This quick and easy recipe for Polish plum cake (placek z sliwkami) makes good use of an abundance of fresh plums.
In a pinch or as a shortcut, two (14-ounce) cans whole purple plums, drained, pitted and halved can be used.
Other fruits like nectarines, peaches, and apples also are perfect for this recipe.
- For the Cake:
- 2 1/3 cups flour (all-purpose)
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup sugar
- 4 ounces butter (room temperature)
- 3/4 cup milk
- 2 large eggs (room temperature)
- 40 fresh plums (any variety, pitted and halved)
- For the Streusel Topping:
- 1/4 cup sugar
- 1/4 teaspoon cloves
- 3 tablespoons butter (cold, cut into pieces)
Make the Cake
- Lightly coat a 13x9-inch pan with cooking spray and heat oven to 350 F.
- In a large bowl, combine flour, baking powder, salt, and 3/4 cup sugar. Add 4 ounces room-temperature butter, milk, and eggs. Beat at medium speed 4 minutes.
- Pour batter into prepared pan. Place plums on top, cut side up, pushing down slightly into batter.
Make the Streusel Topping
- Cut remaining 1/4 cup sugar and cloves into 3 tablespoons cold butter until crumbs form. Sprinkle over plums. Bake about 40 minutes or until a toothpick tests clean.
- Let the cake cool in the pan so the plum juices will be reabsorbed to create a moist cake.
- Sprinkle with confectioners' sugar, if desired, and cut into 12 squares.
Other Plum Desserts
- Plum Crumble Recipe: This crumble, also known as a plum crisp, is made with fresh plums and a crunchy, lightly spiced topping.
- Croatian Plum Dumplings Recipe: Plums are enrobed in a mashed potato dumpling dough and can be eaten as a dessert when sprinkled with sugar, as a meatless main course, or as a side dish.
- German Plum Dumplings Recipe: A curd cheese dough envelops plums that are simmered in water and then rolled in buttered bread or cracker crumbs.