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Milk Street Recipe
Milk Street Bowtie Austrian Plum Cake (Zwetschgenkuchen)

Austrian Plum Cake (Zwetschgenkuchen)

1½ hours 10 minutes active

Free

This simple cake showcases tangy-sweet summertime plums. Both red and black varieties works beautifully. Just make sure to choose ripe, medium plums that still have a little firmness; soft, ultra-juicy fruits will make the center of the cake wet and soggy. Italian prune plums are great, too; use the same weight. But since they are small, cut them into halves instead of quarters. Ripe but firm pluots, a plum-apricot hybrid, are another excellent alternative. The flavor and texture of this cake are best the day of baking, but leftovers can be stored overnight in an airtight container at room temperature.

130 grams (1 cup) all-purpose flour, plus more for pan
107 grams (½ cup) white sugar, plus 2 tablespoons for sprinkling
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
8 tablespoons (1 stick) salted butter, cut into 1-tablespoon pieces, room temperature
1 large egg, plus 1 large egg yolk
1 1/2 teaspoons vanilla extract
1 1/4 pounds ripe but firm medium plums, quartered and pitted
Powdered sugar, to serve
Ingredients
  • 130

    grams (1 cup) all-purpose flour, plus more for pan

  • 107

    grams (½ cup) white sugar, plus 2 tablespoons for sprinkling

  • ¾

    teaspoon baking powder

  • ½

    teaspoon kosher salt

  • 8

    tablespoons (1 stick) salted butter, cut into 1-tablespoon pieces, room temperature

  • 1

    large egg, plus 1 large egg yolk

  • teaspoons vanilla extract

  • pounds ripe but firm medium plums, quartered and pitted

  • Powdered sugar, to serve

Directions
  1. 01
    Heat the oven to 325°F with a rack in the middle position. Mist the bottom and sides of a 9-inch springform pan with cooking spray, then dust evenly with flour; tap out the excess.
    See Demo
    Austrian Plum Cake Step 1
  2. 02
    In a stand mixer with the paddle attachment, mix the flour, 107 grams (½ cup) of the sugar, the baking powder and salt on low until combined, about 5 seconds. With the mixer running, add the butter 1 piece at a time and continue mixing just until the mixture resembles moist sand, 2 to 3 minutes. Add the egg, egg yolk and vanilla. Increase to medium-high and beat until pale and fluffy, about 1 minute, scraping down the bowl as needed.
    See Demo
    Austrian Plum Cake Step 2
  3. 03
    Transfer the batter to the prepared pan and spread in an even layer. Arrange the plum quarters on top of the batter in 2 concentric circles, placing the pieces on their cut sides.
    See Demo
    Austrian Plum Cake Step 3
  4. 04
    Sprinkle with the remaining 2 tablespoons sugar. Bake until golden brown and a skewer inserted at the center comes out clean, 1 to 1¼ hours.
    See Demo
    Austrian Plum Cake Step 4
  5. 05
    Let cool in the pan on a wire rack for 30 minutes, then remove the pan sides. Serve warm or at room temperature, dusted with powdered sugar.
    See Demo
    Austrian Plum Cake Step 5
Tip: Don't forget to allow time for the butter to soften. Cold, firm butter won't blend well into the dry ingredients. And don’t underbake this cake; the plums let off a lot of juice that slows down the baking, especially at the center. When testing for doneness, make sure there are no moist crumbs clinging to the toothpick.
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Austrian Plum Cake (Zwetschgenkuchen)

Get Ready to Cook

8

Servings

1½ hours

10 minutes active

Tip

Don't forget to allow time for the butter to soften. Cold, firm butter won't blend well into the dry ingredients. And don’t underbake this cake; the plums let off a lot of juice that slows down the baking, especially at the center. When testing for doneness, make sure there are no moist crumbs clinging to the toothpick.

Ingredients
  • 130

    grams (1 cup) all-purpose flour, plus more for pan

  • 107

    grams (½ cup) white sugar, plus 2 tablespoons for sprinkling

  • ¾

    teaspoon baking powder

  • ½

    teaspoon kosher salt

  • 8

    tablespoons (1 stick) salted butter, cut into 1-tablespoon pieces, room temperature

  • 1

    large egg, plus 1 large egg yolk

  • teaspoons vanilla extract

  • pounds ripe but firm medium plums, quartered and pitted

  • Powdered sugar, to serve

Step 1 of 5

Heat the oven

all-purpose flour, for pan

Heat the oven to 325°F with a rack in the middle position. Mist the bottom and sides of a 9-inch springform pan with cooking spray, then dust evenly with flour; tap out the excess.

Step 2 of 5

Mix the dry and wet ingredients

130
grams (1 cup) all-purpose flour
107
grams (½ cup) white sugar
¾
teaspoon baking powder
½
teaspoon kosher salt
8
tablespoons (1 stick) salted butter, cut into 1-tablespoon pieces, room temperature
1
large egg, plus 1 large egg yolk
teaspoons vanilla extract

In a stand mixer with the paddle attachment, mix the flour, 107 grams (½ cup) of the sugar, the baking powder and salt on low until combined, about 5 seconds. With the mixer running, add the butter 1 piece at a time and continue mixing just until the mixture resembles moist sand, 2 to 3 minutes.


Add the egg, egg yolk and vanilla. Increase to medium-high and beat until pale and fluffy, about 1 minute, scraping down the bowl as needed.

Step 3 of 5

Transfer the batter and arrange the plums

pounds ripe but firm medium plums, quartered and pitted

Transfer the batter to the prepared pan and spread in an even layer. Arrange the plum quarters on top of the batter in 2 concentric circles, placing the pieces on their cut sides.

Step 4 of 5

Bake the cake

Sprinkle with the remaining 2 tablespoons sugar. Bake until golden brown and a skewer inserted at the center comes out clean, 1 to 1¼ hours.

Step 5 of 5

Serve with powdered sugar

Powdered sugar, to serve

Let cool in the pan on a wire rack for 30 minutes, then remove the pan sides. Serve warm or at room temperature, dusted with powdered sugar.

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