Viennese Plum Cake Recipe
Viennese Plum Cake Recipe photo by Taste of Home

Viennese Plum Cake Recipe

Publisher Photo
"This is one of my husband's all-time favorite desserts," writes Lorraine Dyda from Rancho Palos Verdes in California. "The recipe was passed on to me by his mother, who was usually pretty hesitant to share recipes, but knew how much he loved this one. The cake is moist and tender with a streusel-like topping and is also good made with blueberries."
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
MAKES: 9 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 cups sliced fresh plums (about 1-3/4 pounds)
  • 1/4 teaspoon ground cinnamon
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup cold butter, cubed
  • 3 tablespoons chopped walnuts, optional

Nutritional Facts

1 piece (calculated without walnuts) equals 327 calories, 17 g fat (10 g saturated fat), 87 mg cholesterol, 234 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well.
  2. Transfer to a greased 9-in. square baking dish. Top with plums. Combine cinnamon and remaining sugar; sprinkle over plums.
  3. For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in walnuts if desired. Sprinkle over top.
  4. Bake at 350° for 50-55 minutes or until topping is golden brown and plums are tender. Cool on a wire rack. Yield: 9 servings.
Originally published as Viennese Plum Cake in Country Extra September 2008, p51

Nutritional Facts

1 piece (calculated without walnuts) equals 327 calories, 17 g fat (10 g saturated fat), 87 mg cholesterol, 234 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Viennese Plum Cake

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 12, 2013

This cake is buttery and wonderful! I was worried that the plums would make it all too wet and that the cake wouldn't set up, but it worked out great. I doubled the recipe for a 9X13 pan and increased the baking time by about 10 minutes. I can't wait to try this again with other fruits...I plan to use strawberries next time and omit the cinnamon. This seems like a great base recipe for lots of fruit experimentation!

MY REVIEW
Reviewed May. 21, 2012

Very tasty - even the picky eaters loved it. Will have to double the recipe next time though - it was gone in an hour!

MY REVIEW
Reviewed Jul. 25, 2011

This cake was delicious, although the plums that I used were a little tart. I will definitely make it again, but next time I will use blueberries instead of plums

MY REVIEW
Reviewed Sep. 10, 2010

I'm from Germany and this Pflaumenkuchen/ Plum Cake brought back Sunday afternoon Coffee and Cake Family get-together memories. We made it with Almond slivers in the topping, and also used tart cooked Apples, Peaches,Pears, and Cherries when in season. In a quick fix, i have used a Apple or Cherry Pie filling, even a can of drained Peaches, and it came out just as great. Try a scoop of Ice Cream or whipped Cream on top to make it really heavenly.

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