Easy Polish Plum Cake

Side view of Polish plum cake squares on parchment.

Polish plum cake features a light and fluffy sponge topped with sweet, juicy plums. It’s simple, easy to make and contains a handful of ingredients. This delicious autumnal treat is perfect served with coffee or tea.

Course Dessert

Cuisine Polish

Prep Time 20

Cook Time 45

Total Time 1 5

Servings pieces

Calories 124kcal

Author Monika Dabrowski

Equipment

Large bowl and whisk
Hand mixer
23 cm/9-inch cake pan

Ingredients

14.11 ounces plums use up to a pound
1½ cups all-purpose/plain flour
1½ teaspoons baking powder
3 large eggs room temperature
½ cup+1tbsp sugar
½ cup+1tbsp vegetable oil
1 teaspoon vanilla extract
zest of 1 lemon
2 teaspoons demerara sugar

US Customary - Metric

Instructions

Prepare pan: Preheat the oven to 350F/180C/160 fan/gas mark 4. Grease a 23 cm/9-inch cake pan (use 1 teaspoon of butter or spread) and line with parchment paper leaving overhang. Set aside.
Cut plums: Cut the plums into quarters (or halves if they are small) and discard the pits. Set aside.
Prepare dry mixture: Using a whisk stir together the flour and baking powder until thoroughly combined. Set aside.
Prepare wet mixture: Beat together the eggs, sugar, oil and vanilla extract on medium speed for about 5 minutes until the mixture is thick and creamy. Add the lemon zest.
Add dry ingredients: Using a whisk gradually stir in the dry mixture just to combine. Do not overstir the batter.
Add plums: Pour the batter into the prepared pan. Arrange the plums skin side down close together in a single layer on top of the batter. Sprinkle the demerara sugar over the top.
TIP: The plums will sink slightly into the batter. It’s important to bake the cake immediately to prevent them sinking in too much.
Bake: Place in the centre of the oven and bake for 45 minutes. Remove from the oven and set aside to cool. Lift the cake out of the pan (it can still be slightly warm) and place on a rack to cool completely before cutting.

Notes

- Use your favourite plums. Small plums can be cut in half, but I recommend cutting large plums into quarters (as I have done). Rinse then dry them thoroughly before cutting.

- Do not overstir the batter.

- Bake the cake as soon as you’ve added the plums.

- While this easy plum cake is best eaten the day it was baked you can refrigerate leftovers, covered, and enjoy for up to 2 days. It will stay fresh for longer if you do not add the powdered sugar.

- Freezing: Place in a freezer bag or airtight container for up to 3 months. Defrost in the fridge overnight.

Nutrition