Hungarian Plum Cake (often called plum tray cake or plum coffee cake) is a traditional Central European dessert made with fresh plums baked into a soft, lightly sweet yeast or butter cake. It’s especially popular during late summer plum season.
Ingredients
For the cake
- 2 cups (250 g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) milk
For the topping
- 1 lb (450 g) fresh plums, halved and pitted
- 2 tbsp sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) square pan or similar baking dish.
- Prepare the batter
- Whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Add the flour mixture alternately with the milk, mixing just until combined.
- Assemble
- Spread the batter evenly in the prepared pan.
- Arrange plum halves cut-side up over the batter.
- Mix the topping sugar and cinnamon, then sprinkle over the plums.
- Bake
- Bake for 35–45 minutes, or until a toothpick inserted into the cake comes out clean.
- Cool and serve
- Let cool for at least 15 minutes before slicing.
- Serve plain or with whipped cream.
Tips
- Traditional European plum varieties such as Damson Plum or Italian Prune Plum work particularly well because they’re less watery.
- A streusel topping (butter, flour, and sugar) is a common variation.
- The cake is excellent with coffee or tea and often tastes even better the next day.
Yield: 8–10 servings.
