This Rustic Plum Cake is a classic farmhouse dessert that celebrates the sweetness of late-summer and early-fall plums. With juicy plums baked into a tender buttery cake, it’s simple, cozy, and full of old-world charm.
Known in Germany as Zwetschgenkuchen, this cake is traditionally made during plum season and served with coffee in the afternoon. The plums bake down into the sponge, creating pockets of tart-sweet fruit that balance the soft crumb perfectly.
This cake is easy to prepare and requires no fancy decorating — just a dusting of powdered sugar. Perfect for family gatherings, church suppers, or a humble weekend bake, it tastes wonderful on its own or with a dollop of whipped cream. Rustic Plum Cake is a timeless recipe that brings together the simplicity of farmhouse kitchens with the elegance of European tradition.
Variations
- German Zwetschgenkuchen: Use a yeasted dough base instead of sponge.
- Plum-Almond Cake: Add ½ cup ground almonds to the batter.
- Spiced Plum Cake: Add ½ tsp cinnamon and nutmeg to the batter for warmth.
Substitutions
- Plums: Swap with apricots, peaches, or cherries.
- Sour Cream: Use buttermilk or Greek yogurt.
- Butter: Vegetable oil can work, but butter gives the best flavor.
Why You’ll Love This Recipe
It’s rustic, easy, and celebrates fresh fruit at its best. Perfectly balanced between tart plums and soft cake, it feels both comforting and elegant.
FAQs
Q: Do I need to peel the plums?
A: No — the skins soften during baking and add color and flavor.
Q: Can I use frozen plums?
A: Yes, thaw and drain before using.
Q: Can I make this ahead?
A: Yes, it tastes even better the next day as the plum flavor deepens.
Q: What’s the best pan to use?
A: A 9-inch springform pan is traditional, but a round cake pan works too.
Rustic Plum Cake
Ingredients
Method
- Heat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Stir in sour cream. Gradually add dry ingredients until just combined.
- Spread batter into the pan. Arrange sliced plums on top, pressing gently into the batter.
- Bake 40–45 minutes, until golden and a toothpick comes out clean.
- Dust with powdered sugar. Serve warm or at room temperature.
Notes
Recipe Notes
- Best made with ripe but firm plums to avoid excess liquid.
- Store at room temp up to 2 days, or refrigerate up to 5.
- Freezes well — wrap tightly and store up to 2 months.
