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Viennese Plum Cake

"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

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

Directions

  • 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.
  • Transfer to a greased 9-in. square baking dish. Top with plums. Combine cinnamon and remaining sugar; sprinkle over plums.
  • 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.
  • Bake at 350° for 50-55 minutes or until topping is golden brown and plums are tender. Cool on a wire rack.
Nutrition Facts
1 piece: 327 calories, 17g fat (10g saturated fat), 87mg cholesterol, 234mg sodium, 41g carbohydrate (24g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:
  • Melina
    May 2, 2020

    I just made this today and it was absolutely perfect - I didn’t have enough plums so added a layer of sliced cooking apple. Thank you so much. !!

  • citygirlsf
    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!

  • M1222
    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!

  • donnal777
    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

  • savanna2
    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.