Polish Plum Cake (Placek z Sliwkami)

Polish plum cake recipe

The Spruce / Diana Chistruga

  • Total: 60 mins
  • Prep: 20 mins
  • Cook: 40 mins
  • Servings: 12 servings
  • Yield: 1 cake
Nutritional Guidelines (per serving)
496 Calories
16g Fat
87g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12
Amount per serving
Calories 496
% Daily Value*
Total Fat 16g 21%
Saturated Fat 8g 41%
Cholesterol 108mg 36%
Sodium 266mg 12%
Total Carbohydrate 87g 32%
Dietary Fiber 8g 30%
Protein 8g
Calcium 161mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This quick and easy recipe for Polish plum cake (placek z sliwkami) makes good use of an abundance of fresh plums. Though you can use any variety, small Italian prune plums, with their slightly tart flavor, hold their shape well and add a welcome complexity of flavor. They come into their short season in late summer, and you can find them in many grocery stores through the early fall.

In a pinch or as a shortcut, you can use two (14-ounce) cans whole purple plums, drained, halved, and pitted. Other juicy stone fruits such as nectarines, peaches, and apricots, or mixed berries and pie cherries also work well in this versatile recipe.

This light, not-too-sweet cake makes a good dessert after a heavy dinner or for a late-night treat. Or serve it as you would a coffee cake, for a sweet mid-morning or mid-afternoon snack or a festive breakfast.

Ingredients

  • For the Cake:
  • 2 1/3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup sugar
  • 4 ounces butter (at room temperature)
  • 3/4 cup milk
  • 2 large eggs (at room temperature)
  • 10 medium fresh plums (any variety, halved and pitted; cut larger plums into quarters)
  • For the Streusel Topping:
  • 1/4 cup sugar
  • 1/4 teaspoon cloves
  • 3 tablespoons butter (cold, cut into pieces)
  • Optional: confectioner's sugar

Steps to Make It

  1. Gather the cake ingredients.

    Ingredients for Polish plum cake recipe
    The Spruce / Diana Chistruga
  2. Preheat the oven to 350 F. Lightly coat a 13 x 9-inch baking dish with cooking spray.

    Baking tray
    The Spruce / Diana Chistruga
  3. In a large bowl, combine the flour, baking powder, salt, and 3/4 cup of sugar.

    Flour and eggs
    The Spruce / Diana Chistruga
  4. Add the room-temperature butter, milk, and eggs. Beat with a hand mixer at medium speed for 4 minutes or until all of the ingredients combine.

    Butter, milk, and eggs
    The Spruce / Diana Chistruga
  5. Pour the batter into the prepared pan. Position the plum halves on top, cut side up, pushing them down slightly into the batter.

    Plum cake
    The Spruce / Diana Chistruga
  6. Gather the topping ingredients.

    Butter, salt, cocoa, and flour
    The Spruce / Diana Chistruga
  7. Cut the remaining 1/4 cup of sugar and the cloves into 3 tablespoons of cold butter until crumbs form.

    Cake crumble
    The Spruce / Diana Chistruga
  8. Sprinkle it over the plums.

    Crumble over cake
    The Spruce / Diana Chistruga
  9. Bake the cake on the center oven rack for about 40 minutes or until a toothpick inserted in several places comes out clean.

    Bake cake
    The Spruce / Diana Chistruga
  10. Let the cake cool in the pan to absorb the juice from the plums, resulting in an especially moist cake with intense plum flavor throughout.

  11. Sprinkle the top with confectioner's sugar, if desired, and cut the cake into 12 squares.

    Cut plum cake
    The Spruce / Diana Chistruga

Recipe Variations

  • Cloves impart a strong flavor to the cake. You can substitute ground cinnamon, allspice, or nutmeg if you prefer.
  • To increase the sweetness, drizzle a glaze made of 1/2 cup confectioners sugar, 1 to 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract onto the cooled cake. Replace the vanilla extract with fresh lemon juice for a tart glaze that would pair well with berries.
  • Sprinkle crushed almonds or walnuts onto the streusel topping before you bake the cake.