Austrian Plum Cake, or Zwetschgenkuchen or Pflaumenkuchen as it’s known in Austria and Southern Germany, is super easy and sooo delicious. “Pflaumen” and “Zwetschgen” refer to the type of Plum – while “kuchen” literally means cake. Pflaumen are plump, juicy and sweeter while Zwetschgen are darker, firmer, more tart and usually elongated in shape. Both varieties peak in the summer months – making this a traditional summer cake. Pflaumen are best eaten by themselves because they’re naturally sweeter and juicy, while Zwetschgen type are great for baking because they add less moisture to the cake batter and through the cooking process the sugars they do have are really drawn out so you end up with a delicious sweet jammy pocket of goodness surrounded by the fluffy vanilla and almond cake. No frosting needed for this cake!
In the US we seemingly don’t yet have the interest or knowledge of all the nuances of the different plum and prune varietals – certainly not like in central Europe, where these are super popular and used in many dishes. However, in summer you’ll likely find at least a few varieties at your farmers market (maybe your big box grocery store too?…who knows). Go for prunes or plums that look dark purple and egg shaped, those are most similar to Zwetschgen style – however any type will do just fine.
For this recipe I found what’s called “Italian Prune Plums” at my farmers market (the union square green market https://www.grownyc.org/greenmarket/manhattan-union-square-m).. which worked out perfectly.
Inspiration came from one of my favorite bloggers from Austria (and Boston) her name is Ursula and she runs Lil’Vienna.. check her out: https://www.lilvienna.com/.
See my recipe below!
INGREDIENTS:
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10-12 Prunes, pitted and halved
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10 tablespoon / 140 grams Unsalted Butter, softened
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1/3 cup / 80 grams Almond Paste
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2/3 cup / 150 grams Granulated Sugar
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4 Large Eggs, separated (room temp)
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1/4 cup + 2 Tablespoon / 90 grams Sour Cream
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1 1/2 teaspoon Pure Vanilla Extract
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Pinch of Salt
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Pinch of Cinnamon
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1 1/2 cups / 200 grams AP Flour
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1 1/2 teaspoon baking powder
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Powder Sugar for dusting
INSTRUCTIONS:
prior to mixing:
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prepare your baking pan of choice (either 8×10 or 9×12) by buttering all sides and lining with parchment paper, leaving enough paper on side that will allow you to lift cake out of pan once cooled
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Set rack to middle, and pre-heat your oven to 350°F / 170°C
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Beat the Egg Whites with pinch of salt, until stiff – set aside
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In separate bowl, cream the Butter, Almond Paste and Sugar
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Add Egg Yolks to creamed creamed mixture, one at a time. Mix for 3-5 minutes – color should be pale yellow and with thick consistency
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Add Sour Cream, Vanilla and Cinnamon until well combined
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Sift together the AP Flour and Baking Powder
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Mix the sifted dry ingredients into the wet, mix until just combined
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Fold in the Egg Whites
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Pour batter into prepared baking dish, spread evenly with spatula
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Place halved plums evenly across the top of the batter, they will sink and lower naturally through the baking process – no need to push in
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Bake the cake for 25-30 minutes, until top is golden brown and a wooden toothpick comes out mostly cleanish
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Remove from oven, let cool in pan
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Run knife around all edges and carefully remove cake from pan by lifting up the paper edges, dust with Powdered Sugar, cut and serve!
This Cake is best served warm and gooey – goes great with whipped cream or even a la mode with vanilla ice cream….
2 thoughts on “Austrian Plum Cake”
Looks amazing. I was drawn to this recipe because of the combination of fresh plums and the lovely almond cake. I can’t wait to try this recipe.
it is easy and the added almond paste makes it so good. Also love how the plums cook down and become these super sweet jammy pockets of goodness!