mixture, alternating with milk, until just combined. Spread batter evenly in the prepared pan.
- 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.
- Finishing Touches: Cool in pan for 15 minutes, then transfer to a rack. Dust with powdered sugar if using.
- Serve and Enjoy: Slice into squares and serve warm or at room temperature.
Notes
- Use ripe but firm plums for the best texture.
- Sprinkle cinnamon sugar on top before baking for extra flavor.
- This cake tastes even better the next day as flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 17g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg